elaine

Who among you can provide "the best" recipe for a new convert to this luscious British dessert? <BR>

Patrick

OK, Elaine, I think this is a great one. I've had it for a couple of years, and it came out of Bon Appetite as a reply to one of those requests, but I couldn't tell you the restaurant from which it was requested. Will post in two parts:<BR>Sticky Toffee Pudding: 12 servings<BR><BR>8 oz. finely chopped dates<BR>1 cup boiling water<BR>1 stick unsalted butter, room temp.<BR>1 cup (packed) golden brown sugar<BR>4 large eggs<BR>1 and 3/4 cups self-rising flour<BR>2 TBLS. instant coffee granules<BR>1 teas. baking soda<BR>Powdered Sugar, Whipped Cream, Caramel Sauce

Ronda

OH MY GOODNESS!!! I have been looking for this recipe. Thanks so much for posting it. I had it in a restaurant in London called the Brompton Oratory across the street from, of course, the Brompton Oratory. Best cake I EVER ate (well, next to the chocolate thing I ate at the restuarant on top of the Modern Art Museum in Paris).<BR><BR>Brings back good travel memories.

Patrick

Sticky Toffee Pudding (part 2)<BR><BR>Preheat oven to 350 F. Butter 9 inch springform pan and line with parchment paper, then butter parchment paper. Place dates in small bowl and cover with the boiling water. Let stand 1 hour.<BR>Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, 1 at a time, beating well after each. Add half of flour and beat to blend. Add remaining eggs, 1 at a time, as before. Add remaining flour and beat until blended.<BR>Combine coffee granules and baking soda. Pour into date mixture, stirring to dissolve the coffee. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on a rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.<BR>Cool until just warm. Unmold. Sprinkle with powdered sugar. Cut into wedges and serve with whipped cream and caramel sauce.<BR><BR>I did not include a specific recipe for caramel sauce. <BR><BR>Enjoy, but no matter how good this is, it still won't taste like the one at Rules. "You gotta be there!"

elaine

Patrick<BR>Sorry to doubt you,or rather, your recipe, but shouldn't a true<BR>STP be cooked in a pudding mold and surrounded by hot water? Or is that only true for Figgy? That springform pan doesn't seem "authentic" to me.<BR>I'd make some joke about there being a "sticky wicket" but that's another subject.

Ronda

Searching with Yahoo I was able to come up with several recipes for Sticky Toffee Pudding and they were all baked in pans like a cake rather than setting the pan in water as for a pudding. <BR><BR>I saw no other recipes, however, that contained instant coffee. All of the recipes had Carmel or Butterscotch sauces with them.

jahoulih

Patrick's recipe (along with several others for Sticky Toffee Pudding) is available at www.epicurious.com. It's from Beginish Restaurant in Dingle, Ireland. Here's the caramel sauce that goes with it:<BR><BR>2 cups whipping cream<BR>1 cup (packed) dark brown sugar<BR>1/4 cup (1/2 stick) unsalted butter <BR><BR>Bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium-low heat, stirring frequently.) <BR>

Patrick

Don't forget that the term "pudding" often simply applies to any dessert in England. For example, a waitress may say, "anyone like a pudding?" and that can even include ice cream, or any other sweet. I don't think sticky toffee pudding is normally a steamed thing, like an old fashioned steamed pudding.

Leslie

jahoulih, you are awesome, and always there in a pinch (no pun intended). I enjoy all of your contributions, and have found them most helpful.

Jan

This is St Delias recipe for this delicious desert:-http://www.deliaonline.com/recipesandfood/recipebrowser/?contenttype=rcpe_a&RecipeID=489<BR>Sorry about the long URL! I have my own recipe in which the little puds are cooked in a bain marie in the oven, I will look it out and post later.

elaine

Patrick<BR>I did a search myself, and your recipe is indeed "standard" in that the ones I've seen so far just call for various kinds of cake pans, no "steaming" involved. Just shows how little I know about "puddings". Sorry for having doubted your recipe, and thanks for sharing it. Still wish I could steal the actual recipe from Rules.<BR>Jan, I'd still love to see your recipe with the bain marie, when you can find it. Who needs St Delia or St Martha when I have this forum?

Patrick

Notice the post above from Jan in the UK, in which she makes reference to the little "puds". It took me quite a while going to the UK, and being asked if I wanted a pudding after dinner to figure out that a pudding could be a cake, a cookie, ice cream, or any other kind of sweet. Sometimes even on menus it will list all the desserts as "puddings". When we had UK houseguests and I served pie with ice cream for dessert, they said, "oh, what a wonderful pudding."

Sheila

Everyone's an expert, of course; but a hotel local to me the Udny Arms at Newburgh, claims to have invented this pudding.<BR><BR>This is their version of the recipe<BR><BR>Recipe By : The Udny Arms Hotel, Scotland<BR> Serving Size : 12 Preparation <BR> Categories : Desserts<BR> <BR> Amount Measure Ingredient -- Preparation Method<BR> -------- ------------ --------------------------------<BR> Pudding:<BR> 1/2 Cup Butter<BR> 2 Cups confectioner's sugar<BR> 2 Eggs<BR> 3 Cups Flour<BR> 8 Ounces Dates<BR> 1 Teaspoon Baking soda<BR> 2 Cups Boiling water<BR> Sauce:<BR> 1 Cup Butter<BR> 2 3/4 Cups Brown sugar<BR> 1 Pint Whipping cream<BR> <BR> Pudding.<BR> Cream butter and sugar until white and fluffy. Beat in eggs gradually.<BR> Fold in flour. In a separate bowl pour the boiling water over the dates<BR> and soda. When water is absorbed add other ingredients and cream mixture.<BR> Bake in 9" x 13" cake pan in moderate hot oven (350 F) for 40 minutes.<BR> Sauce.<BR> Mix all ingredients and bring to a boil. Poke holes in top of cake and<BR> pour half of mixture over top, allowing sauce to soak into cake. Brown<BR> under grill before serving. Keep remaining sauce hot and spoon onto still<BR> warm pieces of cake cut into 3" squares. Top with whipped cream.

Ronda

Every Sticky Toffee Pudding Recipe you will ever need at the following sites:<BR><BR>http://www.english-restaurants.com/english/recipes.asp?type=Starter&recipeID=34<BR><BR>http://www.recipesource.com/cgi-bin/search?search_string=Sticky+Toffee+Pudding<BR><BR> http://cheftochef.net/cgi-bin/search/menu.cgi?search=sticky+toffee+pudding<BR>