Nigella Lawson’s sticky toffee pudding recipe is ‘comforting and indulgent’
Sticky toffee pudding is an English classic, but it can be tricky and laborious to make.
Luckily, Nigella Lawson, known for making even the most complicated recipes super simple, has shared her take on sticky toffee pudding.
Featured in her Nigella Bites cookbook, the recipe doesn’t involve making a separate caramel sauce and cooks in less than an hour.
Nigella said of the recipe: “It’s exactly what you want for a Sunday lunch, cozy, comforting and indulgent. You might need a brisk walk afterwards!”
The recipe has been described as “easy” and “wonderful” by bakers who have tried it.
One reviewer said: “I’ve never needed to adjust or change anything! I’ve been making this since I first found the recipe and it’s the dessert I get asked to make the most. Absolutely delicious.
How to make Nigella’s Easy Sticky Toffee Pudding
Ingredients:
For the cake:
- 100 grams of dark brown muscovado sugar
- 175 grams of self-rising flour
- 125 milliliters of whole milk
- A large egg
- A teaspoon of vanilla extract
- 50 grams of unsalted butter (melted)
- 200 grams of chopped dates
For the sauce:
- 200 grams of dark brown muscovado sugar
- approximately. 25 grams of unsalted butter (in small drops)
Method:
1. Preheat the oven to 190°C/170°C Fan/Gas 5/375ºF and butter a 1.5 liter pudding dish.
2. First, mix 100g of dark muscovado sugar with the flour in a large bowl. Then add the milk in a measuring glass, add the egg, vanilla and melted butter. Pour this mixture over the sugar and flour, taking care to mix well with a wooden spoon. Stir in the dates before scraping all the ingredients into the pudding dish. The dish may seem like it’s about to boil over, but that’s normal.
3. Sprinkle more than 200 g of black muscovado sugar before dotting it with butter. Pour over 500 ml of boiling water and put in the oven.
4. Set the timer for 45 minutes. You may need five or ten more minutes. You’ll know when the pudding is done when it’s springy and spongy when cooked and the butter and muscovado sugar have turned into a rich, sticky sauce.
Serve the dish with crème fraîche, double or simple cream or vanilla ice cream for a delicious and decadent dessert.
