[Sca-Cooks] OOP: Sticky-Toffee Pudding
johnna at sitka.engin.umich.edu
Wed Jul 25 20:17:39 PDT 2007
You obviously missed Devra's post from last April
where she described our trip to the Leeds Symposium and Ivan Day's
as a culinary adventure to eat various versions of sticky toffee pudding.
She wrote on 4/23/2006
"I just got back from a 3 week trip to England, where I spent some
serious time testing various versions of sticky toffee pudding (grin). I tried 4
at different restaurants, all good, all different. One was a very dark rich
brown, one a light golden, one obviously had dates, while the others did not...
Does anyone have a favorite recipe they'd be willing to share for my testing?
I spent a lot of time tracking down recipes upon our return and
e-mailing them to Alys, Devra, and Guillane.
One of the best I found was at
I even ran across that Heinz apparently sells it canned also.
It's even microwaveable.
Somehow the idea of canned Heinz sticky toffee pudding is really OP.
Then of course we got started on seeking out the ice cream when it was
released last summer. That was another mad hunt.
Daniel Myers wrote:
> After watching some show on Food Network about a Haagen-Dazs flavor
> competition, and then buying several pints of the winning flavor,
> "Sticky-Toffee Pudding" (just to try it out, honest ... I mean, you
> really don't know all the subtle nuances of an ice cream until you've
> eaten 12 gallons or so), I dug around the net to find a recipe for
> the original English dessert of the same name.
> So I made some tonight.
> [Homer] MmmMMMmmm ... sticky-toffee. [/Homer]
> I hope I'm out of the sugar coma by work time tomorrow.
> The only thing I can't figure out is how the English managed to keep
> this a secret so long. This stuff should have been the menu of every
> Dennys/Perkins/Big Boy/etc... since they first opened their doors.
> Ok, enough of that. Here's the recipe I used:snipped
> - Doc
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