It feels as if summer may finally be over. We have been lucky to have such a long and warm summer, but now that the nights are drawing in, and the days are growing colder, it is time to admit that light summer salads and ice cream for dessert may not be quite as fulfilling as the old school favourites including steak and chips and warm puddings. I have created a delicious sticky toffee pudding (available on The Clubhouse menu) which is sure to serve as the perfect dessert to warm the cockles and indulge the taste buds this Autumn. Give this tempting recipe a go at home, and don’t forget to tweet @RockliffeHall any photos you take of your own version of my recipe.
For those of you who would rather sit back and relax in the warmth of The Clubhouse, make sure you pop in for lunch or an evening meal from our Grill menu and let our chefs do the hard work for you.
Sticky Toffee Pudding with Butterscotch sauce
Makes 1 large baking tray
• 125g margarine
• 375g caster sugar
• 4 eggs
• 400g self-raising flour
• 600ml water
• 375g chopped dates
• 2tsp bicarbonate of soda
Add dates water and bicarbonate of soda to a sauce pan, simmer for about 4 minutes until it looks ‘sloppy’. Cream the margarine and caster sugar until light and fluffy, then add the eggs gradually. Then add self-raising flour to the eggs and margarine when fully mixed in then add the date mixture, pour into a buttered baking tray 1 ½ inch deep and bake at 160 degrees Celsius until dark firm and fluffy
• 570ml double cream
• 25g sugar
• 50g black treacle
Place all of the above ingredients into a sauce pan bring to boil and simmer for around 10 minutes.
Pour butterscotch sauce over a portion of sticky toffee pudding in a microwaveable container and microwave until hot; a perfect addition would be to serve it with a large scoop of vanilla ice cream.
I hope you enjoy making this delicious Autumn treat!
To find out more about dining in The Clubhouse, or to make a reservation, please call 01325 729999 or make an online enquiry.