sticky toffee pudding

john cook

john cook

23rd November 2010

sticky toffee pudding

The good old classic sticky toffee pudding, slight change from an adapted sharrow bay recipe.

Ingredients

  • 525g pitted dates
  • 525g soft dark brown sugar
  • 525g, plain flour or cake flour
  • 3 eggs
  • 3 teaspoon baking powder
  • 3 teaspoon bicarbonate
  • 900ml water
  • 200g softened butter

Method

Method
Cream butter and sugar together, add eggs and fold in flour and baking powder.
Bring water and dates to boil remove and add the bicarbonate sodat and mix, (tip use a high sided pan as mix will rise with the bicarbonate), place in thermomix or robo puree, pass to remove any stones.
Add the date mixture to the first stage and mix for 5- 10 mins remember to scrape sides from time to time.
Grease a tray and line with greaseproof, place cake batter into lined tray, cover with foil. place this in a bain marie norm use a gast tray with boiling water.
Place in pr heated oven at gs4 or 180oc and cook middle shelf for 2-2.5hrs or until cooked, test by inserting a skewer etc in and pull back out if item is clear of cake, this is ready.
Different ovens will cook it a different times, as I have found out.

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.