Recipe of the Month: The Metropolitan

The Metropolitan’s Sticky Toffee Pudding
with Caramel Sauce (makes 12 portions)


Recent customer feedback on our Sticky Toffee Pudding:

“Best sticky toffee pudding ever tasted”
“Amazing sticky toffee pudding”


Sticky Toffee Pudding:


In a bowl, pour 1pt of boiling water over 12oz chopped dates; add 2tsp bicarbonate of soda. Leave this to cool and set aside.


In a separate bowl, cream together 4oz unsalted butter and 12oz caster sugar. Add 4 beaten eggs and mix ~ it’s best to add these one at a time! Then mix in 12oz sieved self-raising flour. Add in the soaked dates and mix.


Transfer mixture to a greased tray and bake in a preheated oven (170oc) for approximately 30 minutes ~ you can check it’s cooked by inserting a knife or skewer into the centre, this should come out clean.


Caramel Sauce:


Melt 440ml double cream with 250g unsalted butter and 2tbsp golden syrup in a pan at a high heat, until bubbling.


At the same time, in a separate pan, heat 500g caster sugar with 200ml cold water at a high heat until boiling. This will then start to caramelise (keep stirring ~ be careful not to let this burn!). Once this has reached a caramel state add in the mixture from the other pan ~ stir this at a high heat for about 8 minutes until the sauce has thickened.


Serve the pudding with clotted cream and the caramel sauce, and enjoy!

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Posted: Monday 30th March 2015
ID: 2578 - 1300