Perfect for January..Easy Sticky Toffee Pudding

It's that month again....the long, dark one that seems to go on forever! Actually, I quite enjoy it - but there's no doubt that it can be difficult to get through. Some things make it easier...the gloomy weather is the perfect excuse (if you need one) to spend more time in the kitchen. Nothing cheers me up like an afternoon of baking, with Radio 4 and Alice as company!

This recipe is absolutely perfect for brightening a January evening - and it's really, really easy. I have a lot to thank Nigella Lawson for...even though her recent programmes have felt a bit false & over-staged, I just know (food-wise at least) we are kindred spirits! I have a re-run of Nigella Kitchen on as I write, and she's waxing lyrical about lemons...one of my absolute favourite ingredients.

I have been baking this Easy Sticky Toffee Pudding ever since I found the recipe in 'Nigella Bites' a few years ago. It's a great favourite at one of the pub-restaurants that I supply...and I thought that you might like to try it too!

I've converted it to cups as well (impressed?) and even remembered to take photos throughout the baking process today. Just bear in mind that I was making 4 x the recipe...so if you make it, there won't be as much of everything!

Sticky Toffee Pudding a la Lawson

Preheat oven to 190c/375f

I use square foil 23cm/9" pans for my puddings...but any baking dish (glass or pottery is fine) that holds roughly 1 1/2 litres will do...I line mine with baking parchment but you can just butter yours if you prefer!

Ingredients

175g/1& 1/4 cups SELF RAISING FLOUR

100g/1/2 cup (packed) DARK BROWN or MUSCOVADO SUGAR

1 EGG

50g/1/2 stick UNSALTED BUTTER

125ml/ 1/2 cup WHOLE MILK

1 tsp PURE VANILLA EXTRACT

200g/1 & 1/4 cups CHOPPED STONELESS DATES

For the sauce

200g/2 cups (lightly packed) DARK BROWN MUSCOVADO SUGAR

25g/ 1/4 cup UNSALTED BUTTER

Ok....here we go!

Place the flour & sugar into a large bowl & mix to combine - I use my fingers to squash any lumps in the sugar, but a few don't matter & are actually a nice surprise as you eat!

Melt the butter....I would normally use a microwave for this, but mine has gone kaput!

Remove from the heat & pour the milk over the butter, then whisk in the egg and vanilla extract...

Pour the liquid onto the dry ingredients and stir well...

Mix in the dates and scrape into the prepared dish, levelling the top...

At this stage, you need to put the kettle on - both for the recipe AND for the cup of tea you can enjoy while it's baking!

Now top the mixture with the remaining sugar and spread evenly...yes, that IS the sauce sugar! This is one of those amazing puddings that turns itself upside down while it cooks...trust me (as I trusted Nigella!) Then dot the sugar all over with pieces of the remaining butter...

By now the kettle should have boiled! Pour boiling water all over the top of the pudding... (if you are worried about getting it to the oven, you can put the dish in the oven first and then add the water!)

Make sure the sugar is completely wet...about 500ml/2 cups water, but don't worry too much about measuring it accurately...

If you haven't already, put it in the oven and bake for around 40 minutes. I always rotate mine halfway through, to ensure that it cooks evenly. After 20 minutes it will look something like this....

After 40 minutes or so, remove from the oven. The top should be well browned and slightly crusty. If you push with your finger it should feel firm...

But DO remember that it has lots of delicious butterscotch-y sauce beneath...so it will be shifting around in it's dish! You will probably see the shiny toffee bubbling up at the edges while it's still hot.

So that's all there is to it! Either serve it straight from the oven in it's cooking dish, or cool and reheat as needed (in the microwave is fine, but don't overheat) Absolutely delicious with cream, ice cream or custard of course!
Highly recommended to chase away the winter blues...or just to make for someone you love very much (and, yes, that CAN be yourself!!)

Happy happy New Year...I look forward to cooking my way through 2012 with you! xoxo

A cake for Robin...and ending an era...

