With the onset of cold winter weather, one automatically longs to immerse oneself in comfort and part of that is comfort foods such as soups and stews and rich desserts or puddings as they call them over here in England.
One of the most loved puddings over here has to be Sticky Toffee Pudding. Todd and I were so lucky to have spent several holidays up in Cumbria which is the home of Sticky Toffee Pudding. Nestled in the quaint countryside of the Lake Districk is the Cartmel Village, the home of the original sticky toffee pudding, or so they claim.
Sticky toffee pudding is a rich cake that is moist with dates and covered in a lusciously sticky toffee sauce that soaks down into it's wonderful richness and creates something quite magical to eat.
- With the onset of cold winter weather, one automatically longs to immerse oneself in comfort and part of that is comfort foods such as soups and stews and rich desserts or puddings as they call them over here in England.
- The very first time I tasted Sticky Toffee Pudding was when we were up in cumbria on holiday, and let me tell you . . . I was hooked at first bite! We bought one of the Cartmel Village Shops sticky toffee puddings at a service station on the M6 and brought it back to our holiday cottage. That night I served it up after our tea , all hot and sticky and smelling wonderfully of treacle and brown sugar, all slathered with lashings of double cream . . . I was in heaven . . . so much so that, in fact, I had Todd driving me back to that shop every couple of days the whole rest of the time we were there, just so that I could treat myself to some more!!
- Upon returning home I just had to search out a recipe for it myself and I believe I have managed to find one that is equally as good if not better than the Cartmel one we had on holidays. Homemade is always better right? Right!!
- Just wait til you get stuck in to this delicious pudding . . . you'll be hooked too. I'd stake my life on it . . .
- Sticky Toffee Pudding Cake
- Printable Recipe
- A traditional pudding from the Lake District. Impossible to resist.
- 75g soft butter (1/3 cup)
- 175g dark brown sugar (14 TBS)
- 200g self raising flour, plus extra for dusting (1 1/3 cups)
- 1 TBS golden syrup
- 2 TBS dark treacle
- (if you can't get either of these, substitute with
- 3 TBS light molasses)
- 2 large eggs
- 1 tsp pure vanilla extract
- 200g pitted dried dates, chopped (1 1/3 cup chopped)
- 1 TBS baking soda
- For the Toffee Sauce:
- 100g soft light brown sugar (8 TBS)
- 100g butter (7 TBS)
- 200ml double cream (scant 7 fluid ounces)