Sticky Toffee Pudding
Background and History
Sticky Toffee Pudding is a quintessentially British dessert that boasts a rich history. Although its exact origins remain somewhat debated, it is believed to have been developed in the mid-20th century. This moist sponge cake, doused in a luscious toffee sauce, is often served warm, making it a favorite comfort food, especially during the colder months.
The pudding's roots can be traced back to similar desserts in early 20th century England, with regional variations popping up over time. Some food historians credit Francis Coulson and Robert Lee with its invention, having first presented the dessert at the Sharrow Bay Country House Hotel in the Lake District.
Ingredients
Here’s what you need to make this delightful dessert:
- Dates (200g, pitted and chopped)
- Baking Soda (1 teaspoon)
- Boiling Water (250ml)
- Butter (85g, unsalted and softened)
- Caster Sugar (170g)
- Eggs (2, large)
- Self-raising Flour (170g)
- Vanilla Extract (1 teaspoon)
- Salt (a pinch)
Toffee Sauce
- Butter (115g)
- Light Brown Sugar (200g)
- Double Cream (250ml)
- Vanilla Extract (1 teaspoon)
Preparation Steps
Step 1: Prepare the Dates
Begin by placing the dates in a bowl. Add the baking soda over them. Pour boiling water on top and set aside to soak for around 30 minutes. This softens the dates and ensures they blend well into the pudding batter, providing that essential sticky texture.
Step 2: Preheat the Oven
Preheat your oven to 180°C (356°F). Grease a baking dish or line it with parchment paper to avoid sticking.
Step 3: Make the Batter
In a mixing bowl, cream together the butter and caster sugar until the mixture is pale and fluffy. Gradually add the eggs one at a time, beating well after each addition. Sift in the self-raising flour and a pinch of salt, and gently fold into the mixture.
Next, add the soaked dates along with any remaining liquid and vanilla extract. Mix until evenly combined.
Step 4: Bake the Pudding
Pour the batter into the prepared dish and smooth out the top. Bake for 25-30 minutes or until a skewer inserted into the center comes out clean. Use a cooking timer to ensure the pudding does not overbake, preserving its moistness.
Tip:
Avoid opening the oven door in the early stages of baking to prevent the pudding from sinking.
Make the Toffee Sauce
Step 1: Melt the Ingredients
While the pudding bakes, melt butter in a saucepan over medium heat. Stir in light brown sugar until dissolved. Slowly pour in the double cream, stirring continuously until the sauce is smooth and thickened.
Step 2: Add the Final Touch
Once the sauce reaches the desired consistency, add the vanilla extract and mix well. Remove from heat and set aside.
Serving Suggestions
Once the pudding is done, remove it from the oven and while still warm, poke holes across the surface with a skewer. Pour half of the warm toffee sauce over the top, allowing it to seep into the holes. This creates an extra sticky texture that defines the dish.
Serve the sticky toffee pudding warm, drizzled with the remaining toffee sauce. Pair it with a dollop of clotted cream or a scoop of vanilla ice cream for an indulgent treat.
To maximize enjoyment, consume the dessert fresh out of the oven when the flavors and textures are at their peak. The contrast of warm, gooey pudding with cold cream is truly delightful.
Storage
While best served immediately, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, with an extra drizzle of toffee sauce to maintain moisture.
Sticky Toffee Pudding is not only a dessert; it is a comforting embrace of flavors that evokes nostalgia and warmth, embracing taste buds with every bite.