Sticky Toffee Pudding – a recipe from Ireland

The story about this recipe from Ireland.

There is a story behind this recipe, and here it is.  In December 2014, I was invited to a brunch in the home of my maternal cousin Ruth Beitzel in western Maryland. She told me I could bring five guests with me.  I invited my sisters Rachel and Alice. Alice brought her daughter Christi and I brought my girls, Sarah Beth and Rebekah.  At the end of our brunch, Ruth served this pudding and sauce. We begged her for the recipe!

Chopped dates, real butter, and self-rising flour along with seasonings and spices make this a delicious dessert. And the sauce?  Oh.my.goodness.  Real butter, sugar, and heavy cream stirred together over low heat leaves one with a scrumptious sauce topping.

toffee pudding

Ever the gracious hostess, Ruth gave the recipe to us. She also shared the story of how she got this recipe.

Too good not to share!

A few years back, she traveled in Ireland (the birthplace of her paternal ancestors). She was served this pudding/sauce at a restaurant and, to her delight, was given the recipe.  (She is savvy that way, and I am not at all surprised that she got them to give her the recipe.)

I asked Ruth if I could post the recipe on this blog, and she said, “It’s too good not to share!”

toffee pudding

My cousin Ruth Beitzel, my daughters Sarah Beth and Rebekah, and my niece Christi Orendorf in Ruth’s home

In late January of 2015, the same sisters came to Virginia to help celebrate my 60th birthday (now you know how old I am.) They helped prepare this cake (sticky toffee pudding) and sauce; we served it to some fifty guests that evening.

To our surprise and delight, even the men kept coming back for seconds. One of my girlfriends said, “This is the best thing I have ever put in my mouth.”

Try it. I won’t be surprised if you, too, will think it’s the best (or one of the best things) you’ve put in your mouth.

I am including the original recipe and our conversions.

toffee pudding

 

Sticky Toffee Pudding - a recipe from Ireland
Author: 
Recipe type: Sticky Toffee Pudding - from Ireland
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This is the original recipe as it came to me from my cousin, who got it while visiting in Ireland. I am including the original recipe and our conversions. When you make the sauce, be aware that it will take you 30 minutes. Stir it constantly and add the cream a little bit at a time. It is worth every minute you spend stirring the sauce!
Ingredients
  • 1 cup chopped dates
  • 10 fl oz. water - [1¼ cups wter]
  • 1 tsp. baking powder
  • 2 oz butter - [1/4 cup butter]
  • 8 oz caster sugar - 1 cup sugar (put sugar in blender and blend until fine but not powdered to equal one cup)
  • 2 beaten eggs
  • 8 oz self-rising flour - 1 cup self-rising flour
  • 1 tsp vanilla essence
  • SAUCE ingredients: 3 oz. Butter, 3 oz. Soft Brown Sugar, 20 fl oz. Double Cream
Instructions
  1. Preheat oven to 160˚C (320˚F)
  2. In a saucepan, simmer dates and water until the dates are soft (approx. 5 minutes), then add baking powder
  3. Meanwhile, in a bowl cream together the sugar and butter until soft and nearly white
  4. Add the eggs to the butter mixture slowly
  5. Add the vanilla essence to the butter mixture
  6. Fold the flour into the butter mixture until just combined
  7. Add the date mixture and stir until just combined
  8. Put into a greased baking tray and bake for approx. 35 minutes or until a skewer stuck in the middle comes out clean
  9. SAUCE directions - melt butter, add brown sugar, then add double cream a little at a time, stirring constantly until it thickens*

 

toffee pudding

Simmering the sauce forever and ever!

**Confession:  the day of my birthday party, the sauce didn’t want to thicken. We had never made this before and didn’t know what we were doing. My sister added 1 teaspoon cornstarch (dissolved in a little of the sauce and then added to the rest of the sauce).  It thickened quickly.  We don’t know if it was the cornstarch or the timing!

 

toffee pudding

 

 

 

Homemade Tartar Sauce

tartar sauce

Homemade Tartar Sauce

There’s nobody that likes my homemade tartar sauce better than my husband Dave.  We don’t eat fish as often as we should, and I’m trying to incorporate it into our menus on a more regular basis. When I serve fish, Dave thinks he has to have tartar sauce. He says he’s never been able to figure out why his mom didn’t make tartar sauce.  As a child, having tartar sauce with fish was a real treat, because she hardly ever purchased it.

I like tartar sauce, but I can do without, especially when I am watching caloric or carb intake. But since the man is my favorite in all the world, I spoil him.

Especially when this recipe is so easy, there’s no reason to not have your own homemade tartar sauce on hand. Three ingredients are all I use. Usually, I just dump and mix until it looks and tastes right, but I’ve measured this time so I can tell you how to do it.

tartar sauce

The Way to Make It

  1. Mayonaise – use your favorite brand
  2. Mustard – regular or the honey mustard
  3. Relish – store bought or your own. I use my home canned pickles; I put them into the blender and then drain them. You can add some of the liquid if you’d like.

Mix it together and taste. Then add more of one or another ingredient if you’d like. If you’re a fan of mustard, you might want to add some more. Same on the pickle. Just dump, mix, and add until it tastes right to you!

tartar sauce

Easy Peasy – Mixing and Storing

That’s all there is to it.

