It seems that most of the recipes I've come across are for a baked pudding although I think the original roots of the pudding may be as a steamed suet pudding. I didnt have any suet on hand and I dont eat meat, so I substituted coconut oil, which I felt had similar properties.
I added a little lemon to the recipe, lemon zest in the cake and juice in the sauce, I loved the little zing in there.
I really loved this cake, I think butter would work just as well as coconut oil, and the individual pots steam pretty quickly, I cooked them for 30 mins but I think 20 mins would have been just perfect, since it was on the dry side. Of course the fantastic sauce made up for any dryness!
Here is a recipe from channel 4 in the uk if you want to try a baked recipe.
It was fun getting to use my 'Dairy Book of Home Cookery-new edition for the 90's'!!
Sticky toffee steamed pudding (makes 4 large servings or 6 small ramekins)
4oz dates, chopped and soaked with 1/2 cup hot water and 1/2 tsp baking powder
1 1/2 tsp baking powder
1 oz panko breadcrumbs
zest 1 lemon
3 oz coconut oil (can be replaced with butter or suet)
2 oz milk
Mix the dry ingredients, whisk the egg, combine all the ingredients then spoon into 6 greased ramekins. Steam for 20 minutes. Serve warm.
1 cup brown sugar
juice of 1 small lemon
Heat the sauce until the sugar is fully dissolved and simmer for a couple of minutes. Add the lemon and stir to combine. Serve warm.
The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet.