Chef/Owner Aaron Chamberlin has a menu that includes many creative and outstanding dishes. However, his Sticky Toffee Pudding tends to be a favorite among regular patrons. When we were there, at least one-third of the guests were ordering it. Chef Chamberlin was happy to share his recipe with us.

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Sticky Toffee Pudding & Toffee Sauce

Ingredients:

4 ounces unsalted butter, melted

2 ½ cups flour

1 pound dates, pitted, slivered

1 ½ cups warm water

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 ½ cups brown sugar

4 eggs, large

1 tablespoon vanilla

Method:

• Combine half of dates with water and baking soda, soak 5 minutes.
• Whisk flour, baking powder, salt together
• Process remaining dates with brown sugar until you get a coarse sand texture.
• Drain soaked dates, add liquid to food processor with eggs, vanilla, melted butter.  Process until smooth.
• Fold date mixture into flour mixture.  Fold in soaked dates.
• Fill ramekins with batter about 2/3 full
• Put in hotel pan.  Fill ¼ way up with boiling water, cover tightly with foil and bake.

TOFFEE SAUCE

Ingredients:

1 pound butter

8 cups brown sugar

1 teaspoon salt

2 quarts heavy cream

4 ounces rum

1 whole lemon (for lemon juice)

Method:

• Melt butter and whisk in brown sugar and salt.
• Cook until sugar is dissolved and it turns slightly browner, 3-4 minutes.
• Slowly add cream and rum, whisking constantly.  Reduce and let simmer until frothy.
• Remove from heat and add lemon juice.

Bake:

• Heat oven to 350 degrees.
• Spray and flour ramekins.
• Bake approximately 40 minutes

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Freelance travel writer Maralyn D. Hill, Epicurean Explorer, is President of the International Food, Wine & Travel Writers Association. Maralyn focuses on food, spas, travel, and wine, while still covering meetings, incentives, and corporate assignments.

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