Sticky toffee pudding is one of the most popular pudding in the world today, it is in the UK at least. The very sinful butterscotch sauce that goes with it takes this pudding to the next level. It is simply amazing!
Sticky toffee pudding is relatively new and dates back to the 70's and specifically to The Lake District, one of Englands most beautiful protected areas. Beatrix Potter the fine lady that created Peter Rabbit, made sure the area was protected from those industrialists from Manchester, any way this is about Sticky Toffee Pudding with butterscotch sauce so, if you decide to make my recipe make sure to wear your stretchy pants as this packs in some serious calories but it is a rare treat.

I hope you have a go at making sticky toffee pudding with butterscotch sauce

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Sticky toffee pudding

Dates 250g - 9oz
Water 375ml - 12.5 fl oz
Bicarb 1/2tsp
Unsalted butter 100g - 3.5oz
Caster sugar 200g - 6.75 oz
Self raising flour 300g - 10 oz
Eggs 3

Boil dates with water and bicarb for a few minutes then leave to cool a little before blending to a pulp.
Cream the sugar and butter; add eggs then flour and baking powder to form a firm sponge mixture.
Beat the date mixture into sponge and pour into lined mould/roasting tin, bake at 170c for 25 mins or until just set.

Butterscotch sauce

Butter 75g - 2.5oz
Dark brown sugar 125g - 4oz
Double cream 300ml - 10 fl oz


Combine all ingredients in a heavy bottomed pan and gently simmer until your butterscotch is the desired colour.

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