Sticky toffee pudding, a rich dessert made of moist sponge cake soaked in toffee sauce and often served with custard or ice cream, is believed to have originated in England in the mid-20th century. Its exact origins are debated, with some attributing it to the Sharrow Bay Hotel in Cumbria or to Canadian influence during World War II. Over time, this indulgent dessert has become popular in the Caribbean, where local variations may incorporate tropical ingredients like coconut, rum, and spices, blending British culinary traditions with Caribbean flavors. The region's love for sweet, comforting dishes has helped it find a new home in island cuisine.

Ingredients:
For the Pudding:
200g dates, pitted and chopped
200ml water
1 tsp baking soda
100g unsalted butter
150g Goldate Date Sugar
2 large eggs
175g self-raising flour
1 tsp vanilla extract
1 ripe banana, mashed (optional)
1 tsp mixed spices (cinnamon, nutmeg, allspice)
For the Toffee Sauce:
100g Goldate Date Syrup
100g unsalted butter
150ml coconut cream or heavy cream
2 tbsp Caribbean dark rum (optional)
Method:
Preheat Oven: Preheat your oven to 180°C (350°F).
Prepare Dates: In a small saucepan, combine the dates and water. Bring to a boil, then remove from heat and stir in the baking soda. Let it sit for about 10 minutes.
Make the Batter: In a bowl, cream the butter and dark brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract, mashed banana (if using), and the date mixture.
Mix the Dry Ingredients: Sift the flour and mixed spices together, then fold them into the wet ingredients until just combined.
Bake: Pour the batter into a greased baking dish or individual ramekins and bake for about 25-30 minutes or until a skewer inserted into the center comes out clean.
Make the Toffee Sauce: In a small saucepan, melt the butter and dark brown sugar over medium heat until dissolved. Stir in the coconut cream and rum, and simmer for 3-4 minutes until thickened slightly.
Serve: Serve the pudding warm, generously drizzled with the toffee sauce and a scoop of coconut ice cream or a dollop of rum-flavored whipped cream.
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