On a date with Sticky Toffee Pudding

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Conversations about travel make me nostalgic not just for the place but for the food too. I may not mark my attendance at the ‘must visit’ places but I always find my way to the ‘must eat’. Little wonder then that writing about Scotland (read Scotland: Why, When, How) has me craving some whiskey and the sinful Sticky Toffee Pudding.

The Sticky Toffee Pudding is essentially a British dessert but also marks its appearance in listings of traditional Scottish food.

My first encounter with this heaven on a plate (though I say that for every cake dessert!) was a pre-packed piece picked up in Bristol. In Scotland, however, I ensured it was part of a meal, served the way it should be – with hot toffee sauce poured on top and vanilla ice-cream on the side.

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Recovering from a strenuous trek and rain, I tucked into this beauty at the Cuchullin Restaurant in Portree.

There are three parts to this dessert – the dates, the cake, the sauce. You will need to prep the dates before you move on to the cake. The sauce can be made before you start the cake or even while you are waiting for the cake to be cooked. The cake and sauce can be kept at room temperature for a day. Any longer and you need to keep both the cake and the sauce in the refrigerator. Do warm them before serving.

from the corner table, fromthecornertable, food blog, travel tuck-in talk, recipe, how to make, sticky toffee pudding, scotland desserts, scotland food, scottish cakes, toffee delight, Photo: Vaibhav Tanna

Psst… If you’ve got toffee sauce leftover, pour it over some popcorn, give it a shake and whoopee! You’ve got yourself some toffee-flavoured popcorn.

Don’t forget to tell me if you make this lush cake! You can follow (and tag) me on Facebook, Pinterest and Instagram for updates; subscribe to be a part of the mailing list.

IMG_4973 from the corner table, fromthecornertable, food blog, travel tuck-in talk, recipe, how to make, sticky toffee pudding, scotland desserts, scotland food, scottish cakes, toffee delight, Photo: Vaibhav Tanna

photos: Vaibhav Tanna and Rapti Bhaumick

Formerly a journalist-and-copy editor by profession, I love stories – others and my own – irrespective of whether I have an audience.

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