Sticky toffee pudding.
What a name, what a pudding!!
You would love it as soon as you have a bite.
When I used to work at a hotel in England, they served this pudding all year around.
I nibbled this sticky toffee pudding a lot( I am not sure if I can still call it “nibble” lol) , I gained 5kg in 1month (more like 1 week!! lol).
It is just sooooooo goooooood!!
This is definitely my favorite steamed pudding!
And my American husband loves it too.
Sticky toffee pudding is a pudding from Lake district in England.
Lake district is one of the most beautiful place in England.
If you know the famous book Peter Rabbit imagine that scenery, so beautiful right?
I went there when my brother visited me, one of the biggest reason I decided to visit was sticky toffee pudding. I was so so excited to visit and eat original sticky toffee pudding.
But I couldn’t have it because….. We got serious carsick!!
It is such a funny memory, so we joined one day trip tour from London and the driver there was horrible lol
She drove too fast even in the mountain road… Every body got sick, and after one family was late for the time we supposed to leave, she drove even faster… CRAZY! lol
I mean the scenery was so beautiful but my memory of Lake district is carsick hahaha
Anyway that was my funny trip memory.
Back to this sticky toffee pudding.
This pudding is made with dates.
Dates give it a great flavor and the texture.
I had never had sweets with dates before but I am in love now.
There are recipes that you ‘bake’ it but I highly recommend to ‘steam’ it.
Texture is so different!
You steam the sponge with toffee sauce, and when you have it, you pour more sauce!
In England, people eat with warm custard sauce but it is too sweet for me.
So I normally eat with pouring cream or ice-cream.
I hope you guys will love it too!
Sticky Toffee Pudding
- 2pint pudding basin(bowl)
- 100 g dates chopped
- 1/2 pt water boil
- 1 tsp bicarbonate soda
- 1 tsp vanilla extract
- 55 g butter
- 170 g dark brown sugar
- 225 g flour
- 1 tsp baking powder
- 1 egg
- 300 g cream
- 400 g dark brown sugar
- Make the toffee sauce, put the sugar and cream in a sauce pan and simmer until the sugar is dissolved. Set aside.
- Make the pudding. Add hot water to chopped dates with bicarbonate soda and vanilla.
- Cream together the butter and sugar.
- Beet in egg.
- Add shifted flour and baking powder alternately with dates and water.
- Put 2/3 of sauce in the buttered pudding basin.
- Pour the pudding mixture on top of the sauce.
- Seal with alminium foil on top of the basin and steam for about 1.5hour or until the middle is firm when you touch.
- Serve the pudding with remaining sauce with cream or icecream.