Miss Bobbin’s Sticky Toffee Pudding – Guest Blog!

Summer isn’t over quite yet but I’ve already started to crave warm, spicy desserts. his Sticky Toffee Pudding comes courtesy of my dear friend, Sarah, aka Miss Bobbin.  Our first guest blogger encourages you to dive into these personal sized puds adorned with a warm, thick and luscious treacle (molasses) sauce.  

From Miss Bobbin’s own mouth, “When Lauriebell’s Bakery asked me to guest blog for them, I jumped at the chance – mainly because I love an excuse to grease some tins and pop the oven on. I then got extra excited when I was asked to choose my favourite British *pudding. It wasn’t a hard decision for me, it instantly conjured up visions of cosy country pubs, with chalkboard dessert menus and warm, rich Sticky Toffee Pudding. It shouldn’t be hard decision for you either…except whether you have custard or ice cream on the side.

For me, the key to the best Sticky Toffee is using dates through the batter mixture. I chose to make a very slightly adapted James Martin recipe as it ticked all the boxes for me. Lots of yummy ingredients and it has the word ‘quick’ in the title. So here goes…”

*Pudding is British English for dessert. 🙂

Ingredients:

For the cake:
55 g/2 oz butter, plus extra for greasing
170 g/6 oz demerara sugar (Also know as Raw or Natural sugar in the States)
1 tbsp golden syrup (You can find this in American grocery stores usually however you could also try runny honey or corn syrup)
2  eggs
1 tbsp black treacle (In the US you would use molasses)
200 g/7 oz self-raising flour, plus extra for flouring
200 g/7 oz pitted dates
290 ml/10 fl oz / 1 ¼ cups  boiling water
1 tsp bicarbonate of soda
½ tsp vanilla extract

For the sauce:
110ml/4fl oz / ½ cup double (heavy) cream
55g/2oz butter, diced
55g/2oz dark muscovado sugar (In the US this is dark brown sugar)
2 tbsp black treacle (See notes above)
1 tbsp golden syrup (See notes above)

Instructions: 

1.  Preheat the oven to 180c Fan/400F/Gas 6. Grease and flour your individual pudding molds. Bear in mind I made 9 generous puddings out of the mix.

Not yet floured

2. Cream the butter and sugar together until pale and fluffy. I tend to use an electric hand whisk for this task – quick and easy on the arms. TIP: As you are using demerara (raw) sugar the mixture will still have quite a heavy grainy texture.

3 Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. TIP: I used the electric whisk again here, it helps to make the mixture lighter at this stage.

4.  Add the flour and blend, at a low speed, until well combined.

5. Meanwhile, chop your dates into bit-sized bits and blend with boiling water to make a smooth purée. Stir in the bicarbonate of soda and vanilla. TIP: I used a mini food mixer for this task, but a hand held liquidizer would do the trick. Also, I prefer to use Medjool dates, not sure if they can be found Stateside.

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

7. Pour the mixture into your prepared molds and bake for 20-25 minutes – or until they are springy to touch and golden brown.

8.  Let’s not forget the sauce!  Heat all of the ingredients for the sauce in a pan, stirring occasionally, until boiling. TIP: The mixture will become very hot, so don’t be tempted to lick the spoon!  

9.  Give the sauce a few minutes to cool before pouring over the soft, warm puddings. Choose your weapon (custard or ice cream), sit back and enjoy. 

About Miss Bobbin

Miss Bobbin’s has been baking cakey treats for 10 years now and she learnt the best way – from her mum. Her passion is for traditional cakes and bakes, and bringing elements of recipes together to make new and yummy treats.

Favourite ice cream flavour?
Coconut. But I’m more of a sorbet fan.

What song did you most recently listen to on your playlist?
Robin Thicke, Blurred Lines

What is your current food obsession/craving?
Frozen grapes. Pluck them off, pop then in the freezer and they’re like little balls of natural sorbet. Perfect for the hot weather.

Another current food obsession is BBQ’d green asparagus. Little bit of olive oil and salt/pepper. Simple perfection.

In honor of James Martin, food heaven?
Meringue

Food hell?
Coriander (That’s cilantro to us Yanks!)

Where can we find your treats?
I love to sell my wares at local events. I cook a lot with my mum and we often have a stall together – most recently at a big vintage car rally in Norwich, Norfolk.

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