Builder's Pudding
Introduction
Builder's Pudding, also known as "Sticky Toffee Pudding," is a classic dessert that hails from the heart of the United Kingdom. This rich and comforting dessert has been a staple in British households since the early 20th century. The origins of this delightful dish are steeped in tradition, believed to have been first crafted in the kitchens of England to provide sustenance and satisfaction to hardworking builders. It combines the wholesome flavors of dates, sticky toffee, and a moist cake texture, making it an irresistible treat that is both rustic and indulgent.
A Brief History
While the specific origins of Builder's Pudding are not well-documented, it is widely accepted that this dish became popular in Britain during the post-war era. Some stories attribute the dessert's creation to Francis Coulson, who first served the dish at his Sharrow Bay Country House in the Lake District in the 1970s. Others suggest it may have originated in the pubs and dining houses frequented by builders looking for a hearty dessert to end their meal. Regardless of its exact beginnings, Builder's Pudding has stood the test of time and remains a beloved part of British culinary culture.
Ingredients
- Dates - 200 grams
- Baking Soda - 1 teaspoon
- Boiling Water - 180 ml
- Butter - 100 grams, softened
- Caster Sugar - 150 grams
- Eggs - 2 large, beaten
- Self-Raising Flour - 175 grams
- Vanilla Extract - 1 teaspoon
- Black Treacle - 1 tablespoon
- For the Toffee Sauce
- Butter - 100 grams
- Light Muscovado Sugar - 200 grams
- Double Cream - 300 ml
Preparation
Step 1: Prepping the Dates
Begin by chopping the dates into small pieces. Place them in a bowl and add baking soda. Pour over the boiling water and let it sit for a few minutes. This will help soften the dates, making them easier to blend into the cake mixture.
Step 2: Making the Cake Batter
In a large mixing bowl, cream together the butter and caster sugar until light and fluffy. Gradually add the eggs, a little at a time, beating well between each addition. Stir in the blended date mixture, vanilla extract, and black treacle. Fold in the self-raising flour gently to create a smooth batter without overmixing.
Step 3: Baking the Pudding
Preheat your oven to 180°C (160°C fan, gas mark 4). Grease a cake tin or pudding mold and pour in the batter, spreading it evenly. Bake in the preheated oven for approximately 30-35 minutes, or until the pudding is well risen and feels springy to the touch. Make sure to use a cooking timer to avoid overbaking.
Cooking the Toffee Sauce
To create the deliciously indulgent toffee sauce, melt the butter in a saucepan over medium heat. Stir in the light muscovado sugar and cook, stirring constantly, until the sugar has completely dissolved into the melted butter. Pour in the double cream and bring to a gentle simmer. Cook the mixture for a further 2-3 minutes until the sauce thickens slightly.
Serving Suggestion
Once the Builder's Pudding is baked, poke a few holes across the top with a skewer or fork. Pour over half of the warm toffee sauce, allowing it to soak in. Serve generous slices of the pudding with extra sauce drizzled on top and a scoop of vanilla ice cream or a dollop of whipped cream on the side for added indulgence. Whether it's a family gathering, a special occasion, or simply a comforting treat on a cold evening, Builder's Pudding provides a joyous conclusion to any meal, best enjoyed by the fireside with loved ones.