"This version is rich with dates. A pudding cake with caramel sauce served over the top."
Compared to the more historical Yorkshire or Bread puddings, the sticky toffee pudding is still in its school trousers. It was only invented in the 1940s, which is kind of a shame, because it probably would’ve made a lot of people happy through the ages.
Anyway, the exact origins of the recipe are kinda vague. However, we can generally trace it back to two Canadian air force officers and a British hotel manager. During the Second World War, the officers lodged at a hotel in Lancashire. While there, the chaps gave the recipe to the hotel manager, a woman named Patricia Martin. That’s right, this yummy pudding was created by Canadians!
Decades later, Martin gave the recipe to Sharrow Bay Country House Hotel employees Francis Coulson and Robert Lee. They were the first people to publicly sell this sticky sensation, which inevitably became an international smash.
Method for Sticky Toffee Pudding Cake
- 1Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- 2In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
- 3Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
- 4Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
- 5Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
- 6To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.
- 1 3/4 cups pitted, chopped dates
- 1 teaspoon baking soda
- 3/4 cup boiling water
- 1/3 cup butter
- 3/4 cup white sugar
- 2 eggs, beaten
- 1 1/8 cups self-rising flour
- 3/4 cup packed brown sugar
- 1/3 cup butter
- 2/3 cup evaporated milk
- 1 teaspoon vanilla extract
March 29, 2017