Sticky toffee pudding has many origins. Most consider it an old-school British dessert, invented in the 1970s by Francis Coulson of Lake District. Although, rumour has it that it was passed on to Coulson by Patricia Martin from Lancashire. Now, her son claims she squirrelled the recipe from two Canadian Air Force officers who were lodging at her hotel during the Second World War. And thus the story goes on and on. There is also a version of it in Australia and New Zealand called sticky date pudding. This recipe is by David Lebovitz, an American pastry chef who resides in Paris. Isn’t it wonderful that one simple dish can have so many different nationalities?
Though the addition of candied ginger means the recipe takes a slight departure from the classic, it adds a subtle spiciness and warmth to the pudding that makes you want to go back for seconds (or thirds if you are me). If you’re not a fan of ginger or if you can’t find it, simply substitute it for extra chopped dates. As I’ve made both versions before, I can safely say they taste just as good with our without them.