Sticky Toffee Pudding

During my recent visit to Scotland, I acquired Margaret Walker's famous recipe for Sticky Toffee Pudding.  Margaret, with her husband, live on a farm in the northeast of Scotland and she prepares this treat in her large farm kitchen and bakes it in her Aga stove.

As soon as I recover from my jet lag, I'll test this out and fill in the recipe with more specific instructions.  But, in the meantime, here is the recipe as I got it:

2 oz. butter
6 oz. brown sugar
1 egg 
8 oz. self rising flour
1 tsp. baking powder
1 tsp. baking soda
6 oz. dates
1/2 pt. boiling water

Mix above ingredients well and pour into a baking dish.  Bake in a medium oven.


3 oz. butter
3 tbsps. Brown sugar
3 tbsp. heavy cream

Melt all ingredients in a pan and pour over cooled pudding.  Grill until toffee bubbles.

Here are pictures from Mary Shepherd's 'Cattlecourts' home;

 The courtyard entrance

The view to the River Tweed from 'Cattlecourts' rear

'Sticky toffee pudding is a British steamed dessert consisting of a very moist sponge cake, made with finely chopped dates or prunes, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream. It is considered a modern British ‘classic’, alongside Jam Roly-Poly and Spotted Dick puddings, capturing for many the childhood memories of growing up in the 20th Century.'

1 comment:

  1. How long do you bake the pudding?
    I recently had this at a local restaurant and it was THE BEST dessert I EVER had (age 54)....
    Thank you for posting this.