Sunday, May 28, 2006
I’ve made this once before a few years back & from what I remember it was wonderfully rich & pretty simple to make so I thought it would be perfect for dessert at tonight’s dinner party. The recipe comes from Nigella Bites. As always I was buying everything at the last minute & the local shopping centre does not stock any dark muscovado sugar so I just used dark brown sugar which works fine for me. Also the recipe calls for full-fat milk, I used light start which is what I normally have in the fridge. As for the dates, I don’t know what ‘rolled’ dates are & just used a packed of pitted dates from the dried fruit isle of the supermarket. Served with some vanilla ice-cream it was the perfect end to dinner.
Easy Sticky-Toffee Pudding
For the cake
100g Muscovado sugar (or dark brown)
175g self-raising flour
125ml full fat milk
1 teaspoon vanilla extract
50g, unsalted butter, melted
200g chopped, rolled dates
For the sauce
200g dark muscovado sugar (or dark brown)
approx. 25g unsalted butter in little blobs
500ml boiling water
Preheat the oven to 190c and butter a 1 ½ litre capacity pudding dish.
Combine the sugar & flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla & melted butter and then pour this mixture over the flour, stirring with a wooden spoon to combine. Fold in the dates & scrape into the pudding dish.
Sprinkle over the rest of the sugar & dot with butter. Pour over the boiling water & transfer to the oven. Cook for 45 minutes, when cooked the top of the pudding should be springy & spongy, it might need an extra 5-10 minutes. Serve with ice cream, or cream as you wish – I choose vanilla ice cream.