Sticky Toffee Pudding

Kevin Kindland

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

  • ​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

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