Mix up a big batch and store it in your refrigerator. (I keep mine in a reused peanut butter plastic jar. It’s easy to reach for and no guessing what’s inside.  This tartar sauce will keep for months.

Homemade Tartar Sauce
Author: 
Recipe type: Condiments
Cuisine: American
Prep time: 
Total time: 
Serves: 1 cup
 
Three ingredients are all you need to make your own homemade tartar sauce. Season and spice it up however you like it.
Ingredients
  • 1 cup mayonnaise
  • 2 Tablespoons mustard
  • 3 Tablespoons pickle relish
Instructions
  1. Mix mayonnaise and mustard together
  2. Add relish
  3. Stir together
  4. Add other seasonings as desired

tartar sauce

Oven-baked Potato Medley

This oven-baked potato medley is delightful and delectable. Our daughter-in-law Katie fixed them a few weeks ago when she and Jason dropped in for a visit. Jason grilled the steak and she fixed the rest of the meal. Because they live near a Publix store, she was able to pick these up easily. [More information on obtaining these potatoes is below.]

Simple and easy, and oh so delicious!  The potato medley adds a variety of color and flavor to any meal. Rinse the potatoes (they have already been washed). If they’re larger than bite-sized, just cut them into smaller pieces. Toss with olive oil, sea salt, pepper, garlic and onion powder, red pepper flakes and turmeric if you’d like.

Put into the oven and bake at 400 for 15-20 minutes (or more, if you are fixing an entire bag).

 

Potato Medley
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
A delightful different potato combination that's easy to fix, especially since the potatoes are so small and do not need to be peeled.
Ingredients
  • Sunrise Medley OR Celebration Blend potatoes
  • Sea salt to taste
  • Pepper to taste
  • Garlic powder, onion powder, and red pepper flakes to taste
  • Olive oil to coat
Instructions
  1. Rinse potatoes
  2. Sprinkle potatoes with olive oil, then roll to coat
  3. Season with sea salt, pepper, and any the other listed seasonings
  4. Add any other seasonings you'd like
  5. PUt onto tray and bake in oven for 15 minutes, turning as needed

 

potato medley

The potatoes from Publix

potato medley

photo credit: LeeAnne from Publix

potato medley

photo credit: LeeAnne from Publix

The Celebration Blend Potatoes is a product packaged only for Publix stores. If you are fortunate enough to live close to a Publix, you can purchase them there.  If, however, you’re too far away, you can call their store in South Carolina that ships their produce. Here is the information: Publix Aprons Event Planning Team (LeeAnne). Phone: 803.407.5338. Desk Hours, 7 days a week 10:00am-7pm.150 Harbison Blvd.  Columbia SC 29212

The company that produces these potatoes for Publix is Tasteful Selections. You can learn about them here: www.tastefulselections.com. They package a similar product, called Sunrise Medley.  You can find these in Safeway, according to Tim. Their number: 800.678.2789. Ask to speak to Tim.

 

potato medley

Oven Baked Honey Chicken

honey chicken

Honey Chicken is a family favorite.  

This recipe for honey chicken was often the menu choice when our children were younger. When our kids were in elementary and middle school, we hosted their teachers yearly. Honey chicken was often chosen by the child who was honoring his/her teacher that evening with a home-cooked meal.

I grew up with this recipe, and it comes from Cooking with Cherry Glade, a cookbook from a Mennonite church in my home community. You need chicken and seasoned flour; the honey sauce includes honey, lemon juice, and butter.

Planning Ahead Saves Time

I often have a zip-lock bag in my freezer of the flour mixture; it’s easier than mixing it up each time I’m going to make the chicken. I always remove the skin from the chicken.  The recipe calls for a whole chicken, but I have used chicken breasts, thighs, leg quarters, drumsticks, or any combination of chicken.

Sometimes I skip the flour and just put the sauce on the chicken for the entire baking time. It really is better if you dredge the chicken in the flour mixture, but if you’re counting calories, you can skip it. Another way I’ve fixed this is a two-stage process.

I bake it the first 45 minutes. Then I place the honey sauce on top, refrigerate it, and finish baking it the following day. So there you have it. So many choices and ways to do this. No matter what pieces of chicken you choose, this recipe is bound to be a hit for you and your family!

Oven Baked Honey Chicken
Author: 
Recipe type: main chicken dish
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 2-3 lb. chicken, cut up
  • 1 cup flour
  • 2 tsp salt
  • ¼ tsp. pepper
  • 2 tsp. paprika
  • ¼ lb. butter (I use less)
  • Sauce: ¼ cup EACH of melted butter, lemon juice, and honey
Instructions
  1. Mix flour and spices together. Dip chicken into this mixture
  2. Turn oven to 400 and put your baking pan with butter into the oven to melt the butter as the oven heats.
  3. Place pieces of chicken in pan, turning to coat.
  4. Bake uncovered, skin side down for 45 minutes.
  5. Turn chicken.
  6. Mix sauce ingredients together and pour it over the chicken.
  7. Bake 45 minutes longer.

pinterest honey chicken