EASY STICKY TOFFEE PUDDING
June 5, 2012 in Desserts
The past few weeks have been very busy with very little time to look at my laptop – so I have missed out my fellow bloggers posts and have lots of catching up to do. Rajen and I had enjoyed having our children, Luscious Lynn and Lovely Linda, home for a short visit. They also came bearing gifts (always appreciated) and Lovely Linda gave me this tin of biscuits commemorating the Queen’s Diamond Jubilee which is today.
All butter Scottish shortbread petticoat tails
Perfect timing to also show the Royal Collections spoons – a gift from one of our friends.
I made a sticky toffee pudding, which is considered a modern British classic, over the weekend.
Sticky toffee pudding is a British steamed dessert consisting of a very moist sponge cake, made with finely chopped dates or prunes, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream – according to Wikipedia.
I used a recipe by Nigella Lawson from her book, Nigella Bites – and was impressed with how easy and quick it was to put together – it was also inexpensive – which is always great for one’s budget.
EASY STICKY TOFFEE PUDDING
For the cake:
100g sticky dark brown sugar
175g self-raising flour
125ml milk
1 egg
1 teaspoon vanilla essence
50g butter, melted
200g dates, chopped
For the sauce:
200g sticky dark brown sugar
Approx. 25g butter
500ml boiling water
Preheat oven to 190 C and butter a 1.5 litre capacity pudding dish.
Combine the first amount of sugar with the flour in a large mixing bowl.
Pour the milk into a measuring jug, beat in the egg, vanilla essence and melted butter and then pour this mixture over the sugar and flour, stirring with a wooden spoon until just combined.
Fold in the dates and put the batter into the prepared pudding dish.
Sprinkle over the 200g sugar and dot with the butter.
Pour over the boiling water and transfer into the oven.
Cook for 45minutes – you might find the pudding needs 5 – 10 minutes more. The top of the pudding should be springy and spongy when it is cooked: underneath the butter, dark sugar and boiling water will have turned into a rich sticky sauce.
It can be served with vanilla ice cream or cream.
Serves 6 – 8
janicetripepi said on June 5, 2012
OH my madumbis Mitzi this recipe is fantastic. I have been dieting for a whole week – NO CARBS!
mitzireddy said on June 11, 2012
So good to hear from you, Jan – wish I was as disciplined about dieting as you, Jan. Its sooo cold in Gauteng – am cooking and baking lots of comfort food – good for the soul but not the waistline. Enjoy the week, Jan.
Sous Chef said on June 5, 2012
Yummy served with hot custard! real comfort food. I’ve enjoyed watching the Jubilee Celebrations, nobody does pomp and ceremony better than the Brits.
mitzireddy said on June 11, 2012
I enjoyed the highlights and the concert – got to admit the queen is an amazing example for women. Enjoy your week, Sue.
Healthy Vegetarian Foods By Usha Singh said on June 5, 2012
Hi Mitzi, lovely post & the pudding looks to divine. I am sure the kids visit was wonderful
mitzireddy said on June 11, 2012
Hi Usha – it was wonderful to spend some time with the kids – the time just went by so quickly. You have a great week despite the chilly weather, Usha.
rumtumtigger said on June 8, 2012
I agree with Jan! I’m really trying to stay away from the sweet stuff. What a great recipe and a cheap one is always handy. Thank you for sharing xx
mitzireddy said on June 11, 2012
Hi RT – I too should be dieting – what can I say – cold weather makes me cook up a storm – much to hubby’s delight. And both our waistlines pay the price!!!