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Sticky Toffee Pudding
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1994
This is a good old English pudding which is made all over the country. I think this recipe originated with Francis Coulson of Sharrow Bay in Ullswater, and it works better than any of the other recipes I have tried. The best dates to use are Medjool, which come from India; they are plump and meaty, with almost a treacle taste.
Ingredients
175 g 6 oz 300 ml 10
Method
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I was thinking about making a steamed pudding when I saw this recipe. It was simple and easy to make. I substituted sultanas instead of the dates as I am not a great date lover. This worked well. I found baking the pudding for 30 minutes worked well. The sauce was nice but tasted sweet.
I recommend trying out this recipe for a warming winters pudding. 😊
Ah yes Matthew. I may well try dates sometime.
I recommend giving it a try using dates, too, for comparison. The curious thing about Sticky Toffee Pudding is the dates really make it work but it doesn’t taste of dates at all (I’m not a big date fan either)