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Andaz Liverpool Street introduces ‘Sticky Toffee Pudding Pops’ at Catch Champagne Bar & Lounge

Following the success of Andaz Liverpool Street’s previous innovative culinary designs – The ‘Winter Club Sandwich,’ ‘Scrap Lab’ and ‘Eggcentric’ – the five-star boutique hotel has announced the launch of its new ‘Sticky Toffee Pudding Pops’. This innovative treat is East London’s answer to the conventional cupcake and humble brownie, delicate enough to be eaten without leaving a mess.

Playfully designed and beautifully presented, the ‘Sticky Toffee Pudding Pops’ are now available at Catch Champagne Bar & Lounge. Consisting of a traditional pudding mixed with mouth-watering toffee sauce and thick molasses, the pops are delicately shaped into small spheres on sticks, and topped with an indulgent layer of chocolate. Far from the conventional sticky toffee pudding, Andaz Liverpool Street’s new pops are served with rich orange custard and molasses sauce guaranteeing to satisfy any sweet tooth.

Catch Champagne Bar & Lounge’s Manager recommends the Orange Muscat Essensia 2010 as the ideal accompaniment to this guilty pop pleasure. The fresh, fruity flavour of this delicate wine carefully balances the sweet toffee taste of the new pudding pops.

Andaz’s ‘Sticky Toffee Pudding Pops’ are now available at Catch Champagne Bar & Lounge and are priced at £6 for four pops.

The latest addition to East London’s thriving social scene, Catch Champagne Bar & Lounge is an intimate and stylish setting, perfect for starting or finishing a night in the city, or for simply unwinding after a long day. The bar boasts an impressive wine list offering more than 70 Champagnes and an assortment of delicious light bites.

For a memorable treat that will turn taste buds to toffee gold, head to Catch Champagne Bar & Lounge and indulge in the new best thing to pop on to London’s culinary scene.

Catch Champagne Bar & Lounge is open 7 days a week from 9:00am – 11pm. Catch Champagne Bar & Lounge is available for private hire, starting at £2,500 per evening, subject to availability.

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