Next Up: Sticky Toffee Pudding

I do love a good British pudding, and if I can serve it with two sauces, so much the better. Like strawberries Romanoff this is a classic that rarely sees the light of day nowadays. It’s time to turn things around.

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11 Responses to Next Up: Sticky Toffee Pudding

  1. Katherine says:

    I’ve noticed a bit of an upsurge in sticky toffee pudding availability here in Toronto, notably in hipster-y food emporia.

  2. Megan says:

    It’s one of the most talked about desserts in the Vail Valley! It’s featured at the restaurant Sweet Basil.

    “…hot sticky toffee pudding cake is the best dessert in the mountains”
    Wine Spectator
    (https://sweetbasilvail.com/about/accolades/)

  3. Linda says:

    I keep planning on making this one but never seem to get around to it. Partly in the beginning because I never seemed to have dates but I don’t have that excuse now. I look forward to seeing your spin on it. It looks and sounds great and a bit old-fashioned but what’s wrong with that??

    • joepastry says:

      Nothing wrong with old-fashioned…those projects invariably lead to history! ;)

      I hope you’ll approve of whatever it is I end up doing! Cheers,

      - Joe

  4. ascanius says:

    it’s been a while since you’ve done something a little more complicated/ambitious.

    pierre herme’s perennially best-selling crunch-creamy tartes have been popular in the international pastry blogosphere for several years now. you have to spread the work out over two days, but the results are worth it.

    http://misspirisi.wordpress.com/2013/02/20/tarte-au-cafe/

    http://bossacafez.blogspot.com/2013/04/pierre-hermes-tarte-infiniment-cafe.html

    http://kitchenmusings.com/2009/07/27/pierre-hermes-vanilla-tart/comment-page-2/

    • joepastry says:

      That thought occurred to me this morning actually. Mostly I’ve been doing requests. This is going to be a quickie since I’ll be off on summer vacation next week. But when I come back I’ll have a look at this — promise!

      Thanks, Ascanius!

      - Joe

  5. Brian Shaw says:

    … and then what, spotted dick? If I’m not mistaken you ahve already tackled rolly-polly. There are so many other classic British desserts that also deserve more attention and respect. Dotted Richard is my vote for they next foodie trend!

    • joepastry says:

      I’ll get to them all eventually…I don’t plan to stop blogging anytime soon. The British pudding tradition is long and rich, no pun intended.

      People always talk about how uninspiring traditional British cooking is. Have these people ever tried toad in the hole? If they had I think they’d change their tune. Speaking of which, I need to find an excuse to make that on the blog as well.

      Cheers,

      - Joe

      • BrianShaw says:

        The only thing more misunderstood than British cookery is British humour. To me, both are quite delightful indeed!

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