STP!

                                   

STP - In real words Sticky Toffee Pudding, is just about one of mine and my sister's favourite deserts.

I just can't deny myself the oozy toffee sauce mixed with the soft cake and ice cream. I could honestly eat STP everyday, that may seem a bit much but I think its definitely worth gaining 2 stone for!!

I had made this SBJ (Sweet Baby James, aka James Martin. I'm all about the abbreviations today) before, but decided to adapt it a little. 

We also had a can of condensed milk lying around that I had managed to not eat in one go for a good few months...So I decided to attempt to make Dulche de Leche. I had never made it before, so this is all trial and error but I didn't want it to be too thick so I undercooked it, and ended up with really really sweet condensed milk. I'm actually not complaining! So next time I will try to cook it for a bit longer, its just a bit frustrating when you can't see whats going on inside the tin!!

The recipe is pretty much true to form, except I added some raisins and used light brown sugar instead of dark because we didn't have any!

Sticky Toffee Pudding

(adapted from James Martin's Deserts)

Ingredients

For the cake:

55g/2oz butter, plus extra for greasing

170g/6oz demerara sugar

1 tbsp golden syrup

2 free-range eggs

2 tbsp black treacle

200g/7oz self-raising flour, plus extra for flouring

200g/7oz pitted dates

100g/4oz raisins

290ml/10fl oz boiling water

1 tsp bicarbonate of soda

½ tsp vanilla extract

For the sauce:

110ml/4fl oz double cream

55g/2oz butter, diced

55g/2oz dark muscovado sugar

2 tbsp black treacle

1 tbsp golden syrup

Method

1. Preheat the oven to 200C/400F/Gas 6. Grease and flour 6 individual pudding moulds.

2. Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl.

3. Meanwhile, blend the dates and boiling water in a food processor to a smooth purée. Stir in the bicarbonate of soda and vanilla.

4. Pour the date mixture into the pudding batter and stir until well combined.

5. Pour the mixture into the moulds and bake for 20-25 minutes if in individual moulds, or 40-45 minutes in one tray or until the top is springy and golden-brown.

6. To make the sauce, heat all of the ingredients in a pan, stirring occasionally, until boiling.

For the Dulche de Leche:

1 can condendsed milk

Method

1. Put the can in a pan and cover with water to about 3/4 up the tin.

2. Boil on a low heat for 2-3 hours for a lightly carmelised sauce, 3-4 hours for abit darker, 5-6 hours for quite a thick sauce and so on.