Hello friends – happy Monday and happy (almost) Christmas.  Before I head out to spend some down-time with my family, I want to take a moment to tell you how much I LOVE YOU!  Writing this blog brings so much joy into my life.  What makes the effort most meaningful is knowing that people actually read what I write and even like it (for the most part).  Thank you for your emails and messages of kind words over the past 2 and half years.  I hope that you have a Merry Christmas filled with good times, great friend and family and yummy food!

On the last note, last night my friend Caroline hosted a FABULOUS holiday dinner.  We devoured a delicious, decadent sticky toffee pudding for the dessert.  I can still feel it melting in my mouth and have been craving more all morning.  So, I searched around for promising British Sticky Toffee Pudding recipe that I could share.  I’m going to attempt to make a batch today and bring it to my family’s Christmas Eve gathering.  It takes only 40 minutes to prepare and serves about 6.  We won’t talk about the calories 🙂

Sticky Toffee Pudding Recipe

by: Elaine Lemm, British and Irish Food Expert

INGREDIENTS

• 8 oz/225g cooking dates, stoned and chopped small
• 6 fl oz/175ml boiling water
• 1 tsp vanilla extract
• 6 oz/ 175g self-raising
• 1 tsp bicarbonate of soda
• 2 large, fresh eggs, lightly beaten
• 3 oz/85g butter , softened, plus extra for greasing
• 5 oz/140g demerara sugar
• 2 tbsp black treacle 
• 3 ½ fl oz/100ml milk
• SAUCE
• 6 oz /175g light muscovado sugar
• 2 oz/55g butter , cut into pieces
• 8 oz/ 225ml heavy/double cream
• 1 tbsp black treacle 

INSTRUCTIONS – to make the cake

• Preheat the oven to 325°F/160°C/Gas 3
• Butter 6, 7fl/oz/200ml individual pudding tins or use an 8″ x 8″ x 2 ½” deep (20cm x 20cm x 6.5cm deep) square baking dish and dust lightly with flour.
• Put the chopped dates into a large glass bowl, cover with boiling water, leave for 20 minutes to swell and soften. Once soft, add the vanilla extract.
• Sieve the flour and bicarbonate of soda into a large baking bowl.
• In another baking bowl, cream the butter and sugar together until light and creamy, don’t worry about grains of sugar, they will melt during cooking.
• Little by little, add the beaten eggs, mixing really well between additions. Add the treacle and beat well.
• Using a large metal spoon carefully fold in one third of the flour, then carefully stir in one third of the milk. Repeat until all the flour and milk is used up.
• Add the chopped dates (including any liquid in the bowl) and stir gently. The pudding mixture will resemble a thick batter.
• Divide the mixture between the six pudding tins, place on a baking sheet and bake in the preheated oven for 20 – 25 mins for individual puddings or 45 – 50 mins for the large square. The cake should be raised and firm to the touch, if not cook a little longer but take care not to burn. Once ready, remove from the oven and leave to cool in the tins for 10 minutes before turning out.

INSTRUCTIONS – to make the sauce (meanwhile)

• Over a medium heat, melt the butter, sugar and half the cream in a saucepan. Raise the heat slightly and bring to the boil stirring constantly until all the sugar has dissolved. Add the treacle and allow the sauce to bubble for 2 mins. Remove from the heat and leave to cool for 1 minute then stir in the remaining cream.
• Place a portion of the cake onto warm individual serving dishes, and drizzle generous amounts of sauce over.
• Serve with custard or ice cream.