STICKY TOFFEE PUDDING WITH CARAMEL SAUCE & ICE CREAM ...
NIGELLA'S STICKY TOFFEE PUDDING RECIPE - BBC FOOD
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. Equipment: You will need a 23x23cm/9x9in square baking dish.
Provided by Nigella Lawson
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 9
Number Of Ingredients 13
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease your dish.
- Put the chopped dates, boiling water and bicarbonate of soda into a bowl, stir and then leave for 10 minutes.
- Cream the butter and black treacle together in a stand mixer until well mixed, then add the sugar and mix again, beating out any lumps. Beat in an egg and keep beating – scraping down as necessary – until completely incorporated, then do the same with the other egg. Beating more gently, add the flour and baking powder until you have a smooth, thick batter.
- Using a fork, stir the soaked dates, squishing them a bit, then pour the dates and their liquid into the batter and beat gently to mix in.
- Pour and scrape into your prepared dish or cake tin and bake for 30–35 minutes, or until a cake tester comes out clean.
- Meanwhile, to make the sauce, melt the butter, muscovado sugar and treacle over a very low heat in a heavy-based saucepan. Once the butter’s melted, stir gently until everything else is melted too. Now stir in the cream, then turn up the heat and when it’s bubbling and hot, take it off the heat.
- As soon as it’s out of the oven, prick the cooked sponge pudding all over with a cocktail stick and pour about a quarter of the warm sauce over, easing it to the edges with a spatula so that the sponge is entirely topped with a thick sticky glaze. Put a lid on the remaining sauce in the pan to keep it warm.
- Leave the pudding to stand for 20–30 minutes, then take to the table, with the rest of the sauce in a jug, and cream to serve.
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1. You will need a 1.75-litre (3-pint) wide-based, shallow ovenproof dish. Preheat the oven to 180°C/160°C fan/Gas 4 and grease the dish with butter.
2. Measure the butter and sugar into a large bowl with the flour, baking powder, bicarbonate of soda and treacle (see tip), and add the eggs. Whisk using an electric hand whisk for about 30 seconds or until combined. Gradually pour in the milk and whisk until smooth. Expect it to have a slightly curdled look.
3. Pour the batter into the prepared dish and bake in the oven for 35–40 minutes or until well risen and springing up in the centre.
4. Meanwhile make the sauce. Measure all the ingredients into a saucepan and stir over a low heat until the butter has melted and the sugar is dissolved. Bring to the boil and cook, stirring, for a few minutes until thickened.
5. To serve, pour half the sauce over the pudding when it comes out of the oven and serve the rest in a jug on the side. Serve with cream or ice cream.
PREPARE AHEAD: Can be cooked up to a day ahead and reheated.
The sauce can be made up to 3 days ahead.
MARY’S EVERYDAY TIP: Muscovado sugar is unrefined sugar made from sugar cane and, with its fudgy, lightly caramel flavour, it is perfect for this recipe. For a stronger toffee taste, closer to the liquorice flavour of black treacle, you could use dark muscovado sugar instead.
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