As it’s Sunday, we’re having roast pork later and that got us thinking about puddings. Sticky toffee pudding is a favourite of ours and it’s a regular fixture on our puds menus across all the pubs when we’re not in lockdown.
We’ve taken this recipe from the recipe book of our head chef Karl at The Cadogan…
125g caster sugar
75g melted butter
150g self-raising flour
150g chopped dates
150ml boiling water
3/4 teaspoon bicarbonate of soda
1/2 teaspoon vanilla essence
2 teaspoons camp coffee (or use instant coffee made with water)
150g light brown sugar
140ml double cream
Preheat oven to 200c (180c fan oven).
Grease and line a rectangular baking tin with baking parchment (approx 21 x 21 cm). You can also make this as individual puddings.
Cream the butter and sugar together in a bowl until light & fluffy.
Lightly beat the eggs and gradually beat them into the mix.
Add the flour to the mix in two batches and fold in.
Add the chopped dates.
Mix together the water, bicarbonate of soda, vanilla essence and coffee in a separate jug then add to the mix and stir well.
Pour the mix into the tin and bake for approximately 25 mins until just firm to the touch.
To make the sauce, put all the ingredients into a saucepan over a gentle heat for 2 – 3 minutes.
Cut your pudding into portions (this recipe makes 8) and pour the sauce over each portion before serving. We think a scoop of vanilla ice cream makes this just perfect.
If you want to vary the recipe a little, you could add some chopped pecan nuts to the sauce.
We’d love to see your results so please tweet us your pics @gustopronto using #gustocooks.