Foodies
I love making this dessert, it is extremely easy and a little decadent, but what I was unaware of was the origins of this British favourite: sticky toffee pudding. If I were to ask my British friends, they would undoubtably say it was from Britain, however, I was a little shocked to learn it may have come from Canada!
Let me say this much, the exact origins are disputed. The Sharrow Bay Country House in the Lake District in Northwest England served this dish in the early 1970s. One of its creators claimed to have obtained the recipe from a lady in Lancashire who first served the dish in her country hotel in the late 1960s.
Apparently, the lady in question had originally received the recipe from two Canadian air force officers who had lodged at her hotel during the later part of the second world war. This makes sense, in that the pudding batter is akin to the US muffin, rather than an English sponge. It is similar to figgy pudding except it uses dates instead of figs and the sauce is a little different.
Whoever it was that created it, it really is a nice rich treat.
Here is what you will need:
Pudding:
¼ cup unsalted butter
1 ½ cups all-purpose flour
2 cups pitted dates.
1 teaspoon baking powder
Pinch salt
2 teaspoons vanilla extract2 large eggs
Sauce:
1 ¼ cups brown sugar
2/3 cup 33% cream
¼ cup unsalted butter
2 teaspoons brandy
1 teaspoon vanilla extract
The all-important how to:
For pudding:
Preheat oven to 350° F. Butter and flour six four-ounce ramekins. To a medium sized pan, add the water and dates, bring to a boil then remove from the heat, stir in ½ teaspoon baking powder slowly. It will foam up so be careful not to let it spill over. Set aside to cool.
Mix 1 1/2 cups flour, ½ teaspoon baking powder, and salt in a small bowl. In a large mixing bowl add 1/4 cup butter, sugar, and vanilla, mix with a blender. Add one egg and mix again. Pour in half of the water mixture and half of the date mixture then combine Repeat this exercise. Add the remaining egg flour mixture and date mixture. Blend on high for two minutes.
Pour batter into ramekins. Place in the oven until a tester inserted into center of cake comes out clean, 45- 40 minutes. Let cool in pan on a wire rack for 30 minutes. Place puddings upside down on a rack. Let stand at room temperature.
For sauce:
Place a heavy pan on the stove on medium heat and add sugar, cream, and butter. Bring to a boil, stirring constantly, for three minutes. Remove from heat; stir in brandy, and vanilla. Reheat gently before pouring over the cake.
To serve, top with some mint, strawberries and flowers for dec oration from the garden with a little icecream and icing sugar.
Ian Leatt is general manager of Pegasus Publications and a trained chef.