Sticky toffee pudding in a can
Originally uploaded by swee_tmaba.
Store Purchased: British Food Shoppe, Pickering Flea Market, Sat and Sun 9-5, www.pickeringmarkets.com
Price: $4.95 CDN
Ingredients: Sticky toffee sauce, wheat flour, water, sugar, vegetable oil, date puree, sultanas, breadcrumbs, dried skimmed milk, raising agents, salt, egg white, flavouring
Used for: dessert, sugar and fat overloads
Review: STICKY...TOFFEE...PUDDING... What more is there to say? This is the celebrated Heinz sticky toffee pudding in a can that all British ex-pats know and love. I can't say it's as good as the fresh stuff made at the Abbot Pub ($6.95, 1276 Yonge St and 3367 Yonge St, Toronto, ON), but it is pretty damn good. It is also not very expensive. Although I would prefer my pudding to be made with pure butter, instead of vegetable oil, I cannot complain too much for the convenience and price. I shove the whole thing (minus can) into the micro-onde for 2 min, and BEEP BEEP BEEP, it's done! I found this at the British Food Shoppe at the Pickering Flea Market. They sell a variety of British goods, from baked beans to cadbury chocolates and spotted dick in a can. The product prices are almost similiar to buying them straight from the market in London. It'll cost you one and half quid to buy the can there, and I don't even need to hop on a plane to get it. The nutritional information does not read very healthily. If you sit and eat the whole can (believe me, I can!), it's 933 calories! That does not even include the ice cream, custard, or creme fraiche you might put on top of it. There is all sorts of legend about sticky toffee pudding and everyone claims to have "invented" it. There is almost as much pudding controversy as there are chippy wars, but I take no sides and eat everything that my tastebuds can agree with.
Recipe: If you'd rather try your own hand at making sticky toffee pudding and you have the dates in the pantry, here's a very reknowned recipe from Udny Arms Hotel in Scotland. (http://www.udny.co.uk/)
Pudding
1/2 cup butter
2 cups confectioners' sugar
2 eggs
3 cups flour
8 ounces dates (pitted and cut into pieces)
1 teaspoon baking soda
2 cups boiling water
Sauce
1 cup butter
2 3/4 cups brown sugar
1 pint whipping cream
1. For the Pudding:.
2. Cream butter and sugar until white and fluffy.
3. Beat in eggs gradually.
4. Fold in flour.
5. In a separate bowl pour the boiling water over the dates and soda.
6. When water is absorbed add other ingredients and cream mixture.
7. Bake in 9" x 13" cake pan in moderate hot oven (350 F) for 40 minutes.
8. For the Sauce:.
9. Mix all ingredients and bring to a boil.
10. Poke holes in top of cake and pour half of mixture over top, allowing sauce to soak into cake.
11. Brown under grill before serving.
12. Keep remaining sauce hot and spoon onto still warm pieces of cake cut into 3" squares.
13. Top with whipped cream.
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