Recipe by Steve P.
Sticky toffee pudding that is still made to John Tovey's original recipe. Some even say it's the best in the world. Most desserts are worthy of applause, but rare is the one that warrants a standing ovation, as does this authentic toffee pudding.
Top Review by JOdem
This is truly the best Sticky toffee . I make it every Christmas . A correction to the other review . John Tovey's country house is Miller Howe. Sharrow Bay was owned by Francis Coulson and Brian Sack. Stayed at both many tiomes. The new owners of Miller Howe keep up to JOhn's standards
- 4 ounces butter, softened
- 6 ounces brown sugar (or turbinado sugar)
- 3 eggs, beaten
- 8 ounces self rising flour
- 8 ounces boiling water
- 6 ounces dates
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 tablespoon camp coffee or 1 tablespoon strong espresso
- 3 ounces brown sugar
- 2 ounces butter
- 3 tablespoons heavy cream
Directions See How It's Made
- Cream butter and sugar, add beaten eggs.
- Fold in flour.
- Pour boiling water over dates, add vanilla, add vanilla, coffee and baking soda.
- Mix the 2 batters together.
- Pour into buttered 9-inch pan and bake for 1 1/2 hours at 375ºF.
- Boil the butter, brown sugar and cream until melted. Pour over baked pudding and run under the broiler until it bubbles.
- Note: Check it after 1 1/4 hour to make sure it doesn't get over done. Some like to make double sauce to have extra to serve at the table. Don't make it too far in advance of serving as it should be warm!