Winter Vibes

Updated: Dec 10, 2020

It is colder and crisper outside today, all the leaves have gone or they are literally clinging on for their dear lives and it definitely feels like wintertime. Whilst I was riding this morning I was thinking what was my favourite part of these short winter days were, I think the coziness of a fire is up there for me, usually with all the dogs upside down taking all the best spots dreaming of what they've chased in their day. But one of the things that sprung to mind was Sticky Toffee Pudding...


We are lucky enough to have the best veg Shop in Corbridge called J A Stobo Greengrocer- he gets anything you want and the fruit and veg are of the highest yummiest standards! On display yesterday were Medjool Dates! My favourite - these are best eaten between November and January and make the best Sticky Toffee Pud!


Seeing as I am still over-excited about my website and clearly delirious still, I have decided to share with you what I think is the best recipe...you lucky ducks!

Clara x


Sticky Toffee Pud



225g whole Medjool dates

175ml boiling water



1 - 1/2 tsp vanilla extract

175g SR Flour

1 tsp bicarbonate of soda

2 eggs

85g softened butter

140g demerara sugar

2 tables black treacle

100ml milk


Oven 180C - baking oven for an aga

  1. Stone and chop the dates and pour over 175ml of boiling water. Leave to soak for 20 mins and mash up a bit with a fork, stir in vanilla extract.

  2. Butter and flout either 6 dariole moulds, 6 ramekins or a smallish ovenproof dish.

  3. Mix together 175g SR flour and a teaspoon of Bicarbonate of Soda.

  4. With an electric whisk beat the butter with 140g demerara sugar and add the eggs one at a time - beat well to combine.

  5. Beat in the back treacle and fold in the flour and bicarbonate of soda. Stir in the dates and make sure everything is combined. Either distribute evenly between molds/ramekins or put in an oven proof dish. Cook for 18 -25 mins - they need to be just firm to such and risen.


Toffee Sauce

Gently heat all of the below in a non-stick pan. Gently Stir throughout.


500ml double cream

175g demerara sugar

175g butter

1 tbls golden syrup

1 tbls black treacle



Enjoy!