Sticky Toffee Pudding
Ah, there’s one pub that’s truly captured my heart – The Mayflower Pub in Rotherhithe Village. If you’re on the hunt for the best fish and chips with a side of quintessential British charm, this cosy gem is your go-to spot! Imagine settling into a classically warm and inviting atmosphere, with elegant French doors that open onto a deck overlooking the shimmering Thames. Just a few weeks ago, my partner and I ventured there, both yearning for some delicious fish and chips. While the quality remained as delightful as ever, we did notice the portion sizes had shrunk a smidgen. But honestly, no fuss – I was already feeling quite chuffed after enjoying a single hearty serving all to myself. To sweeten the deal, we shared a heavenly Sticky Toffee Pudding (also lovingly known as Sticky Date Pudding).
Sticky Toffee Pudding is an absolute British classic dessert. This steamed delight is brimming with luscious dates and smothered in a glossy toffee sauce, often accompanied by a scoop of velvety vanilla ice cream or a dollop of creamy custard. The cake itself is irresistibly moist, and the natural sweetness of the dates makes it a true treat for the taste buds.
I decided to whip up this delectable dessert using a recipe from BBC Good Food. Instead of the traditional steaming method, this recipe opts for baking – and let me tell you, the result was splendidly moist, light, and fluffy. The texture was simply brilliant! Next time, I’m eager to try steaming it to see how the textures compare. Although the recipe calls for golden caster sugar, I went ahead and used regular caster sugar – still absolutely delicious!
A key ingredient in this pudding is Medjool dates, often hailed as the “king of dates” and the “crown jewel of dates.” These dates are exceptional – they’re large, packed with rich fruit meat, and delightfully sweet. Plus, their elongated pits make them a breeze to remove.
Drizzling that silky smooth toffee sauce over the moist cake and topping it with a scoop of vanilla ice cream is probably one of the best British desserts out there – and it’s a personal favourite of mine! Who cares about the calories, right? 😉
Whether you’re a local or just wandering through Rotherhithe Village, The Mayflower Pub is your perfect destination for hearty fish and chips and an indulgent dessert treat. Cheers to great food, lovely views over the Thames, and those cosy pub vibes that make every visit special!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
200g dried dates (Medjool) , stoned and chopped
250ml black tea (not too strong)
½ tsp bicarbonate of soda
85g unsalted butter , softened
175g self-raising flour
1 tsp mixed spice
175g golden caster sugar
2 eggs , beaten
100g light muscovado sugar
100g unsalted butter
142ml carton double cream
Method:
1. Heat the oven to 180C/fan 160C/gas 4. Put the dates and tea in a saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda. Set aside.
2. Beat the butter and caster sugar together with electric beaters until pale and creamy, then beat in the egg, flour and mixed spice. Fold in the date mixture and pour into a buttered ovenproof dish or brownie tin. Bake for 30-35 minutes or until the top is just firm to touch.
3. Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour. Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream.
