The Royal Chef's Sticky Toffee Pudding with Clotted Cream

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The Royal Chef's Sticky Toffee Pudding with Clotted Cream

Serving Size
Serves 6

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This recipe is provided courtesy of our friend, Darren McGrady, the former chef to Princess Diana and Queen Elizabeth II!

Ingredients

For the Sauce

  • 1 ½ Packed cups dark brown sugar (Muscovado sugar is best)
  • 1 cup unsalted butter
  • ½ cup + 1 tablespoon heavy cream

For the Pudding

  • 1 Cup + 2 tablespoons chopped dates
  • 1 tsp. baking soda
  • ½ pint boiling water
  • 4 Tbsp. butter
  • 1 cup granulated sugar
  • 1 tsp. vanilla paste or extract
  • 1 egg
  • 2 cups + 2 tablespoons all purpose flour
  • 1 tsp. baking powder
  • 1 quart capacity English pudding basin or casserole dish, greased

Recipe Info

For the Sauce

Prepare the sauce first by adding all of the ingredients to a heavy bottomed pan. Stir over high heat until everything is combined. Bring to a boil and simmer for 4 minutes. Pour about 1 ½ cups of the sauce into the greased pudding basin or casserole dish and allow to cool. Save the remaining sauce to pour over the finished pudding. 

For the Pudding

Place the dried dates in a bowl with the baking soda and the boiling water. Stir until the soda dissolves and leave to cool. This can be done a day ahead.

Cream the butter and sugar until light and fluffy, add the egg and vanilla and keep beating. Fold in the flour and baking powder followed by the date mix. Spoon the mix into the basin or casserole dish on top of the cold sauce.

To steam the pudding in a double boiler

Place the pudding in a double boiler for about 1 ½ hours and until a skewer inserted into the pudding comes out clean. Don’t forget to check the double boiler from time to time making sure there is water in the bottom. When the pudding is ready, reheat the remaining sauce. Invert the pudding onto a warm plate and pour over the sauce. Serve with clotted cream, whipped cream or ice cream.

To bake the pudding in the oven

Preheat the oven to 350 degrees Fahrenheit. Cover the top of the casserole dish with a sheet of parchment paper and then a layer of aluminum foil. Fold it loosely on the top of the casserole dish. Once covered, place the casserole in the middle shelf of the oven for about 30 to 40 minutes or until a skewer inserted in the middle comes out clean. Carefully remove the pudding from the oven, remove the parchment and aluminum foil and spoon the pudding onto warm serving plates. Pour the sauce over top and serve along with whipped or clotted cream or ice cream.

 

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