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Fooderella makes...

New beginnings with a Sticky Toffee Pud

Claudia Keller

I have neglected my food blog in the last few months. Mainly because I was preoccupied with other things, such as a new job.
At an event someone pointed out this neglicence to me and he kickstarted me back into blogging again about my cooking. Well, here we go...
Despite it still being summer I chose a wintery dessert for my first blog revival post: Sticky Toffee Pudding. I used a recipe from the beautiful and elegant Peyton and Byrne cookbook.
The date cake is easy to make. Simply mix 100g chopped dates with 80ml hot water and 1 teaspoon of bicarbonate of soda. Leave to soak for a few minutes and in the meantime beat together 300g sugar and 85g unsalted butter. Add 2 eggs and then the date/water mix. Blend well. Last, add 180g flour and gently fold it in. Pour the dough into a baking tin and bake for 30-40 minutes at 180 C in the preheated oven. It is ready to remove from the oven when you stick in a toothpick and it comes out clean.
Now for the calorific toffee sauce... Put 300g sugar and 50ml water in a sauce pan and cook it over a medium heat. If you want to stick to the recipe you only remove it from the heat when the caramel is almost black and a tick away from burning. That seemed to risky for me and I removed it when it had a nice caramelly medium brown colour. Now mix in 200g double cream and 100g golden syrup. I could not get golden syrup but had a big jar of pear juice concentrate (Birnel) in my cupboard. It has a distinct peary taste but thought (hoped) that would work well in the toffee sauce. Last, you need to add 100g cold butter cut in small cubes. You end up with a glossy tasty looking toffee sauce. As will all puddings, the proof of this one was left in the eating. And to my delight the pear juice concentrate worked perfectly well. The only problem is that this dessert is so rich that I recommend skipping dinner to be able to enjoy your sticky toffee pud!