When I was a kid and my parents suggested we went out for a family meal, I only ever wanted to go to one place: Beekie’s Nuek. A traditional Scottish pub in the Aberdeenshire village of Newmachar with a fairly generic pub-grub menu, it was (and, by the looks of things, still is) an unassuming, cosy venue for a plate of macaroni cheese or a battered haddock on a Sunday evening after having spent the afternoon being dragged around a castle or a wood or (the worst) a whiskey whisky distillery.
But why Beekie’s Nuek over other local pub restaurants such as Fintray’s The Northern Lights or Kirkton of Skene’s Red Star? They too served the chunky chips and chicken goujons that my 9 year old palate craved. Why? Why? I’ll tell you why and in just three short words:
Sticky. Toffee. Pudding.
Sticky toffee pudding. Beekie’s Neuk’s sticky toffee pudding was to die for. The sponge was so moist and the sauce was so buttery, so sweet, so rich, so mmmmwwwwaahhhhhhmmmyumyum. Really, it was that good.
Though I’ve never quite found a sticky toffee pudding that quite lives up to my memory of the one served in Beekie’s Neuk, it is still the dessert that makes me break my standard starter- and-main-only pattern in restaurants. Despite not having much of a sweet tooth, I just can’t resist sticky toffee pudding.
For years I deliberately avoided trying to make the dish at home for fear that I would embark on a sticky toffee pudding orgy and emerge months later 20 kilos heavier and toothless. Then this weekend I caved and I made my first ever sticky toffee pudding for guests. Horrified to tell you, it was really very, very good indeed.
So, see you some time in August when I’ll be wearing larger clothes and refusing to smile.
Sticky Toffee Pudding
(makes 8 )
For the sponges (sponges can be made in advance and just heated up in the microwave last minute)
150g pitted dates, roughly chopped and soaked in boiling water
75g unsalted butter
100g muscavado sugar
1 tspn vanilla extract
175g self raising flour
1 tspn mixed spice
½ tspn bicarbonate of soda
For the Sauce
400g brown sugar
250ml double cream
- Soak the dates in boiling water for 10 mins. Drain then blend in a food processor.
- Beat the butter and muscavado sugar together until creamed. Gradually add the eggs then stir in the date puree and vanilla extract.
- Sift the flour, bicarbonate of soda and mixed spice into the wet ingredients and fold until combined.
- Spoon mixture into eight greased and dusted muffin tray moulds.
- Bake in a 180 oC oven for 20 minutes.
- If you intend on serving these right away, make the sauce now. Add the butter, sugar and cream to a pan and heat very gently, stirring occasionally. (I made the sponges in advance and just heated them up in the microwave)
- When the sponges are baked/heated through, tip them onto serving plates and serve drenched in the sticky toffee sauce.
- Serve as is or with a scoop of vanilla ice-cream.
Discovered your blog today and absolutely love it.
My favorite dessert hands down! I made a gluten free version for Burns Night this year and it was really good!
This looks lovely – who can resist sticky toffee pudding?
I LOVE Sticky Toffee Pudding! I’ve never tried making it though, bookmarking this for when I do try it! Great recipe 😉
Oh wow! I want that now. Sticky toffee pudding and custard is the best dessert!
It’s so nice of you to sacrifice yourself for us! 🙂
The recipe sounds wonderful and the picture is beautiful! Will have to try and “translate” the ingredients for American cooking.
going to bookmark this for the rainy season!
Oh , I can quite see the appeal ! And all those dates must make it super healthy …. well , nutritious , then .
If I could , I’d make it like a shot !
Ooh that does look delicious!
Yum ,, Yummmm ,,, Yuummmyy! I became addicted to this when I was living in Edinburgh ….. and my pants some how shrunk … thank goodness for stretchy pants (trousers) 🙂
Love the photographs. This is one of my favourite desserts ever and yours looks fantastic.
Oooh Wendy, you have kindled up memories of boarding school delicious steamed puddings….I think I will be serving this dessert this evening. Thank you – it looks absolutely mouth-watering!
Wow that looks so good – I love sticky toffee pudding – have tried one with vegies (carrot and parsnip I think – is on my blog and also on fuss free flavours where I saw it) through it that was rather good and a bit healthier but not quite the richness of the traditional one. Nice to see you enjoying your baking – a tablespoon of nostalgia always helps 🙂
that looks freaking awesome! all sticky and sweet and gooey. treats like this weren’t part of my childhood, but I’m glad I’ve discovered them, although somewhat later than most.
That looks amazing! I sometimes resist making something for fear that I will emerge in a different state, but it looks like it would all be worth it for that sticky toffee pudding!
Oh my gosh…this looks amazing!
My husband and I will be coming from the U.S. to Scotland in June and it now appears that we will be swinging by Beekie’s Neuk whilst driving from Inverness to Aberdeen. I’d love to try this at home…but are not sure about a couple of the ingredients…muscavado sugar? Mixed spice? Can anyone translate these for me?
Yay, another Scottish food blogger! And what a beautiful blog 🙂 I’m from Aberdeen and your photos of Scotland remind me of home (I live in England). Will definitely be back, especially to make that gorgeous looking Sticky Toffee Pudding!
Wendy – have you tried Cartmels from the lake district? They are pretty darned good, and they deliver via the interwebby, so I suggest a tasting ;o)
I promise to try the recipe out though, once I have shed a few winter pounds!
Now they are just out of the oven, fragrant kitchen wafting with date and spice – tonight is the night for the Sticky Date Pudding. Rain coming, comfort food and a good book on my Kindle. Bliss! 😉
Oh no – forgot the bicarbonate of soda – so will be even better second time round! Compliments from DH on tonight’s pud though….:)
A restaurant over here in Rhode Island used to have this on their dessert menu. It was the only non-chocolate dessert I ever craved. Inexplicably they took it off the menu. Thank you for this recipe – and my husband thanks you as well!