Sticky Toffee pudding - 19 October 2013

I quite like a rich and decadent Sticky Toffee Pudding now and again in the autumn/winter.. i have never made one myself though.
We were over at my friend's house for dinner and decided to be brave and try and make this for pudding.

I found a Nigella recipe that seemed pretty straight forward so that is what we followed.. and yes, it was really easy and it worked a treat.. even though i was doubtful about pouring 500ml of boiling water over the cake dough.. who comes up with these things? :-)

Here is the recipe - courtesy of Nigella

Sticky Toffee Pudding

Ingredients

for the cake

• 100 grams dark brown muscovado sugar
• 175 grams self-raising flour
• 125 ml full fat milk
• 1 large egg
• 1 teaspoon vanilla extract
• 50 grams unsalted butter (melted)
• 200 grams chopped dates

for the sauce

• 200 grams dark brown muscovado sugar
• approx. 25 grams unsalted butter (in little blobs)
• 500 ml boiling water

 

As featured in

NIGELLA BITES

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.

My Photos of the adventure:

Stirring the cake ingredients togeher

 

Transferred the mix to the pudding bowl

 

Adding A LOT of muscovado sugar!

 

Dotting the butter

 

This is the scary part.. 500 ml of boiling water goes in on top of the cake!



Cake out of the oven

My portion with some vanilla and ginger ice cream!

 

 

It was a really nice pudding - it did not look pretty that is for sure.. but then again, i have never really seen a pretty sticky toffee pud.. unless you make them in individual moulds i guess. This however was more of a "help yourself and take as much as you want" family sized pud for a relaxed meal with friends.