TV chef Nigella Lawson has shared her recipe for a delicious sticky toffee pudding - and it's ready in less than hour. Sharing the recipe with BBC Food , Nigella wrote: "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 seems redolent of ginger, cloves, allspice – and yet none of these spices are used.
It’s a miracle. I don’t understand it – but then, miracles are not to be questioned." This delicious dessert is the perfect choice for hosting guests this Christmas season, and will certainly leave them impressed.
And after serving if you have any left, Nigella says that if you take a slab of it cut from the dish tastes like the most "magnificent sticky gingerbread." Nigella Lawson's sticky toffee pudding For the sponge 200g/7oz soft dried pitted dates, roughly chopped 200ml/7fl oz water from a freshly boiled kettle One tsp bicarbonate of soda 75g/21⁄2oz unsalted butter, softened, plus more for greasing 2 tbsp black treacle 50g/13⁄4oz dark muscovado sugar Two large free-range eggs, kept at room temperature 150g/51⁄2oz plain flour 2 tsp baking powder For the sauce 150g/51⁄2oz unsalted butter, softened 300g/101⁄2oz dark muscovado sugar One tbsp black treacle 200ml/7fl oz double cream, plus more to serve Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a 23x23cm/9x9in square baking dish. Pour the chopped dates, boiling water, and bicarbon.