On our Tea Tour last year, this typically English Dessert was a favorite. Here is the recipe from our "gourmet cook" English cousin, Rachel.

First make toffee sauce: Put all sauce ingredients into a saucepan and heat very gently, stirring frequently, until sugar has melted and all crystals dissolved. Pour enough sauce into a well-buttered 2 pint casserole dish (or bundt pan) to cover the bottom (not too much).

Now make pudding: Put chopped dates in a bowl and pour 6 fl oz boiling water over them. Add vanilla, coffee and soda and set aside. In a large bowl, cream butter and sugar together with an electric mixer until pale and fluffy. Gradually add eggs, beating well after each addition. After that, carefully fold in sifted flour using a metal spoon and then fold in date mixture (including liquid) and nuts.[mix looks very sloppy at this stage] Pour mixture into the casserole dish, over the sauce. Bake in a preheated oven (360° F) for about 50 minutes, until firm to touch (a skewer should come out clean). Cool for 5 minutes and heat up the remaining toffee sauce. Run a knife around the pudding and turn out onto a large plate and pour over the warm sauce. Quite easy and delicious! Thanks, Rachel!

In honor of one of our tea tour participants, Karen, we now carry a matching tea!

Sticky Toffee Pudding Tea - a blend of ceylon and china tea flavored with a powerful carmel flavor. Named after the popular and sumptuous dessert!