Image provided courtesy of the baking pan.com
This is the original (and best) sticky toffee pudding recipe that i came across during my time in the catering industry. NOT at all to be confused with treacle sponge and other variants (which are more than often passed off as sticky toffee pudding), this recipe uses dates and their wonderful caramel-esque flavour to provide our stickiness and toffeeness. Its not for the fainthearted.
When putting this together for the first time, much like me you'll think "this will never work". Trust me it does. And I promise you one thing.... you'll never confuse sticky toffee pudding and treacle sponge desserts ever again.
1 pint water
1 earl grey teabag
2 tbsp bicarbonate of soda
12 oz caster sugar
12 oz self raising flour.
Boil the dates in the water, with tea bag
Once boiled for 5 minutes, add the bicarbonate of soda and remove from the heat, Remove tea bag.
Cream the butter and sugar
Add eggs gradually
Add flour and fold in
Remove the tea bags from the water and add the dates and the water to the mix
Bake in loaf tins (you should get about 2 out of this mix.) at about 160 degrees C or thereabouts. To test if done pierce with a sharp knife. When the knife comes out clean, its ready.
Serve with butterscotch and ice cream. Enjoy eternally.