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Easy Sticky-Toffee Pudding
This draws on a the culinary technology of the surprise pudding — that amazing affair by which, on baking, a layer of sponge is formed, under which evolves a thick and luscious sauce — while playing with the flavours of a traditional sticky-toffee pudding. True, if you're feeding 12 people you'll need to make two, but given how almost provocatively easy it is, that's no big deal. I can see this stretching to 8, maybe even a little bit beyond, but I wouldn't want to ask much more of it... Better to have too much than give rise to even the slightest tremor of ration-anxiety at the table. Never Knowingly Undercatered, that's me.
For the cake:
100 g dark muscovado sugar
175 g self-raising flour
125 ml full-fat milk
1 egg
1 teaspoon vanilla extract
50 g unsalted butter, melted
200 g chopped, rolled dates
For the sauce:
200 g dark muscovado sugar
approx. 25 g unsalted butter in little blobs
500 ml boiling water
Preheat the oven to 190°C/gas mark 5 and butter a 1 1/2 litre capacity pudding dish.
Combine the 100g dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and four, stirring — just with a wooden spoon — to combine. Fold in the dates then scrape into the prepared pudding dish. Don't worry if it doesn't look very full: it will do by the time it cooks.
Sprinkle over the 200g dark muscovado sugar and dot with the butter. Pour over the boiling water (yes, really!) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it's cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, crème fraîche, double or single cream as you wish.
Serves 6–8.
Présentation de l'éditeur :
This draws on a the culinary technology of the surprise pudding — that amazing affair by which, on baking, a layer of sponge is formed, under which evolves a thick and luscious sauce — while playing with the flavours of a traditional sticky-toffee pudding. True, if you're feeding 12 people you'll need to make two, but given how almost provocatively easy it is, that's no big deal. I can see this stretching to 8, maybe even a little bit beyond, but I wouldn't want to ask much more of it... Better to have too much than give rise to even the slightest tremor of ration-anxiety at the table. Never Knowingly Undercatered, that's me.
For the cake:
100 g dark muscovado sugar
175 g self-raising flour
125 ml full-fat milk
1 egg
1 teaspoon vanilla extract
50 g unsalted butter, melted
200 g chopped, rolled dates
For the sauce:
200 g dark muscovado sugar
approx. 25 g unsalted butter in little blobs
500 ml boiling water
Preheat the oven to 190°C/gas mark 5 and butter a 1 1/2 litre capacity pudding dish.
Combine the 100g dark muscovado sugar with the flour in a large bowl. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and four, stirring — just with a wooden spoon — to combine. Fold in the dates then scrape into the prepared pudding dish. Don't worry if it doesn't look very full: it will do by the time it cooks.
Sprinkle over the 200g dark muscovado sugar and dot with the butter. Pour over the boiling water (yes, really!) and transfer to the oven. Set the timer for 45 minutes, though you might find the pudding needs 5 or 10 minutes more. The top of the pudding should be springy and spongy when it's cooked; underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, crème fraîche, double or single cream as you wish.
Serves 6–8.
Nigella Collection: a vibrant new look for Nigella’s classic cookery books.
‘Cooking isn’t performance art – or shouldn’t be. Make your food welcoming rather than fussy and remember that it’s not a test of your worth and acceptability: it’s just dinner, and can be easily delicious.’
Packed with fresh ideas and exciting new twists on old favourites, Nigella Lawson brings you mouthwatering but simple recipes to add flavour to your busy life – from quick family meals and easy suppers to dinner party menus and roast lunches.
With luscious photography, evocative food writing and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family.
All-Day Breakfast – recipes to start the day right, whatever time you get up!
Comfort Food – from chocolate fudge cake to mashed potato
TV Dinners – quick meals and simple snacks
Party Girl – cupcakes, barbecue chicken and much more to help you celebrate in style
Rainy Days – family meals to savour and share, and how to feel warm in the kitchen when it’s cold outside
Trashy – kitsch in the kitchen and fun food
Legacy – recipes from Nigella’s family
Suppertime – dinner party ideas that let you relax
Slow-Cook Weekend – the joys of slow roasting and languorous baking: roast pork, sticky toffee pudding and all the trimmings
Templefood – recipes to refresh and restore, and make you feel serenely smug
‘Cooking isn’t performance art – or shouldn’t be. Make your food welcoming rather than fussy and remember that it’s not a test of your worth and acceptability: it’s just dinner, and can be easily delicious.’
Packed with fresh ideas and exciting new twists on old favourites, Nigella Lawson brings you mouthwatering but simple recipes to add flavour to your busy life – from quick family meals and easy suppers to dinner party menus and roast lunches.
With luscious photography, evocative food writing and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family.
All-Day Breakfast – recipes to start the day right, whatever time you get up!
Comfort Food – from chocolate fudge cake to mashed potato
TV Dinners – quick meals and simple snacks
Party Girl – cupcakes, barbecue chicken and much more to help you celebrate in style
Rainy Days – family meals to savour and share, and how to feel warm in the kitchen when it’s cold outside
Trashy – kitsch in the kitchen and fun food
Legacy – recipes from Nigella’s family
Suppertime – dinner party ideas that let you relax
Slow-Cook Weekend – the joys of slow roasting and languorous baking: roast pork, sticky toffee pudding and all the trimmings
Templefood – recipes to refresh and restore, and make you feel serenely smug
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
- ÉditeurChatto & Windus
- Date d'édition2098
- ISBN 10 0701181354
- ISBN 13 9780701181352
- ReliureBroché
- Nombre de pages256
- Evaluation vendeur
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