Sticky Toffee Pudding
This is not a James Martin recipe! Neither is it any of the others he researched. There is a connection however, with Scotland, insomuch that it was handed down to me 25 years ago by a Scottish friend. Whilst living in Aberdeenshire, my friend Pattie gave me this recipe, given to her by her mother, whom, I am led to believe was cook/housekeeper at Gordounston. I still have the original written version on yellowed, faded paper, the words just discernible! I think that now is the time to resurrect it, and give it all the glory it deserves using 21st century technology. I have cooked it many times over the years adding only a few adjustments and my youngest daughter, now twenty, with the sweetest tooth I have ever experienced will, without hesitation, jump at the choice of this over steamed treacle sponge pudding, profiteroles and banoffee pie. Yes folks, beware! this is a majorly sweet, sticky, scrumptious pudding!
Pudding mix
2oz margarine/butter
6 oz castor sugar
1 egg
8 oz self-raising flour
9oz dates (dried)
½ tsp bicarbonate of soda
½ pint boiling water
Method
Add the bicarbonate of soda to the dates. Pour the boiling water over, mix and leave them to absorb the liquid. The time for leaving this depends upon the dryness of dates. Stir and slightly mash occasionally. The mixture should eventually resemble a textured pulp. Leave some small lumps in it as this will add to the texture of the pudding. Don’t worry if it looks too wet, the cake mixture is quite dry and ready to take this.
Cream butter/margarine and sugar. Add beaten egg slowly to mix (if the mix starts to curdle add some sifted flour). Fold in sifted flour. Stir in the mixed dates
Pour into a greased and floured 2lb loaf tin (or divide into separate containers). Bake in a hot oven 200C for 40 mins. Check occasionally if using smaller individual containers. Pudding/s will be cooked when resistant/spring back to touch.
Sauce
4 oz butter
8 oz soft brown sugar
½ pint double cream
Melt all the ingredients in a saucepan and simmer for 3-4 mins until it resembles a smooth light brown butterscotch colour.
Before serving pr1ck the pudding/s and pour over half the sauce. Place under the grill until bubbling and golden brown. Serve the remaining sauce with/over/alongside the puddings or pour into a separate sauce container. If you want extra sauce (which, most people do) then alter quantities proportionately
Enjoy without conscience!!!