Udny Arms Sticky Toffee Pudding

"I've been told by a number of Scottish friends that the Udny Arms (in Aberdeenshire, Scotland) has THE best sticky toffee pudding. Thankfully they've made it available on the web! I've had a number of sticky toffee puddings since living in Scotland, but this one is by far the best. It is also very easy to make! (Recipe info from: Recipe collected by Bernie Jurasek from the Udny Arms Hotel in Scotland and shared with Pat Busst circa 1986. Typed by Jack Busst, Calgary, Alberta. 94/02/27 Jack Busst c/o THE MESSHALL, 1:134/73)"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by MaryPainter photo by MaryPainter
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
45mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • For the Pudding:

  • Cream butter and sugar until white and fluffy.
  • Beat in eggs gradually.
  • Fold in flour.
  • In a separate bowl pour the boiling water over the dates and soda.
  • When water is absorbed add other ingredients and cream mixture.
  • Bake in 9" x 13" cake pan in moderate hot oven (350 F) for 40 minutes.
  • For the Sauce:

  • Mix all ingredients and bring to a boil.
  • Poke holes in top of cake and pour half of mixture over top, allowing sauce to soak into cake.
  • Brown under grill before serving.
  • Keep remaining sauce hot and spoon onto still warm pieces of cake cut into 3" squares.
  • Top with whipped cream.

Questions & Replies

  1. Is the pint of cream part of the sauce ingredients & then other cream is used for topping or is the sauce simply the butter & brown sugar & the cream whipped for topping, please?
     
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Reviews

  1. This is THE STP recipe I use alot. Makes a great dessert, is easy to make and is good enough to serve to company. The only change I made was microwaving the dates and water until they reach a 'jam' consistency then allowing them to cool a little before adding them to the batter mixture. It can be made ahead of time, along with the sauce and will quite happily wait while dinner is being enjoyed. The ONLY reason it would be of a dry consistency is over cooking the 'cake'. Try checking after 30 minutes.
     
  2. Fabulous! I am from Scotland and now live in the US and this is a taste of home!
     
  3. Awesome!! Mine was also done after 30 minutes and it was very moist. I first had this dessert in Ireland and fell in love with it. I always thought it was hard to make but this couldn't have been easier and I had most everything on hand.
     
  4. This cake is AMAZING. The sauce with the flavor from the dates in the cake just pairs so nicely together. It's moist and so decadent.
     
  5. Delicious. I've made this twice and both times it was very good. The second time around I added a bit of salt to the sauce, as my grandma always insisted that sweet things need a bit of salt to round out their flavor. I baked the cake for 30 minutes after reading the other reviews and it was perfectly done and very moist. My children really loved this as well. Thanks so much for sharing it!
     
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RECIPE SUBMITTED BY

I'm a PhD student in literature at the University of Edinburgh, married to Bryce (who is a candidate for the ministry in the Presbyterian Church of America); we're sojourning in the UK for a few years and hope to move back to the west coast of the US.
 
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