This sticky toffee pudding recipe from Galton Blackiston is gloriously simple. Serve this classic self saucing dessert with crème fraiche or ice cream for an extra dimension.
Preheat the oven to 190°C/gas mark 5. Line a 20cm loose bottom cake tin with greaseproof paper
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Use a wooden spoon or food mixer whisk to cream the butter and sugar. Slowly add the beaten eggs until combined and carefully fold in the sieved flour and set aside
Meanwhile, mix together the bicarbonate of soda and Camp coffee and pour this over the dates, followed by the boiling water. Mix well, allow to cool for 10 minutes and then pour into the creamed pudding mixture
While the pudding is baking, make the butterscotch sauce. Combine the butter and sugar in a small pan and place on a low heat. Stir to dissolve and combine, then mix in the cream to finish. Keep warm
125g of butter
175g of muscovado sugar
70g of double cream
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Cut the pudding into 8 equal-sized portions, warm through in the microwave if necessary and serve with the hot butterscotch sauce and vanilla ice cream. You can also serve with fresh cream or crème fraîche
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
