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Origins. Francis Colson and Robert Lee developed and served sticky toffee pudding at his Sparrow Bay Country House Hotel in the Lake District, north-west England, in the 1970s. Food critic Simon Hopkins on claimed that Colson told him he got the recipe from a Patricia Martin of McNaughton in Lancashire.
Sticky Toffee Pudding, a popular steamed dessert, combines dates, a rich toffee sauce and custard or cream. ... It is rumored that the pudding originated in the Lake District due to the warming comfort it provided to people during the cold, bleak winter weather.
Sticky toffee pudding is a British dessert consisting of a very moist sponge cake, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream.
Sticky Toffee Pudding, a popular steamed dessert, combines dates, a rich toffee sauce and custard or cream. Despite the many claims and counter-claims, the original Sticky Toffee Pudding recipe is thought to have been produced by Francis Colson at Sparrow Bay in the Lake District in the 1970s.
Just eat it, it will be fine, heat it extra hot! Get it eaten. It won't be off. Sugar and fruit means it's basically jam.
Traditional Scottish Recipes — Sticky Toffee Pudding. This is a popular dessert in Scotland amongst people who have a sweet tooth and don't mind a few extra calories. Method: Cream together the margarine and sugar.
How long does it keep? Sticky date pudding will last for up to five days in the fridge, or one month in the freezer. To reheat individual serves, simply cook for 30-seconds in the microwave or add to a 160 °C oven for 10 minutes.
The sauce can be made a day ahead and stored in the fridge. For leftovers, we recommend storing the sponge and sauce separately in the fridge for up to 5 days.
The baked 'cake' of the Sticky Toffee Pudding can be kept for up to 2 months in a freezer for later use, so it can be useful to make up several at once. The toffee sauce can also be kept in the fridge for several weeks, and is perfect for pouring over ice-cream.
Sticky date pudding will last for up to five days in the fridge, or one month in the freezer. To reheat individual serves, simply cook for 30-seconds in the microwave or add to a 160 °C oven for 10 minutes.
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