June 9, 2011 - 7:06pm
Authentic Sticky Toffee Pudding
I am looking for an authentic british sticky toffee pudding recipe. I have looked online and found many similarities. Soaked dates, eggs flour, sugar. I have found that many people prefer using brown sugar or muscavado sugar (which must be more popular in europe). Then they all have a sort of carmel sauce. The puddings are baked and the sauce is sometimes poured over to let it soak in, and then a little more added to the plate when served. Do you use a water bath?
Does anyone have an authentic recipe (such as from there grandma from English/Europe)? Including the baking secrets to make it delicious? That would be greatly appreciated!
I'm afraid it's not my Grandma's recipe but I know for a fact that this recipe makes a fantastic sticky toffee pudding that isn't far off the one my Mum makes:
Best served with clotted cream!
I have Stephanie Alexander's "the cook's companion" and always make her famous version. A quick google will take you to a number of blogs featuring her recipe, the following pdf simply provides the recipe. In the book Stephanie says:
So you see there really aren't any special secrets, but Stephanie's recipe is the real deal. Note the books says "Serves 8".
I am assuming the treacle is like the U.S. Equivalent of molasses? That is what I have gathered from looking.