Ever since I was small, I have loved Sticky Toffee Pudding, so much so that whenever we went round someone’s house for Sunday lunch, one would be made in my honour. And it was what I always order off the dessert menu.
For years I’ve have wanted to make this recipe of Nigella’s, but for some reason I never got round to it. Shame on me. In late September we had friends round for dinner, and I finally made it. And I fully intend to make this over and over again. I know my older brothers will love this.
This particular recipe is beyond easy to make, you make a batter, pour into a baking dish, scatter over more sugar and butter, and pour over boiling water. Yes, really. And as it bakes, the sponge rises to the top, and the sauce ends up underneath, bubbling up like a volcanic eruption.
And one more bossy thing, this has to be served with cream only. As we discovered the first time we had this, custard or ice cream is far too sweet to go alongside this. You can’t take any more sugar.
Easy Sticky Toffee Pudding – adapted from Nigella Bites by Nigella Lawson
Ideal for an autumnal/wintry Sunday lunch. All you need afterwards is a coffee and a long trek through the fields. – serves 6-8
50g butter, plus extra for greasing
175g self-raising flour
100g dark muscovado sugar
125ml full-fat milk
1 tsp vanilla extract
200g chopped dates
200g dark muscovado sugar
500ml boiling water
Preheat the oven to 170c fan/190c/gas 5. Grease a 1.5 litre pudding dish. In a small pan, melt the butter. Once melted, set this aside.
In a bowl, combine the flour and sugar, and stir in the wet ingredients, including the melted butter. Mix until just combined. Add in the dates, and fold in. Spoon the batter into your greased dish.
Now for the sauce. Sprinkle the sugar over the top of your batter. Cut the butter into small pieces, and pop these on top. Now you may think I’m crazy for this next part, but I promise you it works, pour the boiling water over the sugar and butter.
Place your dish on a baking tray, and place in the oven. Bake for 45 minutes, during which time you can eat your meal, or have a post-lunch walk or watch a David Attenborough documentary.
After 45 minutes the pudding will be like a sponge on top, and underneath it’ll be a bubbling lake of sauce. If not, return to the oven for a few more minutes. You can now, if you want, do what we did and let the pudding sit for a while before serving, or you can now just dig in greedily. In either case, serve with cream. Maybe have a nap afterwards.