L I V E 2 4 -SE V EN


STICKY TOF FEE PUDDING WITH BUTTERSCOTCH SAUCE


The Kilpeck Inn’s head chef Ross Williams shares his recipe for sticky toffee pudding, a perennial favourite and one of the Kilpeck Inn’s most popular desserts. Delicious served with clotted cream or vanilla ice cream


For the Sticky Toffee Pudding: INGREDIENTS • 265g chopped dried dates • 265g caster sugar • 75g soft unsalted butter • 3 eggs, lightly beaten • ½ teaspoon vanilla essence • 265g self raising flour • 3 heaped dessert spoons bicarbonate of soda


METHOD: • Line a deep 18cmx13cm roasting tray with baking parchment


• Put the dates in a saucepan, cover with 450ml warm water and simmer until the dates are soft


• Meanwhile, cream together the butter and sugar until pale and fluffy, then add the eggs and vanilla and whisk until smooth. Stir the bicarbonate of soda


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into the softened dates then add to the butter, sugar and egg mixture together with the flour and mix well


• Pour the mixture into the roasting tray and cook at 180c for 35-40 minutes (if you’re not sure whether it’s cooked put a skewer or the blade of a small paring knife into the middle – when it comes out clean it’s cooked)


• Leave to cool slightly then portion. On the unlikely event you don’t eat the whole thing at once it’ll keep well for a few days in an airtight container or wrapped in clingfilm, just pop it in the oven or microwave to reheat it


For the Butterscotch Sauce: INGREDIENTS • 750ml double cream • 300g muscovado or light soft brown sugar • 1 tablespoon black treacle


METHOD: • Put all the ingredients into a saucepan and bring to the boil, stirring occasionally


Kilpeck Inn, Hereford HR2 9DN Tel: 01981 570464 www.kilpeckinn.com


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