Mud & Orchard
  • The Canning Table
  • Miscellany
  • About

Sticky Toffee Pudding

14/7/2013

1 Comment

 
Picture
What Scotland may lack in savoury choices, it makes up for in its puddings/desserts. The most popular menu board selection is definitely Sticky Toffee Pudding. It's everywhere. You can buy it pre-made and it's delicious, or you can try your hand at this super simple recipe. 

Faithfully adapted from Nigella Lawson:

Sticky Toffee Pudding

Ingredients

for the cake
  • ½ cup dark brown sugar
  • 1 ¼ cups self-raising flour
  • ½ cup whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter (melted)
  • 1 ½ cups chopped dates
for the sauce
  • 1 cup dark brown sugar
  • approx. 2 tablespoons unsalted butter (in little blobs)
  • 2 cups boiling water

Method
  1. Preheat the oven to 190°C/gas mark 5/375ºF and butter a 1½ litre / 6 cups capacity pudding dish.
  2. Combine the 100g / ½ cup of dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring - just with a wooden spoon - to combine. Fold in the dates then scrape into the prepared pudding dish. Don't worry if it doesn't look very full: it will do by the time it cooks.
  3. Sprinkle over the 200g / 1 cup of dark muscovado sugar and dot with the butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it's cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, creme fraiche, double or single cream as you wish.
Picture
Claudia was the designated taste tester and chose cream as her topping. I went with creme fraiche because it's delicious and cuts through the sweetness. I seriously don't know why creme fraiche is so hard to find in Canada. It's in the corner shop and costs about 60 pence a pot here.
Anyway, I put it in a mug instead of a bowl because I love my mugs and the warmth of the pudding just calls out for a cuddle.  Claudia, obviously, approved.
Picture
1 Comment
mom
14/7/2013 12:59:30 am

So why hadn't you discovered this recipe when we were there!!

Reply



Leave a Reply.




    Disclaimer* 
    There is no how-to for making jams and jellies on this site.  Maybe there will be one day.  For now, The Canning Table is a big wooden metaphor for preserving memories while my family and I explore expat life.

    Categories

    All
    Family
    Germany
    Good Food
    Musings
    Objectification
    Snapshots
    Travel

    Archives

    September 2013
    July 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011
    September 2011
    August 2011

    RSS Feed

Powered by Create your own unique website with customizable templates.