Excerpt from 'Embellish With Relish Cookbook' -

Mark proposed to me over this pudding at the Miller Howe Hotel in Bowness. Chef patron John Tovey gave me a copy of his recipe, which I still think is the best version, so it’s often copied and rarely bettered, except of course with lashings of our Salted Caramel Sauce and extra sea salt flakes on top which look like little jewels.

Preparation time: 10 minutes Cooking time: 40 minutes
Medium
Serves 4

Sweet Treats Mustard-free Celery-free Alcohol-free

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Ingredients

60g softened butter
85g soft brown sugar
2 lightly beaten eggs
120g self-raising flour
1 teaspoon bicarbonate of soda
1 freshly made espresso
120g stoned and chopped dates
~ TO SERVE ~
Jar of Hawkshead Relish Salted Caramel Sauce Buy
Halen Môn sea salt flakes
Vanilla ice cream

Method

Heat the oven to 180°c and line an 18cm loose-bottomed cake tin with greaseproof paper.
Cream together the butter and sugar then gradually add the eggs until combined. Fold in the flour and bicarbonate of soda.
Pour the coffee over the dates, stir together then add to the cake mixture. It should be quite runny; if not add a little warm water.
Pour into a tin, place that on a baking sheet and bake for 30 to 40 minutes until springy to the touch.
~ TO SERVE ~
Warm the contents of a jar of salted caramel sauce. To do this, either remove the lid and pop in a microwave for 20 seconds, stir, then heat for another 20 seconds until warm and runny, or empty the contents into a pan and place on a low heat to gently warm through, but do not allow to boil. Sprinkle each slice of sticky toffee pudding with a few large flakes of Halen Mon sea salt, add a scoop of good vanilla ice cream and drizzle with the warm Salted Caramel Sauce.

Method Ingredients