Medlar Sticky Toffee Pudding is a traditional British recipe for classic sticky toffee pudding where bletted medlar pulp is substituted for the more usual dates. The full recipe is presented here and I hope you enjoy this classic British version of: Medlar Sticky Toffee Pudding.
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Ingredients:
For the sauce:
125g unsalted butter
70g golden caster sugar
50g dark muscovado sugar
150ml double cream
For the cake:
200g medlar pulp (simmer bletted medlars with a little water and sieve out the skins/seeds)
60g unsalted butter, softened
85g golden caster sugar
70g dark muscovado sugar
2 eggs
1 tsp bicarbonate of soda
180g plain flour
1 tsp baking powder
1 tsp ground cloves (or allspsice)
1/2 tsp salt
85g walnuts, crushed
Method:
Preheat your oven to 180°C.
Lightly butter a baking dish approximately 24cm x 20°Cm [10x8 in].
Put the sauce ingredients in a pan, and heat gently until the butter melts. Turn the heat up and boil for 5 minutes, stirring frequently, until the sauce coats the back of a spoon. Pour a little over half of the sauce into the dish, allow to cool and refrigerate to firm up the sauce.
Beat the butter and sugars together, then add in the eggs, one and a time and beat until combined. Stir in the flour, baking powder, bicarbonate of soda, cloves and salt until incorporated. Thoroughly stir in the medlar pulp and the walnuts.
Spoon the mixture into the dish, over the toffee sauce. Bake for 30 minutes.
Turn the grill on to a moderate heat. Make holes in the cake with a knife – just large enough to allow the sauce to soak in to the sponge – and pour over the remaining sauce. Grill for just long enough to crisp the top a little. Serve with a great deal of double cream or vanilla ice cream.
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