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Recipe of the week: Sticky Walnut Pudding

Sticky Toffee Pudding

By Josh Eggleton from The Pony & Trap.

The original recipe for our Sticky Toffee Pudding went to our latest fish and chips cafe and restaurant – Salt & Malt, so we wanted to upgrade the recipe for the Pony & Trap (we made about 25 of these until we came to this one!)

So this recipe is actually an adaptation of a sticky toffee and moist ginger cake, mixed in with lots of Bristol’s milk stout – a traditionally smooth and creamy stout recipe. With a traditional sticky toffee pudding, you use a lot of water boiled with the dates, but with this recipe we replaced all of the water with milk stout, giving you a more adult flavour – it’s more dense and moist with hints of ginger, treacle and spices.

Complete with a salted caramel or butterscotch sauce with a milk stout ice-cream to create a subtle, bitter, sweet and salty pudding.

Oven Temperature: 150*c – fan 3
Cooking Time: 50 mins

150ml water
250ml beer
160g dates
50g treacle
65g butter
1 ½ tbsp. Bicarbonate of soda
205g soft dark sugar
2 tsp. mixed spice
1 ½ tsp. ground ginger
50g chopped walnuts
160g self-rising flour
3 eggs

Beer Glaze
120ml milk stout beer
160g caster sugar

Salted Butterscotch Sauce:
100g Butter cubed
100g Soft Dark Brown Sugar
100g Double Cream
5g Sea Salt

Sticky Toffee Pudding
A milk stout ice-cream would complement the dish perfectly


1.) Place the water, beer, dates and treacle into a pan and bring to the boil for 2 minutes.

2.) Using the robot coupe, place the butter, sugar, flour, spice and eggs and mix in to firm paste.

3.) Pour in the hot beer and date mix into the paste and mix for 30 seconds until combined. Add the bicarbonate of soda and mix for a few seconds.

4.) Pour into a 26cm-39cm-6cm lined tin and stir in the walnuts.

5.) Put all ingredients in to a pan and bring to the boil. Once the cake is cooked, prick well with a fork and brush on the glaze.

To make the sauce:
Bring the sugar, butter and cream up to the boil whilst whisking. Once hot add salt to taste.

To serve:
Warm the pudding if cold, place in a bowl with butterscotch sauce, top with ice cream and candied walnuts.

About Josh Eggleton
Josh Eggleton is Chef Patron of multi-award winning pub the Pony & Trap in Chew Magna, co-founder of Salt & Malt, temporary pop-up dining experience – Yurt Lush and the pop-up restaurant and food festival, Eat Drink Bristol Fashion, which takes place on Bristol’s Queen Square each year.

Making his name at the Pony & Trap with his sister Holly, Josh remains one of the youngest Michelin star chefs in the country, starring in BBC 2’s Great British Menu for the second time this year. The Pony and Trap recently retained its Michelin star for 2015/16 (announced 16/09/2015) and has been included in the Good Food Guide’s Top 5 pubs in country.