Sticky Toffee Pudding

This delightful toffee pudding can be found on the menus of many fine restaurants throughout the Lake District. The recipe is easy to make. Be sure to serve it warm out of the oven. This recipe is taken from Bruce Richardson's "Great Tea Rooms of Britain" book (now out of print).


unsalted butter for baking dish

1 cup and

1 tablespoon all-purpose flour

1 teasoon baking powder

3/4 cup pitted dates

7 tablespoons unsalted butter

3/4 cup sugar

1 egg, lightly beaten

1 teaspoon baking soda

1 teaspoon vanilla

1-1/4 cup boiling water

5 tablespoons brown sugar, packed

2 tablespoons heavy cream whipped cream for topping



Heat the oven to 350° F.

Butter an 8x6" baking dish.

Sift the flour and baking powder onto a sheet of waxed paper or into a bowl; set aside.

Chop the dates fine; toss with 1 tablespoon flour in a small bowl.

Beat 4 tablespoons of butter and 3/4 cup sugar in large bowl until mixture is light and fluffy. Beat in the egg along with a little of the flour mixture; beat for 1 minute. Beat in remaining flour mixture.

Add dates, baking soda, and vanilla to the 1-1/4 cups boiling water, stirring to combine; add to batter, beating until well blended.

Pour batter into a prepared baking dish; bake until set and well browned on top, 35- 40 minutes.

Remove from oven to wire rack. Heat broiler. Heat remaining 3 tablespoons butter, the brown sugar and the 2 tablespoons heavy cream in a small heavy saucepan over medium heat to simmering; simmer until thickened, about 3 minutes. Remove from heat; pour topping over pudding. Place pudding in broiler, about 4 inches from source of heat; broil until top bubbly, about 1 minute.

Serve warm with whipped cream.

See more free recipes from Shelley and Bruce Richardson's tea recipe books.