There remains controversy about the origins of Sticky Toffee Pudding. Many people from the Lake District to Canada have claimed the original inspiration. Wherever it came from – we love it! Check out the Sticky Toffee Pudding recipe below.
The historic Sticky Toffee Pudding
There are extracts of letters dating back to the early 1820’s written by John Brigg and a friend, who toured the Lake District and stayed at Low Wood Bay during their visit.
Low Wood Bay was enjoying a good reputation as an inn at the beginning of the 19th century. In a letter, a friend of the Briggs family had already advised them that the food at Low Wood Bay was excellent, stressing that the puddings, particularly, should not be missed:
“… you will remember, Tom, the glowing description, which Mr Benfield gave of the Low Wood puddings when he paid us a visit, on his return from a lake tour. And my uncle, though not an epicure, thought we might as well taste them, since opportunity was so favourable. You know, brother, that curiosity is inseparable from the tourist; we therefore all agreed to my Uncle’s proposal, and some Low Wood puddings were ordered in as a part of the supper.
We sat down to supper; and you will perhaps believe me, when I assure you that we did honour to the Puddings. Indeed, Mr Harrison paid them an extraordinary compliment, for he devoured two of them. They were certainly excellent …”
Extract from ‘Letters form the Lakes’ By John Briggs.
In a letter shortly after, John Brigg wrote…
“… we had previously resolved to spend the night at the Low Wood Inn, near Ambleside as my uncle had frequently heard the accommodation praised by the Lakers with whom he had conversed.”
Published under the pseudonym of Leonard Atkins in the “Lonsdale Magazine”, 1821
Although the above extract does not specifically state ‘Sticky Toffee Pudding’, this pudding has been in our recipe book as far back as records go and it’s so good, it deserves to be shared….
How to make the Low Wood Bay Pudding
For the pudding:
- 150g butter
- 300ml boiling water
- 150g granulated sugar
- 1 x 5ml spoon baking powder
- 200g plain flour
- 1 x 5ml spoon bicarbonate of soda
- 2 eggs, lightly beaten
- 150g stoned dates
For the sauce:
- 100g brown sugar
- 25g butter
- 300ml double cream
- Soak the dates in boiling water for ten minutes.
- In a mixing bowl, cream the butter and sugar. Then, add eggs, add flour and baking powder. Finally, add the dates, water and bicarbonate of soda.
- Place in baking tray lined with greaseproof paper to 5 cm depth. Cook in moderate oven 350 degrees F/180 degrees C for about 35 – 40 mins, until golden brown or firm to the touch.
- For the sauce, mix ingredients together over a moderate heat until they form a thick sauce.
- To serve, pour hot sauce over warm pudding and place under the grill. The sauce will caramelise under the flame to give a rich golden colour.
- Written by +Tina Taylor