09 Jul 2012 1 Comment
As featured on BBC Cumbria’s Mike Zeller Show with the Lodore Falls Head Chef, Mike Ward. Find us a dessert lover who doesn’t adore a sticky toffee pudding! This recipe makes a good quality, traditional sticky toffee pudding – the perfect treat after a Sunday Lunch or afternoon tea. No matter what the weather, yes even in the midst of summer, the sticky toffee pudding still proves to be popular in all our hotels… It is after all a true Cumbrian tradition!
Tip. A cert with all pudding lovers and the beauty is it freezes very well. When cold cut into portions and wrap individually and freeze. When required just take from freezer and reheat in microwave in seconds!
Preparation time - 20 mins
Cooking time - 35-40 minutes
8oz Plain Flour
1tbsp Baking Powder
6oz Finely chopped Dates
1tsp Bicarbonate of Soda
1/2 pt Boiling Water
1tsp Good Vanilla Essence
- Pour boiling water on to finely chopped dates, bicarbonate of soda, vanilla essence, leave to soak.
- Cream together butter and sugar until light & fluffy. Beat in Egg. Sift together flour and baking powder.
- Add dates mixture to egg, butter and sugar and fold flour in gently. Pour into buttered dish and bake in a moderate oven for 35-40 mins approx. (N.B. It is ready when you press gently in the centre and it springs back)
- To finish boil together ¼ pt double cream, 3oz butter& 6oz dark soft brown sugar (muscavado). Pour over top of pudding and place under a hot grill until the mixture bubbles.
- Serve with cream or ice cream. For a special festive treat serve with whipped cream flavoured with brandy or rum.