How To Make Johnny Depp’s Favourite English Dessert: Chocolate Sticky Toffee Pudding

My dear mermaid hearts, 

Did you pour a cuppa? Im having Afternoon Earl Grey (Fortnum and Mason) and a small spoon of Chocolate Sticky Toffee Pudding. 

I wanted to share the receipt with you, as I've been sampling and cooking up many Victorian English recipes from Mrs Threadgoode's menu for our little tea room. I especially wanted to get quite promising at making the desserts so that when you make the sojourn to have tea at (Mrs Threadgoode's English Tea Room) located at The Carter Settlement, you can rest assured of perfected confections and the atmosphere divine; truly an english heaven on earth. 

Of course, I chose Sticky Toffee Pudding because, as legend has it, It is my favourite pirate dessert (Johhny Depps), and how fitting for a dear Mermaid. The tea room (Mrs Threadgoode's English Tea Room) menu has the lovely dishes and teas mentioned in The Tale of Merrymaid Scarlette Rose. 

I will share the recipe with you and review a few little notions to encourage you to make it yourself, and you won't have any difficulties. 

Chocolate Sticky Toffee Pudding

(Same receipt made at Buckingham Palace for the Royal family)

Serves 6

For the pudding:

6 ounces Medjool dates, pitted and each cut into about 8 pieces (this is where the 1 tsp bicarb soda and 1/2 pint boiling water are to be used; do not make the mistake of adding the water and soda to the pudding as i did my first time making it; for it will ruin the pudding and you'll have to consign it to the tip. Smile) 

[1 tsp bicarb soda]
[½ pint boiling water]
2 ounces butter
6 ounces granulated sugar
1 cup Scharffen Berger chocolate chunks
1 egg
8 ounces of all-purpose flour
1 tsp vanilla paste
1 tsp baking powder
For the sauce:
11 ounces dark muscovado sugar
7 ounces unsalted butter
½ cup Scharffen Berger chocolate chunks
9 TBs of heavy cream

Prepare the sauce by adding all of the ingredients to a heavy-based pan. Stir over high heat until everything is combined.

Bring to a boil and simmer for 4 minutes.

Pour about 1½ cups of the sauce into a greased 2-pint pudding basin and let it cool. Then, save the remaining sauce to pour over the pudding.

Place the dates in a bowl with the bicarb soda and the boiling water. Stir until the soda dissolves and leave to cool. Steps one and two can be done a day ahead.

Cream the butter and sugar until light and fluffy. Add the egg and vanilla, and keep beating. Fold in the flour and baking powder, followed by the date mix and chocolate chips. Spoon the mix into the bowl on top of the cold sauce.

Steam the pudding in a double boiler for about 1½ hours.

When the pudding is ready, reheat the remaining sauce.

Invert the pudding onto a warm plate and pour over the sauce. Serve with clotted cream, whipped cream, or ice cream. 

Enjoy! 

Most affably yours til my next swim, Lady R