Nigel Barden makes a mouthwatering Sharrow Bay Sticky Toffee Pudding


Nigel Barden shares his favorite recipes

Creator: Hazel ScottRevealed 10 hours in the past
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Each week chef Nigel Barden joins Simon Mayo's Drivetime Show to create scrumptious recipes for Kitchen Best Hits. This week's recipe is a scrumptious Sticky Toffee Pudding, learn on to learn how to make it!

This week, Nigel Barden has made Sharrow Bay Sticky Toffee Pudding from Bilton Fundamentals (RMC Books) by Tim Bilton. The recipe is true to the Sticky Toffee Pudding that has been served on the legendary Sharrow Bay Resort within the Lake District for a few years.

The way to make Sharrow Bay Sticky Toffee Pudding

Nigel selected this recipe as it is simple to make and offers nice outcomes! The recipe features a butterscotch sauce to drizzle excessive, and as for serving Nigel stated: "I’ve made it in a baking tray, however you should utilize six particular person moulds or ramekins, if you wish to be a bit fancy."

Serves 6

Components for Sharrow Bay Sticky Toffee Pudding

100g butter (salted or unsalted)

300g caster sugar

2 overwhelmed eggs

300g chopped dates

2 tsp bicarbonate of soda

500ml boiling water

400g self-raising flour

2 tsp baking powder

To serve

450ml of prepared to make use of toffee sauce, or make your individual sauce, as per Tim Bilton’s Butterscotch Sauce, recipe under.

Vanilla ice cream (or hazelnut)

Components for Butterscotch Sauce

185g butter (salted or unsalted)

185g demerara sugar

375g double cream

10g black treacle

The way to bake Sharrow Bay Sticky Toffee Pudding

Place the chopped dates and bicarbonate of soda in a warmth proof bowl and canopy with boiling water.

Cream the butter and sugar till mild and fluffy (Nigel says: “Don’t fear if it stays grainy, moderately than fluffy”).

Steadily add the overwhelmed eggs, mixing effectively.

Sift the flour and baking powder collectively and steadily add to the creamed butter and sugar combine.

Steadily add the soaked date combination to the butter and sugar combine, ensuring you mix all the pieces effectively and permit to relaxation for half an hour.

Spoon the combination right into a greased baking tin, or ovenproof dish (approx. 26cm x 15cm x 5cm) and prepare dinner at 180C/160C Fan/Fuel mark 4) for 30-35 minutes till risen and set, with no wobble within the center. Test after 30 minutes and bake for longer than 35 minutes if essential.

Alternatively, spoon the combination into 6 particular person greased pudding moulds or ramekins and prepare dinner at 180°C/160C Fan/Fuel mark 4 for 15-20 minutes till risen and set, with no wobble within the center. Bake for longer than 20 minutes if essential.

Serve with a beneficiant portion of vanilla ice cream and pour over Butterscotch Sauce (see recipe under).

The way to make Butterscotch Sauce

Soften the butter in a pan.

Add the sugar.

Combine.

Add the cream and convey to the boil.

Whisk.

Add the black treacle and convey again to the boil.

Take away from the warmth and serve.

We hope you take pleasure in making and consuming this delicious dessert! To share with us on social media the way you get on, you'll find us on Twitter, Facebook and Instagram and may tag us @greatesthitsuk in your images!

Each week, Nigel provides a brand new recipe so that you can strive! Find out more about Kitchen Greatest Hits here or have a look by all of the wonderful recipes under.

See extra of Nigel Barden's scrumptious recipes from Best Kitchen Hits:

Sharrow Bay Sticky Toffee Pudding

Nigel Barden made a mouth-watering Sharrow Bay Sticky Toffee Pudding from Bilton Fundamentals (RMC Books) by chef Tim Bilton. This dessert is straightforward to make and offers nice outcomes!
Click on extra to learn the complete Sharrow Bay Sticky Toffee Pudding recipe.

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Nigel shares his favorite recipe for Butternut Squash & Coconut Curry! Click on extra to learn the recipe.

