If you’re looking for a tasty treat, you can’t go wrong with a delicious sticky toffee pud.
Nigella Lawson’s rendition is a showstopper – and while it is super impressive, it’s not too hard to make from scratch.
BBC Food shared the delightful dessert recipe. Speaking about her sweet creation, Nigella said: “My STP is altogether deeper and darker than the original version. It is still sweet, but the muscovado sugar and black treacle give it an almost savage intensity.
“It seems redolent of ginger, cloves, allspice – and yet none of these spices are used. It’s a miracle. I don’t understand it – but then, miracles are not to be questioned.”
Nigella’s recipe serves nine so is perfect for when you’re hosting guests. It preps in less than 30 minutes and takes 30 minutes to an hour to cook.
READ MORE: Make Jamie Oliver’s creamy butter chicken – ‘ultimate comfort meal’ recipe
For the sponge
- 200g/7oz soft dried pitted dates, roughly chopped
- 200ml/7fl oz water from a freshly boiled kettle
- One tsp bicarbonate of soda
- 75g/2½oz unsalted butter, softened, plus more for greasing
- Two tbsp black treacle
- 50g/1¾oz dark muscovado sugar
- Two large free-range eggs, at room temperature
- 150g/5½oz plain flour
- Two tsp baking powder
For the sauce
- 150g/5½oz unsalted butter, softened
- 300g/10½oz dark muscovado sugar
- One tbsp black treacle
- 200ml/7fl oz double cream, plus more to serve
You will need a 23x23cm/9x9in square baking dish.
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1. Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease your dish.
2. Add the chopped dates, boiling water and bicarbonate of soda to a bowl and stir together to mix. Set aside for 10 minutes.
3. Cream the butter and black treacle together in a stand mixer until the two are thoroughly combined. Add in the sugar and mix again, ensuring you get rid of any lumps. Beat in an egg and keep beating – scraping down when needed – until totally incorporated. Repeat this with the other egg. Add the flour and baking powder and beat – gently – until it forms a smooth, thick batter.
4. Stir the soaked dates with a fork, mashing them a little, then pour the dates and their liquid into the batter and beat gently to mix.
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5. Pour and scrape into the greased dish or cake tin and bake for 30 – 35 minutes. You know it’s done when a cake tester comes out clean.
6. At the same time, for the sauce, melt the butter, muscovado sugar and treacle over a very low heat in a heavy-based saucepan. Once the butter has melted, stir it lightly until everything else is melted too. Add the cream and stir, then whack up the heat until it’s bubbling and hot. Take it off the heat.
7. As soon as the pud is out of the oven, use a cocktail stick to prick the cooked sponge pudding all over and pour around a quarter of the warm sauce over. Use a spatula to gently ease it to the edges so that the sponge is entirely covered. Pop a lid on the rest of the sauce in the pan to keep it warm.
8. Leave to stand for 20 – 30 minutes, then serve. A good way to do this is plate up the pud alongside the rest of the sauce in a jug, with cream on the side. Vanilla or chocolate ice cream also make tasty additions.
Enjoy warm rather than boiling hot. After a 30 minute waiting time it will be at optimum temperature. If you have leftovers, cold sticky toffee pudding is rather like a delicious sticky gingerbread.
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