STICKY TOFFEE PUDDING (with ginger alternatively no dates)

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Likelihood is that you’ll be able to surprise why anyone ought to trouble to post about something as frequently as sticky toffee pudding, in particular when the only symbol is of a solitary slice.  The reason is simple, that it was once nice, the easiest I have ever made (I have only ever made it two times previous than) and it could no longer contain any dates.  For reasons that I don’t understand, Nick hates dates in his STP.

 

I made this for a family accumulating on a cold wintry day when comfort foods of the non-exotic type was once in order.  In several words, Dad and his woman friend were among the customer and at their ages (90 and 83) fancy foods this is hard to bite do not need long gone down successfully!

 

The recipe comes from Mary Berry’s “Family Sunday Lunches” and is no doubt a winner.  It made a huge pudding or even with most people having seconds there was once nevertheless one piece left for me to {{photograph}} later.  It was once delicious.  You can find it in numerous places on the internet, surely considered one of which is correct right here. 
In truth, every other excuse for posting is that I know exactly the position to hunt out the recipe after I next need it!  Although it is so unbelievably sweet and threatening for you that it’s going to no longer be in no time.  My other makes an try at STP shall be observed proper right here alternatively I have to mention that this recipe is my favourite thus far.

(I dare say that in the event you shouldn’t have stem ginger in syrup in stock, a couple of teaspoons of flooring ginger would do the process instead.)

 

Ingredients

 

For the pudding

75g softened butter (I used Lurpak Spreadable)

150g delicate muscovado sugar

2 large eggs

175g self raising flour

1 tsp bicarbonate of soda

2 tblsp black treacle

1 tsp vanilla extract

125ml milk

5 pieces of stem ginger, finely chopped

 

For the sauce

110g butter

250g delicate muscovado sugar

400ml double cream

1/2 tsp vanilla extract

 

Technique

 

Preheat the oven to 180 C / 160 Fan / gas mk 4.  Butter a large 2 litre shallow baking dish.  A lasagne dish is perfect.

 

For the pudding whisk the butter and sugar with {an electrical} whisk in a large bowl until delicate and creamy.  Upload the entire reverse pudding parts and whisk until simple.  Pour into the dish and bake for 50-55 mins until risen and springy.

 

While the pudding is throughout the oven, make the sauce via striking the entire parts proper right into a saucepan.  Heat gently until the butter has melted then boil for 2 mins, stirring frequently.

 

Pour part of the sauce over the cooked pudding and serve the rest in a jug, most likely with one different jug of cream, in order that people may additionally assist themselves. 

 

Serves 8.

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