Cotswold Cottage Recipes

There is a small village in England's Lake District whose name has become one with Sticky Toffee Pudding. The village shop in Cartmel has been producing one of the best sticky toffee puddings in the world since 1989. We ran our restaurant and real ale pub just across the square from where it all began and in fact the owners of the Sticky toffee pudding factory once owned the self same Pub.

My team of chefs produced their own version of this mouth watering dish and believe me it is every bit as good ... now running COTSWOLD COTTAGE in New Zealand I often serve this dish on our dinner menu for our guests.

Sticky Toffee Pudding

This recipe serves 10 - you will want seconds, even if it's the next day!
INGREDIENTS:

For pudding:
1 cup dates
1 tsp vanilla extract
1 tsp baking soda
5 tbsp unsalted butter, softened
2 cups all purpose /plain flour, sifted
1 tspbaking powder
¼ tsp salt
¾ cup granulated sugar
1 egg, beaten
For sauce:
7 tbsp unsalted butter
¾ cup cream
1 1/3 cup dark brown sugar
2 tbsp Rum

Bring a saucepan with enough water to cover the dates, to boil. Add the dates and boil for 5 minutes.
Strain the dates and place in a bowl of cold water. Working in the water, remove the skins and pits from the dates.
Place the skinned and pitted dates in saucepan with 1 cup of water, the vanilla extract and baking soda.
Bring to the boil, reduce the heat and simmer for 2 minutes, (watch carefully as it will froth). Set aside to cool.
Heat the oven to 350 degrees. Butter a 8" by 12" baking dish, or 12 x 6 ounce ramekins.
Cream the butter briefly to soften, add the date mixture, dry ingredients and egg, and stir gently to combine (Do not over mix).
Spoon the mixture into the baking dish or ramekins. Set on a baking sheet and bake for 25-30 minutes until a skewer inserted in the centre comes out clean.
SAUCE
While the pudding bakes, combine the butter, cream, and brown sugar with 3 tbsp water in a saucepan and bring to boil. Reduce the heat and simmer for a few minutes, add the rum and set aside, keeping the sauce warm.
Cut the pudding into 12 squares (in the dish).
Pour the sauce over the top of the pudding, allowing it to seep down around the sides and between the slices (use a fork to gently pull the pudding away from the sides of the pan to help the sauce get down the sides).
Bake the pudding for 3 more minutes. Remove and cool slightly before serving. Can be served either warm or at room temperature, with cream or ice cream.

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