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 Sticky Toffee Pudding

{MEDIA GALLERY DEFAULT}It’s a pleasure to be donating recipes to the Noble Caledonia Travel Post from the Sky Ships. I will be publishing recipes that the guests most appreciate while on board. As a chef, my passion is having the luxury of being able to work with the raw ingredients to produce mouthwatering dishes every day.

In this episode of the Travel Post I would like to tell you about last couple of weeks of my life. While I have been writing recipes for the Travel Post, every week I have been getting itchy feet and miss not being in the galley catering for guests on board our lovely Sky ships. So my partner and I recently opened a pop up restaurant in a local tavern in Hertfordshire were we have joined forces with the local landlord to bring some local and home cooked food to the village. We have named the restaurant 'Comforts Of The Ocean' and it has been a great success for the local village.

 I have based my menus on the classics that we serve up on board the Sky ships from around the world. This helps me keep in touch with the lovely destinations the Sky vessels visit. Jane and I would like to welcome you all to visit us at our restaurant. I would love to sit and have a cup of coffee and talk about those lovely seas days we all enjoyed. And may there be many more in the future.

We open on a Thursday to Sunday for lunch and dinner - please email for more information.

Have a great weekend.  

Darren Marchant 

Head Chef – the Sky Fleet 


{MEDIA GALLERY DEFAULT}Ingredients - makes 6 individual puddings


50 Grams Soft Butter plus extra for greasing

175 Grams Soft Brown Sugar

200 Grams Self Raising Flour plus extra for dusting

2 Eggs

1 tsp Vanilla Extract

200 Grams Pitted Dates

1 tbsp Bicarbonate of Soda

300 ml Water





1. Grease six 227ml aluminium pudding moulds. Dust each mould with flour, then tap each mould upside down to remove the excess flour.

2. Pre heat the oven to 190 degrees.

3. Place the water in a saucepan and add the dates. Place on the stove and bring to a boil.

4. In a food mixer, mix the butter and the sugar. Add the vanilla extract and combine.

5. Add the eggs slowly then turn down the machine. Incorporate the flour to the mix and then switch off.

6. Remove the dates from the stove and blitz the date mixture. Add the bicarbonate of soda to the mixture.

7. Fold in the date mixture to the bowl which contains the other mixed ingredients.

8. Add the mixture into the moulds, giving the moulds a tap on the bottom to release any air bubbles.

9. Place in the oven and cook for 20 minutes until the tops are firm.

10. Remove from the oven leave to sit. Remove from the moulds and serve.


Toffee sauce


100g sugar

100g butter

200ml double cream



1. Melt the butter and sugar in a pan until they start to boil and turn toffee coloured.

2. Add the cream and bring back to the boil. Remove and serve.



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