How to make Nigella Lawson’s ‘Sticky Toffee Pudding’ — rich, delicious and oh so fattening
English cook Nigella Lawson made sticky toffee pudding this week on her new BBC show ‘Nigella: At My Table‘, and I was in seventh heaven. Because, being British, sticky toffee pudding is just about my favorite thing.
It is also something I rarely eat, as I am a Brit living outside the U.K. in Austria.
Interestingly, Nigella calls sticky toffee pudding “a Christmas classic”, although I have never eaten it at Christmas, and I don’t think anyone I know has either.
So how do you make Nigella Lawson’s version of sticky toffee pudding? Easy, and here is what you will need. Although don’t make it too often, as it is utterly loaded with calories and fat.
Ingredients
The pudding
200 grams dried and pitted dates
1 teaspoon of bicarbonate of soda
200 milligrams of boiled water
75 grams of butter
2 tablespoons of black treacle
50 grams muscovado sugar
2 large eggs
150 grams plain flour
2 teaspoons of baking powder
The sauce
150 grams of butter
300 grams of muscovado or brown sugar
1 tablespoon of treacle
200 milligrams of double cream
Method
1. Chop the dates into small pieces, and place in a large mixing bowl. Add the bicarbonate of soda and the boiled water. Leave this in the bowl to soften.
2. Put the butter into another mixing bowl and add the treacle. Mix together. Then add the muscovado sugar, and mix it in well. (You can use dark brown sugar if you cannot find muscovado at your local grocery store).
3. Add the eggs to the butter, sugar and treacle mixture and beat them in on a slow speed until completely mixed. Slowly add the flour and the baking powder, and continue to mix until it resembles a thick batter.
4. Use a fork to squash the now more moist dates until they are even softer, and then add the date mixture to the batter and mix together.
5. Put the batter into a square ovenproof dish — approximately 23 centimeters square — and spread it around until the mixture is the same thickness throughout the entire dish.
6. Bake the mixture at 180 degrees for around 30 minutes.
7. Put 150 grams of butter into a saucepan and melt it over a low heat. Add the muscovado sugar and a tablespoon of black treacle and melt together slowly. Stir together once the butter has melted.
8. Once everything is melted together and mixed well, add 200 milligrams of double cream and mix again.
9. Boil, then pour about one quarter of the mixture over the pudding as it comes out of the oven. The rest you can put in a jug and use as a sauce at the table for the pudding — served either with ice cream or without. (I’m a without girl myself, but that is entirely up to you).
You can find more recipes from Nigella: At My Table on the BBC’s website, and watch all episodes if you missed them. At least for a few weeks after they air.
Related: How to make Nigella’s Christmas shortbreads — they’re soooooo good!
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