As temperatures plummet across the UK, snuggling up on the sofa with a homemade sticky toffee pudding can feel utterly warming and comforting. Describing her take on a sticky pudding as "deeper and darker" than a traditional recipe , Nigella Lawson pours black treacle sauce over her delightful sponge. Taken from Nigella : At My Table recipe book, the sticky toffee pudding only takes less than half an hour to prepare, and is ready to eat within the hour.
"It seems redolent of ginger, cloves, allspice – and yet none of these spices are used," Nigella noted. Here's how to make Nigella 's tasty sticky toffee pudding that will be tantalising on the tastebuds. Sticky toffee pudding Serves: nine people For the sponge 200g soft dried pitted dates, roughly chopped 200ml freshly boiled water One tsp bicarbonate of soda 75g unsalted butter, softened, plus extra for greasing Two tbsp black treacle 50g dark muscovado sugar Two large eggs, room temperature 150g plain flour Two tsp baking powder For the sauce 150g unsalted butter, softened 300g dark muscovado sugar One tbsp black treacle 200ml double cream, plus more to serve Method Preheat the oven to 180C (160C fan/gas four) and lightly grease a 23x23cm baking dish.
Next, put the chopped dates, boiling water and bicarbonate of soda into a bowl, stir and then leave for 10 minutes. Cream the butter and black treacle together in a stand mixer until well mixed, then add the sugar and mix again, beating out any lumps. Beat in one of the eggs.