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Nigel shares this nice recipe for Purple and Inexperienced Chilli Curry!
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Nigel shares his favorite recipe for Sluggish-Roasted Lamb Shoulder from Raymond Blanc's Merely Raymond: Recipes from Residence (Headline Residence).
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Beer-braised Smoky Pork Ribs

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Cajun Hen and Fries

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Nigel shares his recipe for scrumptious Banana Cake with Peanut Butter frosting! This stunning recipe is taken from Stirring Slowly: Recipes to Restore and Revive by Georgina Hayden.
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Thai Inexperienced Curry

Nigel's recipe for the best Thai Inexperienced Curry! This warming curry is by Jean-Pierre Gabriel from his e-book Thailand: The Cookbook (Phaidon).
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Steak and Ale Pie

Nigel shares his recipe for the best Steak and Ale Pie! This tasty pie is from Jon Finch's e-book Beer Craft (Sphere Books).
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Nigel shares his recipe for Tiramisu by Rachel Roddy from 5 Quarters: Recipes and Notes from a Kitchen in Rome!
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Nigel Barden shares a fantastic Roast Hen recipe from Roast rooster and Different Tales by Simon Hopkinson with Lindsey Bareham (Ebury Press).
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Cauliflower Cheese

Nigel shares his favorite recipe for Cauliflower Cheese from Clarissa's Consolation Meals (Kyle Books) by Clarissa Dickson Wright. The recipe is easy to observe and the ultimate dish is tasty and comforting.
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Big Yorkshire Pudding with Onion Gravy

Nigel shares this excellent recipe for Big Yorkshire Pudding with Onion Gravy, tailored by Elaine Lemm from The Nice Guide of Yorkshire Pudding (Nice Northern Books).
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Nigel Barden shares his favorite recipe for Aubergines Baked with Tomatoes & Cheese (often known as Parmigiana di Melanzane). The scrumptious recipe comes from The Meals of Italy (Sq. Peg) by Claudia Roden.
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Glazed Ham with Clementines, Cloves and Parsley Sauce

Nigel shares a festive recipe for Glazed Ham with Clementines, Cloves and Parsley Sauce from Sea & Shore: Recipes and tales from a kitchen in Cornwall printed by Hardie Grant e-book, with images by Kim Lightbody and written by chef Emily Scott.

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Stuffed Squash with Vegan Gravy

Nigel Barden makes a deliciously festive Stuffed Squash with Vegan Gravy. This nice dish is appropriate for everybody, and comes from Christmas at River Cottage written by Lucy Brazier, with notes and recipes from Hugh Fearnley-Whittingstall (Bloomsbury).
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New 12 months's Day Turkey Curry

Nigel Barden received within the Christmas spirit with this scrumptious New 12 months's Eve Turkey Curry from Christmas at River Cottage by Lucy Brazier, with notes and recipes from Hugh Fearnley-Whittingstall (Bloomsbury).
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Roast Rib of Beef with Yorkshire Pudding

Nigel Barden makes a festive Roast Rib of Beef with Yorkshire Pudding with Purple Wine Gravy, served with Brussel Sprouts in Nut Brown Butter. The scrumptious recipe comes from Lidgate's 'The Meat Cookbook', written by butcher, Danny Lidgate and meals author Hattie Ellis (Mitchell Beazley).
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To rejoice Chinese language New 12 months on 1st February, Nigel made a tasty 5-spiced Pork Stomach with Spring Onions & Candy Soy from The Dumpling Sisters Cookbook: 100 Favorite Recipes from a Chinese language Household Kitchen. The cookbook is written by sisters Amy and Julie Zhang, and printed by Weidenfeld & Nicolson.
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Learn extra:

Kitchen Greatest Hits: All the recipes the Simon Mayo Drivetime Show

Simon Mayo returns to Drivetime with Greatest Hits Radio

Do you have a confession to make? 👀

Get to know Matt Williams from the Simon Mayo Drivetime Show

Get to know Nigel Barden from the Simon Mayo Drivetime Show

The way to take heed to Best Hits Radio:

You can listen on DAB digital radio, online at www.greatesthitsradio.co.uk, or via the Greatest Hits Radio app. You can also listen on your smart speaker by saying 'Play Greatest Hits Radio' on Alexa, or 'Play Greatest Hits Radio on tune-in' on Google Home.





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