Sticky Toffee Pudding Recipe From the Delicious Mountain Chalet Company
I first tried sticky toffee pudding at the Sharrow Bay Hotel in Ullswater and loved it but never managed to quite be able to repeat that first incredible experience. After a lot of experimenting, this comes pretty close. I have found it even better to have been cooked, cooled then re-heated the next day - it's stickier. In France it is possible to buy date pâté which makes it a little easier, otherwise just follow the description below.
Grease a 23cm tin thoroughly with 25g of the butter, then dust the inside of the tin with flour
2. In a mixer, blend the remaining butter and sugar together, slowly add the golden syrup, treacle and eggs. Turn the mixer onto a slow setting and add the flour, mix until well combined
3. Chop 50g of the dates and add them, along with the pecans to the mixture and combine
4. Place 200g of the dates in a pan with the water and bring to the boil, then liquidise this mixture and whilst it's still hot add the bicarbonate of soda
5. Quickly, add this to the egg mixture, then pour into the prepared tin and and bake for 30-40 minutes until the top is firm. Allow to cool a little before turning out completely
6. For the sauce; melt the butter and sugar together in a pan on a medium heat, add the cream and bring to the boil, then simmer for a few minutes until you have the required consistency
7. To serve, re-heat the pudding either in a microwave, or covered with foil in a warm oven. Cut into squares, then place a square into a warmed pudding plate or bowl, pour over some of the sauce. You have to offer double cream with this too!
For the pudding
75g soft butter
200g self raising flour, plus extra for dusting
175g brown demerara sugar
1 tbsp golden syrup
2 tbsp black treacle
2 large eggs
250g pitted dried dates (or 200g date pate and 50g pitted dates)
50g chopped pecans
1 tbsp bicarbonate of soda
23cm square cake tin
For the toffee sauce
100g dark brown muscovado sugar
200ml double cream
This cookbook was written by Delicious Mountain based on actual recipies used in our chalets.