One of our favourite desserts at the hotels has to be sticky toffee pudding, Head Chef at the Riverside Hotel tells us his secret recipe.
Mike Wilson has been our (very experienced) head chef for over 17 years. He hails from Blackpool originally and has lived in Kendal for almost 14 years. He lives here with his wife Janet (who is our very talented pastry chef) and their 4 children. Mike tells me his "Sticky Toffee Pudding is his favourite and the hotel's signature dish, because it's the dessert "I won my wife over with"!!!
"One of the all-time favourite desserts out there is Sticky Toffee Pudding". For those of you out there that don't know what it is - it's a dark sponge cake (the key ingredient is dates!).
PREPARATION TIME: 1 HOUR COOKING TIME: 25 MINUTES
2 oz Butter
6 oz Demerara Sugar
2 Free Range Eggs
2 Tablespoons Black Treacle
7 oz Self Raising Flour
7 oz Pitted Dates
10 fl oz Boiling Water
1 Teaspoon Baking Soda
1/2 Teaspoon Vanilla Extract
INGREDIENTS: Butterscotch Sauce
4 fl oz Double Cream
2 oz Butter (cubed)
2 Tablespoons Black Treacle
1 Tablespoon Golden Syrup
1. Heat oven to 200C/fan 180C/gas 4.Put dates them in a bowl, then pour the boiling water over. Leave for about 30 mins until cool and well-soaked, then mash them with a fork. Stir in the vanilla extract. Butter and flour a 1.5L pudding dish.
2. While the dates are soaking, make the pudding. Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl. Beat the butter and sugar together in a large bowl for a few mins until slightly creamy. Add the eggs a little at a time, beating well in between adding each egg. Beat in the black treacle then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to over beat. Repeat until all the flour and milk is used. Pour mixture into pudding tin. The mix may look a little curdled at this point and will be like a soft, thick batter. Bake for 20-25 mins, until risen and firm.
3. Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to the boil over a medium heat, stirring all the time, until the sugar has completely dissolved. Stir in the black treacle, turn up the heat slightly and let the mixture bubble away for 2-3 mins until it is a rich toffee colour, stirring occasionally to make sure it does not burn. Take the pan off the heat and beat in the rest of the cream.
4. Remove the pudding from the oven. Leave in the tin for a few mins, then loosen well from the sides of the tin with a small palette knife before turning it out. You can slice into squares with the sauce drizzled over, but it’ll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce over the entire pudding. Sit the upturned pudding on the sauce, then pour the rest of the sauce over it. Cover with a loose tent of foil so that the sauce does not smudge (no need to chill).
5. When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the pudding through, still covered, for 15-20 mins or until the sauce is bubbling. Serve it on its own, or as we do at the hotel, with ice-cream!
As you might have guessed, this dessert is a regular on our restaurant menu at the Riverside Hotel.