The third theory claims that the sticky toffee pudding was invented in by the landlady of the Gait Inn in Millington, Yorkshire. The concept of soaking a cake in a syrup or a liquid in not new, and there are several examples of such cakes around the globe.
The malva pudding is a South African cake that is very similar to the sticky toffee pudding in its execution. However, it contains apricot jam instead of dates. It also has a spongy caramelized texture, and is served with a creamy sauce poured over it while it is still hot. The popular Central American tres leches cake is also a sponge cake.
This time, the cake is soaked in three kinds of milk, namely evaporated milk, sweetened condensed milk, and heavy cream. The dessert known as basbousa or harisah aricha in Egypt and many Middle-Eastern and North African countries, is a semolina cake that is soaked in a sugar syrup, often traditionally perfumed with orange blossom or rose water. The baba au rhum rum baba is a small cake that is soaked in a syrup prepared with hard liquor usually rum.
It can be filled with whipped cream or pastry cream. This classic French pastry was created in the early 18th century. Tiramisu is another classic soaked cake. This deliciously decadent Italian dessert is prepared with ladyfingers that are soaked in coffee, and layered with a mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa.
Rum cake is a holiday season dessert that is popular all over the Caribbean. Dried fruits are traditionally soaked in rum for months and then added to the dough. Most Middle Eastern and North African pastries are traditionally soaked in a sugar syrup, often flavored with citrus, orange blossom water or rose water. Some of the most popular pastries using this technique include baklava , thiples , debla , yoyo , samsa , makroud or griouech to name a few.
This sticky toffee pudding was a monster hit at home. There are various stories about how Francis came upon the recipe for the sticky date pudding.
One version suggests that Brian Sack had seen Canadian pilots using maple syrup during his time in the RAF, and this inspired the syrupy sauce. Another story is that Coulson acquired the recipe from a Mrs Patricia Martin of The Old Rectory in Claughton, Lancashire and that she, in turn, had obtained the recipe from a Canadian friend.
However, since it first appeared on the menu there in their claim is clearly bogus. A more serious challenge comes from Yorkshire, with the assertion that sticky toffee pudding was invented in by the landlady of the Gait Inn in Millington. However, researchers have failed to confirm the authenticity of this claim.
Chefs and food writers such as Simon Hopkinson, Gary Rhodes and Jane Grigson have reverse-engineered the dish and my version takes its cues from them. The sponge is light and rippled with squidgy chopped dates — a delicate foil to the rich toffee sauce. Click here for my recipe.
Gary Rhodes' bread and butter pudding. However, it is a relatively recent addition to the local recipe book, having been introduced by the Sharrow Bay Hotel on Ullswater in the early s.
Ullswater, one of Cumbria's most beautiful lakes, couldn't have been a more perfect place to start a love affair with the pudding, I thought.
Seen on the map, and with a dollop of imagination, the water body looks like an upside-down dessert spoon. I read Baxter's claim while visiting The Beacon Museum in the Cumbrian port town of Whitehaven on the Irish Sea, my first stop on a pudding detective hunt across the county. Vestiges of the town's maritime history were on display, and from a gallery overlooking the quaysides, I could see where coffee, rum, dates and sugar were once imported from plantations in the Caribbean.
During the 17th and 18th Centuries, warehouses sprang up along the docks and such was the quantity of sugar coming into the harbour that one of the quays still bears the name "Sugar Tongue". Hard to believe really, but the roots of Cumbria's sweet tooth was born here. Long gone are the days when customs and excise boats patrolled the coast with the aim of preventing and catching smugglers.
While crucial trade links existed between Whitehaven and the Americas, and plenty of goods were legally imported into the port, passing collier ships acquired bootlegged goods and smuggling flourished between the north of England, Scotland, Ireland and the Isle of Man.
It seemed more than coincidence that the two most characteristic ingredients of sticky toffee pudding — sugar and dates — once flowed freely into Cumbria.
Perhaps, subconsciously, this set the scene and planted the seed for what followed. Exploring further afield — and leapfrogging back through the centuries — the next stop on my journey took me to Ullswater, one hour inland and deep into the heart of the Lake District National Park.
Here, it soon became clear that the crux of the pudding's story has faded over time. Today, the Sharrow Bay Hotel, one of the first country house hotels in Britain, is a victim of the Covid pandemic, with the parent company placed in liquidation and visitors mourning the loss. Local lore claims the sticky toffee recipe was created here and held in the hotel's vaults, with staff having to sign an agreement to safeguard the pudding's secret.
All of this, understandably, is hard to prove today. Former co-owner and the pudding's original champion, Francis Coulson, who first named it "icky sticky toffee pudding", passed away in If the backstory is legitimate, then you should also know that there is an immediate counterclaim.
Canada maintains a stake in this creation myth, and it is a contention given weight by accounts of the hotel's co-owner and Coulson's partner Brian Sack from his time in the Royal Air Force during World War Two.
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