On Monday 13th July, spare a thought for those working in the IT department at Her Majesty’s Government.

After several website crashes – the contact tracing and ‘Pick for Britain’ sites to name just two – over the last few months, it then doesn’t bode well when the Government announces the meal deal to end all meal deals.

Yes, we are referring to Chancellor Rishi Sunak’s announcement this week of the ‘eat out to help out’ initiative which will see people receiving 50% of their restaurant bills during August.

The meal deal means people can get up to £10 off per head if they eat out from Monday to Wednesday.

Businesses that want to take part in the scheme have to register through a website that opens on Monday and we’re willing to bet there will be A LOT of registrations.

So, we’re hoping The IT Crowd are prepped because what a great initiative this is.

Anything which can help restaurants, pubs, cafes and anywhere else where you can buy hot food is very much welcome at these difficult times.

The last four months have been tough for everyone, but the hospitality industry has been hit particularly hard and last weekend showed that, understandably, not everyone is rushing back for their pub or restaurant fix.

It will take time and with the shadow of this horrible pandemic still looming large over us, being in a pub or restaurant may, for many, still be a step too far. But hopefully over the next few weeks as people see the measures businesses are taking to keep people safe, and as infection rates continue to fall (touch wood), more will return.

So, by August and with the discount scheme in place, our beleaguered, but much-loved, hospitality industry will be getting back on its feet.

We make no apologies for the blog being a bit more serious this week, normal service will be resumed from next week. But you can always rely on us to provide a recipe to cheer you up and with pubs still very much on our mind, we’re going for a sweet pub classic. And remember, from August, you can get it half price!

Sticky toffee pudding


  • 120g butter, softened
  • 175g brown sugar
  • 2 large eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 4 tbsp black treacle
  • 300m full-fat milk
  • double cream or vanilla ice cream, to serve

For the sauce:

  • 100g butter
  • 125g brown sugar
  • 2 tbsp black treacle
  • 300ml double cream
  • 1 tsp vanilla extract


  1. Preheat the oven to 180C and lightly grease a wide shallow ovenproof dish.
  2. Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35–40 minutes.
  3. To make the sauce, put all the ingredients into a pan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.
  4. To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream, depending on your preference.
About Chris Brown
Sous Chef of SK Foods.
Your food. Our Passion.