Mein Schottland 

Er mag zwar nicht typisch schottisch sein, aber auf jeden Fall typisch britisch! Und für mich war es der Genuß bei gutem Essen in Schottland: der Sticky Toffee Pudding zum Nachtisch! - Oh, wie ich ihn vermisse:

Sticky Toffee Pudding

Recipe by Francis Coulson, Sharrow Bay Hotel, Ullswater, Cumbria; handed over to me by Rena and Donald Hay from Aberdeen
Serves 6-8 people


6 oz dates, stoned and chopped
1 level teaspoon bicarbonate of soda
2 oz butter
6 oz caster sugar
2 eggs
6 oz self-raising flour

1/2 teaspoon vanilla essence


7 oz soft brown sugar
6 tablespoons double cream
4 1/2 oz butter
1/2 teaspoon vanilla essence


To make the pudding: first grease a 7 inch square loose‑bottomed cake tin thoroughly. Pour 1/2 pint of water over the dates and bring to the boil, then remove the pan from the heat. Add the bicarbonate of soda and leave to stand. Cream the butter and the sugar, add the eggs a little at a time and beat well. Carefully fully fold in the flour, then stir in the dates with their liquid and the 1/2 teaspoon of vanilla essence. Pour into the prepared cake tin and bake in the centre of a preheated oven at gas mark 4 (180 °C / 350 F) for 30-40 minutes. It can be frozen at this stage.  

To make the sauce: mix the sugar, cream, butter and vanilla essence together in a pan. Bring to the boil, then simmer for 3 minutes. Pour a little of the sauce over the cooked pudding, then put it back into the oven for a few minutes to allow the sauce to soak in and bubble to a golden brown colour.

To serve: cut the pudding into squares and serve the extra sauce separately.

Note: 1 oz = 28 gr

©: – Bernd Rothmann, Version 1, letzte Änderung am 26.9.2005