:INFO
Sticky Toffee Pudding
Dates, soaked in boiling water and bicarbonate until they collapse into a paste. Folded through a dark muscovado sponge. Baked, drowned in toffee sauce, served immediately. The argument about who invented it has never been resolved.
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:STATS

:QUOTE [quotetype:plain, subtitle:The Sharrow Bay claim]
We did not invent it. We perfected it. The original came from a hotel in Lancashire, possibly Yorkshire, possibly Canada. What we did was put it on every English menu from 1972 onwards and refuse to take it off.


:NOTE.half
Use the darkest muscovado you can find. Light brown sugar makes a paler, blander sponge. The colour of the date paste must look like wet earth, not toffee.
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:NOTE.half
Pour the toffee sauce over the warm pudding straight from the oven. It soaks in and the top stays moist. Cold sauce on cold pudding tastes like an apology.


:NOTE
The single biggest failure mode is overbaking. The sponge should still feel slightly wet in the centre when the skewer comes out clean. Twenty seconds too long and it dries into a brick. The toffee sauce can only rescue so much.


:LINK
https://www.themealdb.com/meal/52883
Source recipe on TheMealDB