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STICKY TOFFEE 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 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 T: 01981 570464 www.kilpeckinn.com


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