This tantalising indulgent Sticky Toffee Pudding is brought to you by the award-winning chefs of the Sharrow Bay hotel on Lake Ulsswater, where the recipe was originally conceived.
One of history''''s best kept secrets, it can now be enjoyed in the comfort of your own home.
Please note that to complete this dish you need 284ml(1/2 pint) of fresh double cream and that the pudding is ambient with a four month shelf life.
Serves 4
Ingredients
Pudding: Chopped dates, wheat flour, water, soft dark sugar, free range eggs, unsalted butter, invert sugar, raising agent - bicarbonate of soda, vanilla, preservative - potassium sorbate.
Sauce base: black treacle, soft dark sugar, caster sugar.
Allergens
Egg, cows'''' milk, soya, wheat. May contain: nuts, mustard.
