It’s wonderful to share Shally Tucker’s recipe for Sticky Toffee Pudding on the blog from the book The Social Kitchen compiled by her daughter in her memory.
Shally’s daughter Dani grew up in a Jewish South African inspired ‘madhouse’ in London where her parents Shally & Lawrence entertained family and friends constantly. The number of guests would range anywhere from 2 to a casual 50.
Their friends would turn up at all hours of the day with the understanding that there was always something to eat and there always was.
From cakes, salads and roast dinners, one thing was always certain no one would leave hungry.
Despite Shally suffering from several illnesses, she was always busy making and creating something. But, she never did anything alone.
If friends intended to come visit for a quick cup of tea; they would inevitably stay all day to help roll out the dough or chop the vegetables.
Shally had an incredible ability to include, create, empathize and listen. Her kitchen table bears the tears and joys of all of their friends and family.
This cookbook honors her energy, effervescence and joie de vivre.
It is designed to encapsulate a mother’s philosophy: to encourage people to cook, to enjoy life, to give back, to entertain, to create, and to have fun. It’s her book of wisdom, humour and quirky ideologies.
It is the perfect tribute to a flawless wife, mother and daughter.
The book features recipes, stories and even some of her crafty ideas. All of which built the foundations of the ‘Social Kitchen’, which the Tuckers grew up in, and love!!!
All proceeds from the sale of this book go to Dermatrust (The Dermatitis and Allied Diseases Research Trust).
Dermatrust is a registered charity, which aims to improve the treatment and care of skin diseases through supporting the advancement of research and treatment of benign and malignant diseases of the skin. www.thesocialkitchen.org
Buy the book HERE.
Now for the Sticky Toffee Pudding recipe:
- 225g Medjool dates, stoned and roughly chopped
- 1 tsp bicarbonate of soda 100g butter, plus extra for greasing
- 200g caster sugar
- 2 eggs
- 2 tbsp golden syrup 275g plain flour
- 1 tsp baking powder
- 175g soft light brown sugar
- 60ml brandy
- 30g butter
- 1 tsp vanilla extract
This is such a great pudding. We like it cold, but when it’s hot it goes to another level.
Put the dates in a bowl with the bicarbonate, cover them with 300ml just-boiled water, then leave to soak for about 10 minutes. Preheat the oven to 210°C/Fan 190°C/Gas 6–7.
Cream the butter and sugar thoroughly until really light and fluffy, using a hand-held whisk or a food mixer. Beat in the eggs, one at a time, followed by the golden syrup and the date mixture. Sift the flour and baking powder into the mixture and fold them in gently.
Grease a 2-litre ovenproof dish. Pour the batter into the dish and bake in the oven for 30–40 minutes or until a skewer inserted into the centre comes out clean.
While the pudding is in the oven, make the brandy sauce. Put the sugar, brandy, butter and vanilla in a saucepan and add 200ml water. Bring to the boil, stirring continuously, then let it all bubble for 5 minutes.
When the pudding is ready, pierce lots of holes in the top with a skewer. Pour the sweet sauce over the top and then serve at once.
It’s #TastyTuesdays so don’t forget to link up your recipes!