Sumptuous, moist and magical, this Sticky Toffee Pudding recipe is the ideal indulgent delight for summer.
The recipe was created by talented entrepreneur Anthony Banks, Owner/Chef of The Ribble Valley Group, which was set up in 2013.
Catering for a wide range of events from small bespoke dinner parties to weddings with 250-plus guests in Lancashire and the wider north west, the company has also recently launched a wholesale sandwich business and a coffeeshop –
“When it comes to an indulgent, classically northern dessert that never fails to win the hearts and stomachs of our guests, Sticky Toffee Pudding rules. This is my special version, which I spent a lot of time perfecting and it’s our most popular dessert by far. I use the Country Range staple ingredients such as the chopped dates, eggs and flour which are of fantastic quality and then my secret ingredient is golden syrup. You will be amazed at the difference this makes in providing that moist, sticky sweet goodness to the final dish.”
1 & 1/2 lbs Country Range chopped dates
2 pints water
1 lb dark Brown Sugar
1/2 lb golden Syrup
2 lbs Country Range self raising flour
4 tsp Country Range bicarbonate of soda
4 tsp Country Range baking powder
8 Country Range Free Range eggs
1 lb Country Range salted Butter
1.1 lb dark brown sugar
1.1 lb Country Range salted butter diced and kept cool
1 litre of double cream
- Place the dates in a pan with the water and bicarbonate of soda, bring to the boil and simmer for 5 minutes until they have started to break down. Remove from heat and leave to one side to cool slightly.
- Cream the eggs, sugar and golden syrup until turning slightly white then add the butter and mix.
- Add the warm dates into your egg mixture, constantly mixing.
- Now add your flour and baking powder into your date mixture.
- Line a 1/1 gastro tray with butter and caster sugar and pour the mix into the tray.
- Bake in the oven with 30% steam on 180°C for 30-40 minutes or until a clean knife comes from the mixture when tested.
- While the pudding is cooking, place the double cream in a pan and bring to the boil.
- Once the double cream comes to the boil, add the dark brown sugar and mix constantly.
- When the cream and sugar are nicely combined and starting to heat again, just before they boil add the butter, remove from the heat and whisk until combined.
- When the pudding is cooked, remove it from the oven and insert a knife into the sticky toffee pudding, making lots of small piercings all over it and cover with the toffee sauce, then set aside to cool.
- Portion either later that day or the next day and serve warm with a generous portion of Country Range dairy vanilla ice cream.