please forgive me (aka sticky toffee pudding)
Almost 3 months ago, I posted that I was taking a knee for a little while. I didn’t know what a little while would end up being and I certainly never intended it to be almost 3 months. 3 weeks? Maybe. 3 months? That’s blog suicide.
And then I received emails and comments from people like you reading this blog encouraging me to get back to writing–thank you. This blog started sometime ago as little more than a means of me keeping closer track of my recipes and a fun little way of documenting our travel. I forget from time to time that there are people “out there” actually reading this, hopefully enjoying this, and even missing the posts when they don’t come.
And while I can’t say I’ve found my zen quite yet, I promise that KC was never far from my mind. I took photos, kept notes and now it’s just a matter of making sense of all of it. I even racked my brain for an idea of how to make it up to you.
It would have to be sweet.
It would need to be sinful.
It would have to be one of those dishes that leave people cleaning their plates with their finger.
KC confession: I made this at Christmas. It came after a shamefully large dinner and everyone still cleaned their plates. So, as my entry back to the world of blogging, I leave you with this. A dessert that immediately made its way to KC favorite status.
tiny sticky toffee pudding
from a frankenstein of recipes from Nigella
- Butter, for baking dish plus 1/4 cup, melted
- Scant 1/3 cup dark brown sugar, packed
- 1 cup plus 2 tablespoons self-rising flour
- 1/2 cup whole milk
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup plus 2 tablespoons finely chopped, pitted dates
- 200g or 1 cup white sugar
- 200g or 14 tbsps of unsalted butter
- juice of 1/2 lemon
- 200ml or 7/8 cp cream
- Chop pitted dates and set aside.
- Preheat the oven to 375 degrees F.
- Butter and flour 6 ramekins.
- Combine the sugar with the flour in a large bowl.
- Pour the milk into a measuring cup, beat in the egg, vanilla and melted butter.
- Pour mixture over the sugar and flour, stirring with a wooden spoon to combine.
- Fold in the dates.
- Evenly distribute batter among ramekins Don’t worry if they don’t look full; cakes will rise.
- Bake for 10-12 minutes.
- Test after 10 minutes using a toothpick–you want the toothpick to come out clean.
- Remove ramekins when ready allow to cool while you make the sauce.
- In a pan on the stove put the butter and sugar, let it melt. Bring to boiling point whisking continuously, the mixture will start to caramelize.
- The mixture will go from a white gold color to a nutty brown one.
- Remove from heat and pour in lemon juice. This will cause the whole thing to bubble up, so be careful.
- Have the cream close by and add, continuing to whisk
- NOTE: If the sauce seizes up (and this has happened to me in the past), put mixture back on a low flame and keep stirring. Eventually, it melts down again and you’re left with a lovely sauce.
- Remove the cakes from ramekins and flip upside down onto plate.
- Cover with butterscotch sauce.