One of our latest winter menu desserts combines a thick slice of sticky toffee pudding drenched in browned butter caramel with a big scoop of Honey Vanilla ice cream – have you met Toffeemate yet? No? Let us introduce you.
What exactly is sticky toffee pudding?
When the word pudding gets tossed around, most people conjure up an image of custard or some other wet, jello-y substance served in a bowl:
Aside from the fact that both are served as desserts and have the word ‘pudding’ in their names, there’s little else that these two have in common. One major difference is the texture: if you try Toffeemate, you’ll notice that it’s more like a moist spongecake. Another key difference is the incorporation of date puree in sticky toffee pudding – yes, dates as in the dried fruit that your mom has suggested for when you’re in need of a little more fibre.
Who came up with this ‘pudding’ anyway?
The provenance of sticky toffee pudding is a little murky, but we were happy to find out that there may be a Canadian connection. 🍁
By most accounts this cake was popularized by Sharrow Bay, a country house hotel in the Lake District in northern England. While Sharrow Bay claims to be the originator of the sticky toffee pudding, there are some who say otherwise. The alternate origin story involves two Canadian air force officers during World War II, who gave the recipe for this delectable treat to a hotel manager named Patricia Martin when they were staying in northern England. Years later, Patricia passed this recipe on to two people working at Sharrow Bay and the rest, as they say, is history.
The proof is in the pudding 🔍
Whether we Canadians truly had a hand in creating this dessert is neither here nor there. The important thing is that someone did, and now we can all reap the delicious benefits. We’ll be serving up Toffeemate until the end of February, so give it a try before its retirement!