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!
(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.