STICKY TOFFEE PUDDING (with ginger then again no dates)

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Likelihood is that you can surprise why any one ought to bother to post about something as frequently as sticky toffee pudding, specifically when the only symbol is of a solitary slice.  The reason is simple, that it was once nice, the perfect I have ever made (I have only ever made it two times previous than) and it could no longer include 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 kind was once in order.  In numerous words, Dad and his lady buddy were among the customer and at their ages (90 and 83) fancy foods this is laborious to bite shouldn’t have long gone down successfully!

 

The recipe comes from Mary Berry’s “Family Sunday Lunches” and is surely a winner.  It made a huge pudding or even with most people having seconds there was once however one piece left for me to {{photograph}} later.  It was once delicious.  You could find it in plenty of places on the net, without a doubt one in every of which is true right here. 
If truth be told, some other excuse for posting is that I know exactly the position to hunt out the recipe after I next need it!  Despite the fact that it is so unbelievably sweet and perilous for you that it is going to no longer be in no time.  My other makes an strive at STP will likely be observed proper right here then again I have to mention that this recipe is my favourite so far.

(I dare say that in case you do not need stem ginger in syrup in stock, a couple of teaspoons of flooring ginger would do the task instead.)

 

Ingredients

 

For the pudding

75g softened butter (I used Lurpak Spreadable)

150g mild 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 mild muscovado sugar

400ml double cream

1/2 tsp vanilla extract

 

Method

 

Preheat the oven to 180 C / 160 Fan / gasoline 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 mild and creamy.  Upload the entire reverse pudding components 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 through striking all the components 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 remainder in a jug, most certainly with one different jug of cream, in order that other folks may additionally lend a hand themselves. 

 

Serves 8.

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