Bake of the Week: Sticky toffee pudding and Caol Ila butterscotch sauce

Recipe by Paul Wedgwood at Wedgwood the Restaurant
Recipe by Paul Wedgwood at Wedgwood the Restaurant

NOW that the nights really have drawn in, the time is right for an indulgent pudding and this sticky toffee pudding with a twist fits the bill.

It has a combination of espresso sponge and butterscotch sauce with Caol Ila whisky. But you still get that creamy toffee taste.

Thanks to Paul Wedgwood, head chef/patron of Wedgwood the Restaurant for today’s Bake.


You’ll need

For the sponge

100g pitted dates, chopped

A pinch of bicarbonate of soda

35g unsalted butter

115g soft dark brown sugar

2 eggs

140g self-raising flour

A pinch of baking powder

½ espresso shot (15ml)

For the sauce

45g unsalted butter

60g demerara sugar

60g soft dark brown sugar

70g golden syrup

200ml double cream

15ml Caol Ila


Preheat the oven to 180C/160C fan/gas mark 4.

For the sponge, place dates in a large bowl, add the pinch of bicarbonate of soda and 120ml boiling water, then set to one side.

Cream together butter and sugar, then add eggs and combine.

Sift flour and baking powder into egg mix, add espresso.

Add dates and water to bowl and mix thoroughly until completely combined.

Pour into cake tin and bake in oven for about 45 minutes.

For the butterscotch sauce, place butter, sugar and golden syrup in a heavy based pan and boil until thick.

Add double cream and then whisky and bring back to the boil. Reduce until preferred thickness.

To serve, slice your pudding into four servings and place in bowls.

Pour over the hot butterscotch sauce and finish with a scoop of vanilla ice cream.