Sticky Toffee Pudding

  Posted on October 27, 2009  by Leslie Blythe  1 comment

The Brits and Their Pudding….

Having lived in London for 6 years, I learned a bit about the British diet (not sure “diet” is the right word).   Basically, pudding is bloody important!  I have never had a dessert served in England without a pitcher of cream being passed around the table to douse it in.  Every, yes I mean EVERY, dessert gets doused in heavy cream.  Let me just add that their “light” cream is what we call heavy cream here on this side of the pond.

Anyway, the following recipe is from the Goddess herself, Nigella Lawson, and it’s definitely worth the calories.

Sticky Toffee Pudding

Serves 6-8

1 cup plus 2 Tbs self rising flour
scant 1/3 cup dark brown sugar, packed
½ cup milk
1 egg
1 tsp vanilla
¼ cup unsalted butter, melted

Topping
¾ cup plus 2 Tbs chopped, rolled dates
¾ cup dark brown sugar, packed
approx. 2 Tbs of unsalted butter in little bits
2 cups boiling water

Grease a 1½ quart casserole dish.  Mix the ingredients.  Preheat oven to 375ºF.  Put mixture in dish and add topping.  Then pour the boiling water on top.  Put the dish on a cookie sheet and bake for 45 minutes.

NB – I make this in the morning and put it in the refrigerator.