Wedgwood’s Sticky Toffee Pudding
I started making sticky toffee pudding 30 years ago in an English Lake District Hotel.
It’s a recipe that has evolved with me over the years, and when we opened Wedgwood The Restaurant in 2007, it was our first dessert on the menu and has remained unchanged ever since.
As a thank you for your continued support throughout the year, we are gifting you our most popular and revered sticky toffee pudding recipe to enjoy at home.
Serves
4
Prep time
30 minutes
(plus cooling, infusing and chilling)
Cooking time
40 minutes
Ingredients
115g Soft dark brown sugar
35g unsalted butter
2 whole eggs
140g Self raising flour
pinch tbsp Baking powder
pinch Bicarbonate of soda
100g pitted dates chopped
120ml boiling water
1/2 espresso
Method
Cream together butter and sugar, add eggs and combine
Sift baking powder and flour into egg mix, add espresso’s.
Add dates and water to bowl and mix thoroughly until flour completely mixed.
Bake in oven for 45 mins 180 oC.
If you love the idea of trying our Sticky Toffee Pudding but simply don’t have the time, why not book a table or a takeaway…