As soon as I progressed from the kids’ menu at restaurants, my dessert of choice (yes, even over the Chocolate Cake) has been the Sticky Toffee Pudding. Stodgy, sweet, utterly delicious – and quite tricky for pubs to get very wrong. The problem with recreating this classic British cuisine, however, is the almost invariable inclusion of d.ates in the recipe, which are not an ingredient I often have on hand and which elevate the cost of the dish by a disproportionate amount.
In the future when I have an income I may well attempt to finesse the recipe to reach the epitome of sticky-toffee-pudding-ness, but in the interim the product of this recipe is a very tasty standin, having featured as the highlight of a couple of CU weekends away – other than the inspiring teaching, joyful singing, fun games, and great fellowship, of course. Acquiring the recipe was ample reward for helping cook at Forum Scotland. However, in the everyday run of things I don’t tend to be cooking for 40-50 people, so I’ve scaled down the recipe for 8-10 people. Feel free to half it if you want, that also works if you only want to feed 4-5 (to half an egg, beat it, weigh it, and remove half of the weight – a bit footery, but it works).
425ml boiling water
1 tsp bicarbonate of soda
1 tsp vanilla
200g self-raising flour
200g soft brown sugar
1 egg, beaten
- Mix together the raisins, bicarbonate of soda, vanilla, and boiling water, and let stand for at least 1 hour.
- Rub together the margarine and flour, then add the sugar and egg and rub/stir until it comes together.
- Stir in the date mixture.
- Bake in a greased 2l loaf tin for about 45 minutes at 180oC
240ml cream (pref. double)
100g soft brown sugar
80g butter (butter is here preferable to margarine)
- Melt all ingredients together and bring to the boil.
- Pour over the pudding once it is served.