Sticky Toffee Pudding

Sticky Toffee Pudding

Sticky Toffee Pudding is undoubtedly one of the best desserts we’ve ever eaten. It originated in the Udny Arms Hotel, a lovely, old establishment in the village of Newburgh, just outside the city of Aberdeen, Scotland. We were blessed to be able to spend eight years in that area, and ate at the Udny Arms a couple of times. It is renown for its “invention” of Sticky Toffee Pudding. Since then, we have seen it on the menu in several restaurants in the United States, but cherish our memories of first eating it back in “bonnie” Scotland.

The Mixture:
1 stick butter
12 oz. sugar
2 eggs
16 oz. self-raising flour
8 oz. dates, chopped finely
1 tsp. baking soda
20 oz. boiling water

The Sauce:
1 stick butter
8 oz. brown sugar
10 oz. heavy whipping cream (plus more for whipping, if desired)

1) Preheat oven to 375*. Grease a 9 X 13″ pan.
2) Pour boiling water over the dates and baking soda. Allow the dates to absorb the water.
3) In a large bowl, cream the butter and sugar until white and fluffy.
3) Beat in the eggs gradually.
4) Fold in the flour.
5) Add the soaked date mixture to the batter, and into prepared pan.
6) Bake for approximately 40 minutes.
7) In a small saucepan, boil all the sauce ingredients together gently for about 5 minutes.
8) When cake is done, pour the hot sauce over the top and brown under the grill (if desired).
9) Pour any remaining sauce into a small pitcher or gravy boat and serve with the cake. I always serve either additional cream to pour over the top, or whipped cream. It’s the Scottish way!