Name: 21 Century: Sticky Toffee Pudding
Yield: Makes 8 small puddings in 7–8 cm (2¾–3¼ inch/mini) basins (moulds); alternatively, use a muffin tray, which will give a slightly different result as the holes are shallower.
Cuisine: United Kingdom
Ingredients: 175 g (6 oz) muscovado (dark brown) sugar; thick (double) cream or clotted cream, to serve; 175 g (6 oz) self-raising flour; a pinch of salt; 2 tablespoons apple butter, or add an extra tablespoon of sugar; 2 eggs; 100 g (3½ oz) muscovado (dark brown) sugar; 1 tablespoon apple butter; 85 g (3 oz) unsalted butter, softened; 200 ml (7 oz) thick (double) cream; 225 g (8 oz) pitted prunes; 50 g (1¾ oz) unsalted butter

Preparation info

Makes
8
small puddings in 7–8 cm 2¾–3¼ inch /mini) basins (moulds)

Difficulty
Medium

Appears in

Pride and Pudding

By Regula Ysewijn

Published 2016

About

Many puddings are surrounded by legends and this is one of them. It is said that the sticky toffee pudding was invented in the 1960s by Francis Coulson of the Sharrow Bay Hotel by the majestic Ullswater in the Lake District. He called it an ‘icky sticky toffee sponge’. I have pondered this legend and the original recipe – which is said to be locked away in the hotel’s vault – while I was enjoying the first s