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Thursday, 7 February 2013

Sticky what?

Sticky Toffee Pudding, My love where have you been all this while? Have missed you so much. Ok, lets get serious! Am so much in love with ST pudding. I can eat the pudding all day long, fall sick and still continue eating it. For me, it only goes well with pouring cream. Gosh i love good food!


100g - Dark Muscovado Sugar
175g - Self-Raising Flour
125g - Full Milk
1 - Egg
1tsp - Vanilla Extract
50g - Unsalted Butter
200g -  Dates (chopped)

For the sauce
200 g Dark Muscovado Sugar
25 g Unsalted Butter 
500 ml Water

  1. Preheat the oven to 190°C/gas mark 5 and butter a 11/2-litre capacity pudding dish.
  2. Combine the 100g 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 scoop into the pudding dish.
  3. Sprinkle over the 200g dark muscovado sugar and dot with the butter. Pour over the boiling water and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 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 pour cream or have it plain ans simple but i tell you don't talk to anyone when eating it. Just enjoy it by yourself and relax. This should make your day!

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