We believe sticky toffee pudding to be a Cumbrian classic.  It has been on our menu at the restaurant at Low Road for quite a while now, but it proves to be so much of a winner we dare not take it off!
It is quite easy to make, but if you’re not brave enough, come to the restaurant and let us spoil you. We have put this recipe on as it was requested by the lovely ladies on the deli counter at Whitehaven Tesco. So get cooking girls.

Sticky Toffee Pudding with toffee sauce and ice cream

Serves 6-8

175g Self raising flour
175g chopped dates
175g dark brown sugar
50g butter
1 teaspoon vanilla essence
1 teaspoon bicarbonate of soda
2 eggs

In a bowl, lightly cream the sugar and butter then add the vanilla essence.
Heat 300ml of water, the dates and bicarbonate of soda together in a saucepan until frothy.  Be careful not to allow it to boil over.  Then add everything, even the water, to the butter and sugar mix.
Sieve the flour into the mixture and fold in.  Break the eggs into the bowl and stir thoroughly.  The mixture will look really wet, but don’t worry, this is perfectly normal.

Pour the mixture into a baking tray lined with non stick greaseproof paper.
Bake in the oven for 20 minutes at 190oC

Sticky toffee sauce

100g Butter
100g Dark brown soft sugar
Teaspoon vanilla essence
¼ pint whipping or double cream

Melt the butter, vanilla essence and sugar together in a pan.  Then simmer for a few minutes until it makes a caramelised sauce.
Add the cream, occasionally it will spit as the cold cream touches the molten sugar so be careful.  Simmer until it amalgamates and stir now and again for a further two minutes.
Cut the pudding into squares and drizzle over the sauce.
Serve with your favourite ice cream.  We use the English Lakes company double Jersey flavour.

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