A sticky toffee pudding virgin.
You Brits sit there, mouths agape, shocked to imagine that someone has not tasted the sweet goodness of your native pudding.
I’d always wanted to taste the treat, based on the appeal of its name…
Sticky
Toffee
Pudding
Each word sounds delicious on its own but combine all three together and oh my!
The shameless pudding lured me from the bakery window…"Eat Me" it whispered.
You know how it is.
I succumbed. Gleefully. Sinfully. Savouring every morsel.
And now I’m hooked.
Just like you Brits hooked me on HobNobs.
Whilst doing a little research on the pudding, I discovered that sticky toffee pudding has been in existence less than 40 years.
Apparently, it was first created in the 1970s by the late restaurateur Francis Coulson, at the Sharrow Bay Hotel in Cumbria, England.
However, chef Simon Hopkinson claims here that the recipe may have existed previously in Lancashire AND, wait for it… it’s origins may have been in CANADA!
Controversy aside, I must recreate the recipe. Because at $5 Canadian (that’s 2.6 British Pounds or 4.2 US Dollars) I refuse to shell out that kind of money each time I get a craving.
No, don’t tell me to buy the tinned stuff…
Send me your best recipe.
I found this recipe on the BBC website but with so many options, I don’t know if it’s the one I should try.
Is STP best on its own or served with whipped cream, clotted cream or ice cream?
Is it best served hot or room temperature?
And which beverage is the perfect accompaniment?
And finally…
Tell me your own sticky toffee pudding memories.
Hurry bitches, I have needs!
