LETi's November recipe is a winter warmer. A firm favourite in pudding rankings. This Sticky Toffee Pudding recipe is brought to you by The Four Seasons Hotel St Fillans chef team. The Four Seasons Hotel restaurant lies at the east end of Loch Earn offering stunning views of the water and towering mountains from various lounges, dining rooms and a small conference or private party room.
Try this popular recipe at home or visit the hotel during winter weekends to sample the creative version shown in the photograph below. An excellent stop for lunch and dinner, afternnoon or cream teas. In spring and summer months you can enjoy the seasonal sculpture STILL by renowned Scottish installation artist Rob Mulholland. The mirrored figure stands in the loch from spring to autumn and is becoming well known, thanks to thousands of pictures that have been shared on socail media. The Four Seasons is full of surprises - e.g. the hotel offers a pet concierge service and can host canine weddings.
"A" List Holywood stars have been spotted there on occasion and its 1960's hospitality team once waited on "The Beatles". When visiting, ask which rooms John, Paul, Ringo and John slept in and which pair from the fab four hired a boat to mess about on Loch Earn.
STICKY TOFFEE PUDDING
by The Four Seasons Hotel, St Fillans on Loch Earn
STICKY TOFFEE PUDDING (serves approx 6)
- 175g dates
- 1 teaspoon bicarbonate of soda
- 300ml boiling water
- 50g unsalted butter (softened)
- 80g golden caster sugar
- 80g dark brown sugar
- 2 eggs (beaten)
- 175g plain flour
- 1 teaspoon baking powder
- 115g unsalted butter
- 75g golden caster sugar
- 40g dark brown sugar
- 140ml double cream
Soak the dates in the boiling water with the bicarbonate of soda (until they swell up).
Mix both sugars with the butter. Drain off the dates (keep the excess liquid). Add the eggs to the sugar and butter mix. Add in the flour and dates (chopped). Using the remaining liquid from the dates, pour in until the mixture is smooth. Add the mixture to the moulds. Place in a pre- heated oven (180 degrees) for 25 minutes (check using a probe, if still moist cook on for a further 10 minutes).
Mix butter and both sugars in a saucepan over a low heat until the sugar is dissolved. Pour in the double cream. Reduce until thicker consistency (if not sure test on the back of a spoon).
Take puddings out of oven, leave for a couple of minutes to settle, remove from mould. Drizzle sauce over the pudding.