Lakes Sticky Toffee Lovers Pud
David & Helen Brass own The Lakes Free Range Egg Company and have two sets of twin girls! Half the girls love sticky toffee pudding with dates and half don’t – so we created a recipe that is a compromise of ingredients but not on the flavour. Yes, we created a Lakes Sticky Toffee Lovers Pudding that satisfies those who love dates and those that don’t.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 50 g butter
- 100 g brown sugar
- 75 g castor sugar
- 2 free range eggs
- 225 g Self raising flour
- 125 g stoned dates
- 1 tsp bicarbonate of soda
- 1.5 tsp baking powder
- 1 tsp vanilla extract
- 150 ml boiling water
- 50 ml milk
- Pinch salt
- 135 g Butter
- 225 g brown Sugar
- 300 ml Double cream or Whipping Cream
- Preheat the oven to 180°C/10°C fan/350°F/Gas 4.
- Grease an ovenproof dish about 1.5 litres in volume or a baking tin about 20 cm x 13 cm (8 x 5 inches).
- Sift together the flour, salt, and baking powder.
- Beat the margarine and sugar together in a mixing bowl.
- Beat in the egg, milk and vanilla extract then fold in the flour mix.
- Liquidise the dates, bicarbonate of soda and boiling water.
- Add to the creamed mixture.
- Pour into the ovenproof dish and bake until risen and springy, about 40 minutes.
- For the sauce, add the butter, sugar and cream to a large saucepan and simmer over medium high heat until sauce is smooth and dark brown, stirring frequently. Remove from heat and let stand for 10 minutes before serving with pudding.
We like it with English Lakes Ice Cream or just a drop of cream *Depending how dark you like your sauce, you can use a lighter brown sugar. Nationally acclaimed in the 1970’s and fabled to be the original recipe for Sticky Toffee Pudding, the ‘original’ recipe was created by Frances Coulson who owned and ran renowned The Sharrow Bay Hotel just 4 miles (as the bird flies) from our packing centre. And whilst all recipes are very similar, they are not the same. The big question is often to date or not to date. Some like sticky toffee pud with dates, others without. This recipe was created to make the best of both. It has been photographed on pottery made locally at Brougham Castle by Mary Chappelhow (Interlude Ceramics) also 4 miles from the packing centre.