Dark steamed sponge pudding with chopped dates and brown sugar, served with a thick toffee-like sauce (usually of butter, brown sugar and cream, boiled together) poured over.
Sticky Toffee Pudding with Custard
Photo: 'Chalk and Cheese'
There is good evidence that STP was either invented or popularised, initially as 'icky sticky toffee sponge' in the 1970's by Francis Coulson of the Sharrow Bay Hotel by Ullswater, since when it has come to be particularly associated with the Lake District, the more so since the Village Shop in Cartmel began supplying ready-to-cook versions by mail order.
Receipt, reputedly based on Coulson's original commerical version:
For the Pudding
50g (2oz) unsalted butter
175g (6oz) caster sugar
175g (6oz) chopped dates
1 tsp bicarbonate of soda
300ml (1/2) pint water
175g (6oz) self raising flour
1 tsp vanilla essence
For the Sauce
50g (2oz) demerara sugar
300ml (1/2 pint) double cream
1 tablespoon black treacle
Preheat the oven to 180 degrees C or 350 F/gas mark 4.
Beat the sugar and butter together until light, add the eggs and mix well. Place the dates in a pan, cover with the water and boil until soft, stir in the bicarbonate of soda.
Stir the flour, dates and vanilla into the creamed butter/sugar/eggs and pour into a greased baking tin (8×5 inches/20×13cm) or individual moulds. Bake for 30 to 40 minutes until firm.
Boil the sauce ingredients together and pour over the top of the sponge until it is covered (there will be some left over), then place under a hot grill until it begins to bubble. Remove, cut into squares, and serve with the remaining sauce and a scoop of vanilla ice cream.
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