Introduction: Everton have been known as The Toffees since they moved to Goodison Park in 1892. This is probably because there was a sweet shop nearby called Mother Noblett’s that sold toffees. The ground was also opposite the lock up that forms part of Everton’s club crest. (It’s a lock up? Yes, it’s a lock up.)
There is also a Toffee Lady tradition in which a girl walks around the perimeter of the pitch before the start of a match throwing free Everton Mints into the crowd. Hoorah!
They are now often referred to as “The people’s club” a semi official nickname after a quote from David Moyes before he moved to take over Manchester United.
Preparation time: 10 mins
Cooking time: 3-4 mins, then 30-35 mins
Home kit: Small saucepan, medium mixing bowl, electric whisk mixer thingy, ovenproof dish or brownie tin.
Away kit: Some pudding bowls and spoons.
- 200g dried dates , stoned and chopped. Buy Medjool if you can
- 250ml black tea (not too strong)
- ½ tsp. bicarbonate of soda
- 85g unsalted butter, softened
- 175g self-raising flour
- 1 tsp. mixed spice.
- 175g golden caster sugar
- 2 beaten eggs
- 100g light muscovado sugar
- 100g unsalted butter
- 142ml carton double cream
Method: Pre heat the oven to 180oC
Put the dates and tea into the saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda. It’s frothy man!
Beat the butter and caster sugar together with the electric mixer until pale and creamy, then beat in the eggs, flour and mixed spice. Fold in the date mixture and pour into the buttered ovenproof dish or brownie tin. Pop in the oven and bake for 30-35 minutes or until the top is just firm to touch.
While that’s happening, make the sauce by putting the sugar, butter and cream in a saucepan (I use the same one as the tea/date mixture after a quick sloosh) over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour, you’ll know it when you see it. Remove from the heat and allow to cool a little.
Full time result
Take the sticky toffees pudding out of the oven, cut it into squares and serve with the warm sauce and a scoop of vanilla ice cream.