Sticky Toffee Pudding
"There is very little that can compare with the glory of a sticky toffee pudding. My STP is altogether deeper and darker than the original version: it is still sweet, but the muscovado sugar and black treacle give it an almost savage intensity. It shouldn’t be eaten piping hot, but warm: once the sponge has been topped with a glaze of the sauce you should leave it for 30 minutes before serving, though you can easily leave it for up to an hour. I recommend serving this with the Salted Caramel Ice Cream - in fact, ..."
INGREDIENTS
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200 grams soft dried pitted dates (roughly chopped)
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200 millilitres water from a freshly boiled kettle
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1 teaspoon bicarbonate of soda
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75 grams soft unsalted butter (plus more for greasing)
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2 x 15ml tablespoons black treacle
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50 grams dark muscovado sugar
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2 large eggs (at room temperature)
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150 grams plain flour
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2 teaspoons baking powder
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150 grams soft unsalted butter
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300 grams dark muscovado sugar
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1 x 15ml tablespoon black treacle
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200 millilitres double cream (plus more to serve)
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