Saturday, October 10, 2015

RECIPE from French Hotel Barge Renaissance: Sticky Toffee Pudding

We would like to share a recipe from the French Hotel Barge Renaissance.

Luke Dessain is a very talented young chef who loves the barging life. He started his career as an 18-year-old working as a sous chef in a French Alps ski resort where he learned to cook classic French cuisine with a Scottish chef as his mentor.

In the 8 years since then, he has refined his considerable skills and now loves nothing more than creating dishes using wonderful local ingredients as the chef aboard Renaissance in Western Burgundy.

This recipe for Sticky Toffee Pudding originates from Luke's English childhood.


  • 2 cups of dates
  • 3 Earl Grey English Breakfast tea bags
  • Brewed coffee
  • 1 cup plain yogurt (don’t throw that cup away!)
  • 1 yogurt container each of sunflower oil and sugar
  • 3 yogurt containers of flour
  • 1 teaspoon of baking powder
  • 4 eggs
  • Between 1/3 and 1/2 cup of salted or unsalted butter
  • Between 1/3 and 1/2 cup soft of ight brown sugar
  • Generous 1/3 cup of cream

  1. De-seed the dates and chop finely. Put the dates in a saucepan with the coffee to almost cover, add the tea bags and cook on a medium heat until reduced.
  2. Combine the flour, sugar, oil, yogurt and eggs until smooth.
  3. Add the reduced dates, mix, then add the baking powder. (Don’t forget to take out the tea bags first!).
  4. Heat the oven to 350F/180C.
  5. Put the mixture into small buttered and floured ramekins (muffin tins could also be used) for cooking and bake for about 20 minutes or until set.
  6. For the caramel sauce, melt the butter and brown sugar together, stirring over a medium heat. Once the sugar has dissolved, add cream, stirring, and reduce to a thick sauce. Note: if you don’t care for salted caramel, use unsalted butter.
  7. To plate up, pop the pudding cakes out of their ramekins, warm through but don’t cook more and cover with the warmed caramel sauce (if there’s any left over, it will keep in the refrigerator).
  8. Garnish with a raspberry and serve with vanilla ice cream.
  9. Enjoy this indulgent pud!

Thank you, Luke, for sharing this recipe with us!

To learn more about cruising the French canals upon Renaissance, read a previous post which tells more about the barge, and view our online brochure.

Looking forward to your inquiries

Contact Paradise Connections Yacht Charters to book RENAISSANCE
View RENAISSANCE's online brochure
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