- Portion Size 2½ in by 2½ in
- 42 Portions
- Tray Size 44cm by 54
- 453g1lb Butter butter at room temperature, plus more to grease
- 1360g 3lb Golden Castor Sugar
- 16 Eggs
- 1360g 3lb Dates
- 4pts Water
- 8tsp Bicarbonate of Soda
- 1360g3lb S.R Flour
- Toffee sauce
- 1lb Butter
- 2lb Light Brown Sugar
- 8oz Golden syrup
- 1 Pint cream
Sticky Toffee Pudding
Kevin Kindland
16th March 2017
Sticky Toffee Pudding
Francis Coulson and Robert Lee developed and served sticky toffee pudding at his Sharrow Bay Country House Hotel in the Lake District in the 1970s. Food critic Simon Hopkinson claimed that Coulson told him he got the recipe from a Patricia Martin of Claughton in Lancashire. Martin had published the recipe in a compilation that later became The Good Food Guide Dinner Party Book, and first served the dish at her country hotel. Coulson's recipe only differs from Martin's in the sauce.[6][5] Her son later told Hopkinson that she had originally got the recipe from two Canadian air force officers who had lodged at her hotel during the Second World War. According to Hopkinson, this Canadian origin makes sense, as the pudding uses a batter more akin to that of an American muffin, rather than an English sponge.
Ingredients
Method
Preheat the oven to 180C gas mark 4 (fan oven 160C).
First prepare a date. Simmer the dates in water over a low heat for 10 to 15 add Bicarbonate of Soda, Lightly Puree mix leave to cool
Cream the butter and sugar until light and fluffy. Add the eggs slowly, taking care that the mixture does not separate. (If this does happen, add a little of the flour and continue mixing for a minute or so.) Then fold in the flour gently until thoroughly mixed. Finally, add the date mix and mix well.
Spread the mixture in the baking tin and bake for 50 to 60 minutes, or until the sponge is firm to the touch. Remove from the oven
Wrap in Clingfilm to sweat over night
Toffee sauce
Melt the butter in a saucepan, add the sugar and syrup and simmer gently until dissolved. Sir in the cream and bring just to the boil. Remove from the heat and set aside
Pass and Leave to cool
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
