Anyone who lives or has lived in Leeds, will know that Arts Cafe’s sticky toffee pudding is the stuff of legends!
A staple on their dessert menu, it’s the perfect way to end any meal.
A gooey sweet pudding that’s utterly delicious, especially when served with popcorn ice cream, as they do! Yes you heard right – popcorn ice cream!!! And yes it tastes as good as it sounds!
I had the pleasure of dining at Arts Cafe a few weeks ago for a lunch date with my eldest son, Oliver and he was my perfect date.
Founded over 21 years ago, the restaurant is renowned for its relaxed and bohemian atmosphere. How stylish is the decor?! An Instagrammer’s dream! I need those tiles below in my life!
The meal was utterly delicious (and nutritious) too!
Oliver had fish and chips (more like whale and chips – his kids portion was huge!) and I tucked into an incredibly fresh and flavoursome seabass with sauteéd potatoes, heirloom tomatoes and mozzarella.
Leaving just enough room for the toffee pudding – of course 😉
You can watch my vlog on my lunch at Arts Cafe and my day out in Leeds below:
Now onto the pudding. It was so divinely scrumptious, I knew I wanted to share the recipe with my readers as soon as I tasted it so thanks to Executive Chef, Jamie Clinton, who very kindly shared it below.
The perfect winter warmer! Yum!
And, as it’s #TastyTuesdays don’t forget to link up your own recipes, restaurant reviews and food-related posts!
Arts Cafe’s Sticky Toffee Pudding and Caramel Sauce (serves 6-8)
For the sponge pudding
350g chopped, pitted dates
1/2 tsp bi-carbonate of soda
350g soft dark brown sugar
200g unsalted butter, diced
Seeds from 1 vanilla pods
4 eggs, whisked
400g plain flour
For the sauce
175g light soft brown sugar
300ml double cream
½ tsp salt
Start by putting the dates and the bi-carbonate of soda into a deep heat proof bowl and cover with boiling water straight from the kettle. Cover with cling film over the top of the bowl and set aside to soak.
In a food mixer, beat the sugar, butter & vanilla seeds until they’re light & fluffy. Then slowly mix in the flour & eggs gradually until they fully incorporated into the mixture.
By now the hot water and bicarb should have broken down the dates, give this mixture a quick whisk and then gently fold it into the cake batter, being careful not to knock the air out of it.
Once you have a thick, smooth batter-like mixture, pour it into a large greaseproof lined baking tray and cover in tin foil. Bake at 160c for around 40 minutes. When the cake is cooked use a cocktail stick to make sure the centre is also cooked through.
While the sponge is in the oven make your salted caramel sauce, Add the sugar, cream, butter and salt to a saucepan and stir regularly over a low heat until the sugar has dissolved.
Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy.
While the cake is still warm & in the baking tray pour over some toffee sauce. Let the sauce soak into the pudding while it cools. Once cooled turn out the pudding and then portion and reheat in the microwave with some of the left over toffee sauce.
Serve with ice cream (I like popcorn but vanilla also works great) and fresh strawberry to garnish.
It’s now time to share the foodie love.
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