Marben sticky toffee pudding recipe

How to make Marben’s sticky toffee pudding

Chef Chris Locke shares his recipe for the delightfully rich, syrupy dessert

“This dish is a very classic British dessert that we serve at Marben and has been a guest favourite for a long time,” says chef Chris Locke of his recipe for sticky toffee pudding.  “We always bake them to order so, although they take a little longer, they are always sticky, soft and gooey,” he adds.

If you feel like letting Marben do the prep work, you can also now order a frozen sticky toffee pudding from the restaurant for takeout or delivery and heat it up at home.

INGREDIENTS

  • 44g unsalted butter, softened
  • 70g brown sugar
  • 1 large egg, beaten
  • 90g all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp ground ginger
  • 1/4 tsp baking soda
  • 1 tsp espresso
  • 90g dates, stoned and chopped
  • 110g water, boiling

METHOD

1. Cream together the softened butter and the brown sugar with a wooden spoon in a bowl.

2. Add the egg and beat in.

3. Sift together the baking powder, ground ginger and all purpose flour and fold into the butter, egg and sugar mix.

4. Take the chopped dates and baking soda and pour over the boiling water and espresso. Let sit for 30 minutes.

5. Mix together both mixtures until combined into a runny batter.

6. Place into six 3 inch ramekins or a small loaf tin. The aim is for the batter to sit approx. 1 inch deep in the tray.

7. Bake for 15 – 20 minutes in a preheated oven at 375F. The cake should be firm and springy when cooked.

BUTTERSCOTCH SAUCE

  • 50g  unsalted butter
  • 70g  brown sugar
  • 30g 35% cream

METHOD

1. Melt the butter and sugar together in a saucepan and whisk until the sugar has completely dissolved.

2. Add the cream, bring to a simmer and whisk together.

3. Pour over the pudding and serve.

SERVING SUGGESTION:

Ice cream, gelato or whipped cream are perfect accompaniments for sticky toffee pudding.

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