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 sugar1 egg8 oz. self rising flour1 tsp. baking powder1 tsp. baking soda6 oz. dates1/2 pt. boiling water
Mix above ingredients well and pour into a baking dish. Bake in a medium oven.
Topping:
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.'
Here are pictures from Mary Shepherd's 'Cattlecourts' home;
'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.'
How long do you bake the pudding?
ReplyDeleteI recently had this at a local restaurant and it was THE BEST dessert I EVER had (age 54)....
Thank you for posting this.