Cold weather means hot puddings. This golden creation is an antidote to grey, dark days. I did first eat it with my family on summer holiday. We were in the Lake District, plenty grey and cold even in August. We spent a lot of time indoors, at that mecca for kitchen fans, Lakeland Plastics, for instance. I was happy wandering round in there for hours, imagining all the wonderful things I could make with a set of ramekins, or a tiny blow torch, or perhaps a proper, heavy square cake tin. (Yes, I got them all.) My family were a little bored by this point. To make it up to them we had lunch in the restaurant. With dessert. My son, about seven at the time, liked the sticky toffee pudding so much, he asked the chef for the recipe. This is still more or less the same thing, though the nuts and the salt in the sauce do add an edge. Two notes: I put a nut on one half of the pudding as my daughter prefers this plain and I made half with, half without, but feel free to embellish the whole thing (or not at all). And this dish works best in a smaller, deeper dish than the one I’ve used for the photos. I need a new one – and I know just where to get it.
sticky toffee pudding with salted caramel sauce
100 ml creme fraiche
100 gr soft brown sugar
1 tsp cinnamon
generous pinch of salt
75 gr soft butter
75 gr soft brown sugar
150 gr plain flour
half tsp bicarbonate of soda
1 tbsp honey or maple syrup
100 ml hot water
handful of nuts, such as pecans or walnuts, roughly chopped (optional)
Put all the ingredients in a small saucepan and stir over a low heat until melted and combined.
Stir in the nuts.
Pour half in a pudding basin about 18 cm across.
Beat the butter and sugar until light and fluffy.
Stir in the beaten egg.
Fold in the flour.
Mix together the bicarbonate of soda, the honey or syrup and the hot water, and stir into the pudding mixture.
Pour the pudding mixture into the basin and bake for about 25 minutes at 180 degrees C until it is cooked through and golden brown.
When ready to eat, heat the remaining sauce and serve on the side, perhaps with some extra creme fraiche to dollop on.