John Torode is on a two-wheeled culinary adventure around the UK. Keen cyclist John’s first stop in the series is the Lake District, seeing sights in Grasmere and Windermere. He tries world-famous gingerbread in William Wordsworth's hometown, and cooks up his own sticky toffee pudding, which he hopes will rival the original recipe at Sharrow Bay.
600ml boiling water
2tsp bicarbonate of soda
100g salted butter
350g self raising flour
For the toffee sauce:
75g caster sugar
50ml double cream
Pour the boiling water over the dates and leave for five minutes. Add the bicarbonate of soda, stir together and leave to cool.
Cream butter & sugar until light & fluffy, add the eggs slowly
Mix in the flour
Take half the dates and mush them together with a spoon or your hands until they make a thick paste. Add to the batter along with the drained softened dates.
Fold together gently until combined
Pour the batter into greased and sugared dariole moulds in a bain marie for approx 30 mins at 180c or 380°F. Serve with toffee sauce and clotted cream.
For the toffee sauce: dissolve the sugar with 2 tbsp water over a low heat. Bring to the boil; do not stir. When the sugar has turned into a dark, golden caramel, whisk in the butter. Remove from the heat and stir the cream through.
Serve the puddings with the toffee sauce and a dollop of clotted cream