Traditional Recipe

2 oz (60g or ½ stick) soft margarine
1½ oz (50g or generous one third stick) butter
7 oz (200g or one cup) white sugar
8 oz (250g or two cups) plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda (baking soda)
1 egg whisked
6 oz (185g or 1½ cups) stoned dates
1 teaspoon vanilla essence
2½ oz (65g or one third cup) light brown sugar
2 tablespoons double cream
½ pint (250ml) boiling water

Cream together the margarine and sugar. Sift together the flour and baking powder. Beat the whisked egg into a creamed mixture with a little of the flour and baking powder and continue beating for about a minute before adding the rest of the flour/baking powder.
Chop the dates and flour lightly. Pour the boiling water over the dates and mix in the bicarbonate of soda (baking soda in US) and add the date mixture to the batter and mix well. Place in a buttered tin (or one lined with baking parchment) and bake for 40 minutes at 350F (175C or Gas Mark 4).
When the pudding is cooked, heat the brown sugar, butter and cream and simmer gently for 3 minutes. Pour over the pudding and place under a grill until it starts to bubble. Then serve.
Recipe taken from RampantScotland.com

Modern Take

Prune Kumquat Sticky Pudding with Armagnac Toffee Sauce

1 3/4 cups packed pitted prunes (about 14 ounces)
1/2 cup Armagnac
1 1/4 cups water
6 kumquats
1 1/2 cups granulated sugar
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon ginger
1/2 teaspoon ground allspice
3/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups packed light brown sugar
4 large eggs
1 teaspoon vanilla

Preheat oven to 350°F and generously butter an 11-cup Kugelhopf pan (see note, above) or 11-cup bundt pan.

Halve prunes and in a small saucepan simmer with Armagnac and 3/4 cup water, uncovered, 5 minutes. With a slotted spoon transfer prunes to a shallow dish to cool. Boil Armagnac mixture until reduced to about 1/2 cup and add to prunes.

Halve kumquats lengthwise and thinly slice crosswise. In a small saucepan bring remaining 1/2 cup water with 1/4 cup granulated sugar to a simmer, stirring until sugar is dissolved. Add kumquats and simmer 10 minutes. In a fine sieve drain kumquats and add to prunes.

Into a bowl sift together flour, baking soda, ginger, allspice, and salt. Resift mixture into another bowl.

In a large bowl with an electric mixer beat together butter, remaining 1 1/4 cups granulated sugar, and brown sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in vanilla. Add flour mixture and prune mixture alternately in batches, beginning and ending with flour mixture and beating until just combined.

Spoon batter into pan (pan will be almost full) and bake in middle of oven 1 hour and 10 minutes, or until a tester comes out clean. Cool cake in pan on a rack 10 minutes and turn out onto rack to cool completely. Cake keeps, wrapped in plastic wrap, at room temperature 1 week.

Garnish cake with kumquats and serve with warm toffee sauce (see side bar for recipe) and ice cream
Recipe from Epicurious.com


	Sticky Toffee Pudding

		Traditional Recipe 2 oz (60g or ½ stick) soft margarine 1½ oz (50g or generous one third stick) butter 7 oz (200g or one cup) white sugar 8 oz (250g or two cups) plain flour 1 teaspoon baking powder 1 teaspoon bicarbonate of soda (baking soda) 1 egg whisked 6 oz (185g or 1½ cups) stoned dates 1 teaspoon vanilla essence 2½ oz (65g or one third cup) light brown sugar 2 tablespoons double cream ½ pint (250ml) boiling water Cream together the margarine and sugar. Sift together the flour and baking powder. Beat the whisked egg into a creamed mixture with a little of the flour and baking powder and continue beating for about a minute before adding the rest of the flour/baking powder. Chop the dates and flour lightly. Pour the boiling water over the dates and mix in the bicarbonate of soda (baking soda in US) and add the date mixture to the batter and mix well. Place in a buttered tin (or one lined with baking parchment) and bake for 40 minutes at 350F (175C or Gas Mark 4). When the pudding is cooked, heat the brown sugar, butter and cream and simmer gently for 3 minutes. Pour over the pudding and place under a grill until it starts to bubble. Then serve. Recipe taken from RampantScotland.com Modern Take Prune Kumquat Sticky Pudding with Armagnac Toffee Sauce 1 3/4 cups packed pitted prunes (about 14 ounces) 1/2 cup Armagnac 1 1/4 cups water 6 kumquats 1 1/2 cups granulated sugar 3 cups all-purpose flour 1 1/4 teaspoons baking soda 1 teaspoon ginger 1/2 teaspoon ground allspice 3/4 teaspoon salt 2 sticks (1 cup) unsalted butter, softened 1 1/4 cups packed light brown sugar 4 large eggs 1 teaspoon vanilla Preheat oven to 350°F and generously butter an 11-cup Kugelhopf pan (see note, above) or 11-cup bundt pan. Halve prunes and in a small saucepan simmer with Armagnac and 3/4 cup water, uncovered, 5 minutes. With a slotted spoon transfer prunes to a shallow dish to cool. Boil Armagnac mixture until reduced to about 1/2 cup and add to prunes. Halve kumquats lengthwise and thinly slice crosswise. In a small saucepan bring remaining 1/2 cup water with 1/4 cup granulated sugar to a simmer, stirring until sugar is dissolved. Add kumquats and simmer 10 minutes. In a fine sieve drain kumquats and add to prunes. Into a bowl sift together flour, baking soda, ginger, allspice, and salt. Resift mixture into another bowl. In a large bowl with an electric mixer beat together butter, remaining 1 1/4 cups granulated sugar, and brown sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition, and beat in vanilla. Add flour mixture and prune mixture alternately in batches, beginning and ending with flour mixture and beating until just combined. Spoon batter into pan (pan will be almost full) and bake in middle of oven 1 hour and 10 minutes, or until a tester comes out clean. Cool cake in pan on a rack 10 minutes and turn out onto rack to cool completely. Cake keeps, wrapped in plastic wrap, at room temperature 1 week. Garnish cake with kumquats and serve with warm toffee sauce (see side bar for recipe) and ice cream Recipe from Epicurious.com

What is it? This is a heavenly dessert which originated in the Lake District in England, just across the border from Scotland. It's on the menu in most restaurants and pubs in Scotland and is so worth the calories. Just for clarification, "pudding" in the UK is another name for dessert; its not like an American pudding. Its basically a very moist cake with a wonderful, sticky toffee sauce. This is such a popular dessert, they sell it canned in the grocery stores. To make it, a hole is made in the top of the can and it is placed in a couple of inches of boiling water on the stove. After boiling away for almost an hour, the can is opened and turned out onto a plate. Somehow, the pudding is perfectly cooked and a sauce runs out over it. Quite a feet of cooking engineering. Sauce recipe for the modern take on the right. 1 1/2 cups heavy cream 1 1/2 sticks (3/4 cup) unsalted butter, softened 3/4 cup packed light brown sugar 3 tablespoons Armagnac In a heavy saucepan simmer cream with butter and brown sugar, stirring, 3 to 4 minutes, or until slightly thickened. Remove pan from heat and stir in Armagnac. Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving

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