When I was a kid and my parents suggested we went out for a family meal, I only ever wanted to go to one place: Beekie’s Nuek. A traditional Scottish pub in the Aberdeenshire village of Newmachar with a fairly generic pub-grub menu, it was (and, by the looks of things, still is) an unassuming, cosy venue for a plate of macaroni cheese or a battered haddock on a Sunday evening after having spent the afternoon being dragged around a castle or a wood or (the worst) a whiskey whisky distillery.
But why Beekie’s Nuek over other local pub restaurants such as Fintray’s The Northern Lights or Kirkton of Skene’s Red Star? They too served the chunky chips and chicken goujons that my 9 year old palate craved. Why? Why? I’ll tell you why and in just three short words:
Sticky. Toffee. Pudding.
Sticky toffee pudding. Beekie’s Neuk’s sticky toffee pudding was to die for. The sponge was so moist and the sauce was so buttery, so sweet, so rich, so mmmmwwwwaahhhhhhmmmyumyum. Really, it was that good.
Though I’ve never quite found a sticky toffee pudding that quite lives up to my memory of the one served in Beekie’s Neuk, it is still the dessert that makes me break my standard starter- and-main-only pattern in restaurants. Despite not having much of a sweet tooth, I just can’t resist sticky toffee pudding.
For years I deliberately avoided trying to make the dish at home for fear that I would embark on a sticky toffee pudding orgy and emerge months later 20 kilos heavier and toothless. Then this weekend I caved and I made my first ever sticky toffee pudding for guests. Horrified to tell you, it was really very, very good indeed.
So, see you some time in August when I’ll be wearing larger clothes and refusing to smile.
Sticky Toffee Pudding
(makes 8 )
For the sponges (sponges can be made in advance and just heated up in the microwave last minute)
150g pitted dates, roughly chopped and soaked in boiling water
75g unsalted butter
100g muscavado sugar
1 tspn vanilla extract
175g self raising flour
1 tspn mixed spice
½ tspn bicarbonate of soda
For the Sauce
400g brown sugar
250ml double cream
- Soak the dates in boiling water for 10 mins. Drain then blend in a food processor.
- Beat the butter and muscavado sugar together until creamed. Gradually add the eggs then stir in the date puree and vanilla extract.
- Sift the flour, bicarbonate of soda and mixed spice into the wet ingredients and fold until combined.
- Spoon mixture into eight greased and dusted muffin tray moulds.
- Bake in a 180 oC oven for 20 minutes.
- If you intend on serving these right away, make the sauce now. Add the butter, sugar and cream to a pan and heat very gently, stirring occasionally. (I made the sponges in advance and just heated them up in the microwave)
- When the sponges are baked/heated through, tip them onto serving plates and serve drenched in the sticky toffee sauce.
- Serve as is or with a scoop of vanilla ice-cream.