One of my favourite things about blogging is the amazing people you 'meet' through it. I have made so many new friends...foodies,restaurateurs, hoteliers, creative whizzes, authors, poets and all round sweethearts! And I was particularly thrilled to find the blog of actor/writer, Francophile & wonderful cook Robin Ellis... Robin has been a hero of mine since he starred in the 1970's drama 'Poldark' which captured my mind and heart when I was about 10 and has stayed there ever since. A fabulous swashbuckling saga of love, shipwrecks, tin-mining & treachery in late 18th century Cornwall....made in the days when TV drama serials developed the storyline properly, over 3 months or so...leaving the viewers with a cliffhanger each week and something to look forward to and anticipate on Sunday evenings. Robin played the male lead, Ross Poldark - a dashing, non-conformist maverick of noble birth. Unforgettable!

He & his wife, Meredith, now live in a beautiful part of south western France where they enjoy a somewhat quieter life! Robin was diagnosed with Type 2 diabetes 12 years ago and has managed to control his blood sugar levels by changing his diet to a healthy, Mediterranean based one and increasing the amount of exercise he takes. He devises many of his own recipes and recently published a book of them: Delicious Dishes for Diabetics. I have a copy...even though I'm not diabetic, the recipes are suitable for anyone who wants to live a healthier lifestyle and there are some great ideas in there.

Inspired by the book, I have created a no-sugar Banana Date Cake...based on a recipe my Grandfather (who also had type 2) gave me years ago. I've adapted it slightly, and it will be on my Farmer's Market Stall tomorrow. I find that there are more & more people suffering with diabetes...also gluten & wheat allergies. So I try to offer something for them, too, on the stall. Why should anyone miss out on cake?? My youngest nephew, William, adores this - and my sister is happy for him to eat plenty as there are only good things in it!

Banana Date Cake

150g dried, chopped dates

450g very ripe bananas (peeled weight)

2 eggs, beaten

200g spelt or wholewheat flour

1 tsp bicarbonate of soda

1 tsp ground cinnamon

100g ground almonds

300ml buttermilk or plain yoghurt

Grease & line a 23cm round tin with baking parchment & preheat oven to 175c

Put the dates in a small bowl or measuring jug & cover with hot water (from the tap is fine) Leave to soak for about 10 mins, then drain and squeeze out the excess water (I use my hands for this!) to leave a thick paste.

Mash the bananas well in a large bowl and stir in the dates, along with the eggs. Fold in the dry ingredients and then finally stir in the buttermilk or yoghurt. Turn into the tin, smooth the top and bake for 45mins-1 hour. It will be a lovely brown on top and pulling away slightly from the sides of the tin when ready. Cool in the tin before turning out. It's even better if you make it the day before you eat it...the banana flavour intensifies and the dates get stickier! It keeps very well for a few days in a tin or wrapped in foil.

This week is bittersweet for me. Saturday will be the last time, after almost 8 years, that I make my daily delivery to The Coffee Tree. The current owners, Barry & Sandra and Sue & Roy have decided to retire...and I shall be leaving with them. I feel sad already! This morning was my last Monday...it has all been such a big part of my life for such a long time. But everything moves on - and change is good. I will miss it, them and the customers (who have become friends) very much, though. Next Monday will feel very strange!

I am delivering Old Favourites this week.. I've had.many requests for cakes & pastries that I've made over the years, so watch for that update next week. I'll still have plenty to occupy my time - including a book to finish!

And there have been some recent creations, of course:

Cinnamon Apple Cakes...filled with creme fraiche and home made apple sauce (from local Bramley apples)

delicious (though I say so myself...)

Plum Cake, with a damson jelly glaze (which looks quite bright in the flash - but it's just pure fruit, honestly!)

and my favourite Florentine Bars....

chewy fruit & nuts in a maple caramel on a shortbread base.....

And finally....my Brownie of the Month on the stall tomorrow will be....

ta daaaa....Peanut Butter Swirl. I used no sugar wholenut peanut butter, which contrasts beautifully with the very chocolatey brownie...and plenty of roasted peanuts too.
It should be a good day on the stall...I hope the weather stays the way it is today - sunny, mild and blustery. Perfect!

Enjoy your week xoxo