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Sticky Toffee Pudding (adapted from Nige




Source of Recipe


zolablue


Serves 6-8

For the cake:
1/2 cup dark muscovado sugar*
3/4 cup self-raising flour
1/2 cup whole milk
1 large egg
1 teaspoon vanilla extract
2 ounces unsalted butter, melted
7 – 8 ounces Medjool dates, roughly chopped (try to get Medjool)

For the sauce:
1 cup dark muscovado sugar**
2 tablespoons unsalted butter, broken into small pieces
2 cups boiling water

Preheat the oven to 375°F.

Butter a 1 1/2 quart baking dish.

Combine the 1/2 cup dark muscovado sugar with the flour in a large bowl and whisk together. Pour the milk into a measuring cup, beat in the egg, vanilla and melted butter.

Pour this mixture over the sugar and flour, stirring with a wooden spoon or spatula just until combined. Fold in the chopped dates. Then scrape the batter into the prepared baking dish. (Don't be concerned that it doesn't look very full, it will rise as it bakes.)

Sprinkle 1 cup of the dark muscovado sugar over the top of the batter and dot with the pieces of butter. Pour the boiling water over the top of the entire dish and transfer to the oven.

Bake for 45 minutes or until the top of the pudding cake is springy and spongy when touched. Remove from oven to cool. Underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce.

Serve with vanilla ice cream, creme fraiche, or whipped cream.

*For the cake - I used 1/4 cup light muscovado sugar & 1/4 cup dark molasses sugar – both by Billington’s (because I could not find dark muscovado)

**For the sauce – I used 1/2 cup light muscovado sugar & 1/2 cup dark molasses sugar – both by Billington’s.

Muscovado sugar (also called Barbados or moist sugar) : Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than "regular" brown sugar.

Light and Dark brown muscovado sugars contain molasses; the darker the color is, the more molasses and therefore the stronger the flavour. They are used in the same way as light and dark brown soft sugars.

Substitution: If you can’t get muscovado, use a good quality dark brown sugar.