Last Sunday I decided I wanted to make sticky toffee pudding. I went to what is fast becoming one of my ‘go to’ dessert books – James Martin’s Desserts. The pictures looked to die for! I remember when I was little turning my nose up at sticky toffee pudding, because of the little lumps of whole dates they contained, so, even though I now quite like dates themselves, was intrigued to find that in James’ recipe the dates are pureed so no lumps! All the more reason to give it a go.
I won’t type out the whole recipe as you can find a very similar recipe, also by James, here. The quantities in his book are slightly larger than the online recipe as it serves 6-8 he states and is cooked as a whole rather than in individual moulds.
We cooked the pud whole in a square cake tin, and got 9 portions out of it which were more than adequate size. The sponge was delicious moist and rich and the trick of buttering and flouring the tin meant a hassle free time when turning out the cake.
Toffee sauce couldn’t be any easier to make – bung all the ingredient in a pan, melt, stir and bring to the boil. I don’t know why I didn’t realise it was so simple. I think I’ll be making this to go with quite a few desserts now!
It was a really simple recipe to follow and to make, and the cooking time is quite short really. You can even cook the cake in advance or freeze the cake in portions if you wish and just zap them in the microwave on the day needed. ( I’ve tried it – tastes no different!) A perfect pud for those winter days that are now closing in on us.
Happy eating 🙂