Sticky Toffee Pudding is such a decadent dessert, rich, sweet and full of delicious toffee flavour. It is comfort food at its best.
When I think of what makes me happy, after my family it would have to be cake or puddings. I have such a sweet tooth and whether I am baking or eating desserts, it really makes me smile and I genuinely get real pleasure from creating sweet food and from the taste of it too. My favourite hot pudding of all time is Sticky Toffee Pudding , and if it is on the dessert menu whenever I eat out I find it hard to resist having a portion!
I have to confess though, that as much as I adore this classic pudding, I have never made one myself. I do not know why I have never done so before, but now that my youngest is a sticky toffee pudding fan also now, I decided it was time to make one. It so happens that on this weeks Great British Bake Off the theme is Puddings, so it was the perfect excuse to have a go at making this dessert at long last. Now I did not steam my pudding like most of the GBBO contestants did on tonights show. However, it is still a pudding and it is my bake along and therefore, a baked pudding is allowed !
Now not only does certain foods make me happy whether I am cooking/baking or eating it, what also makes me happy is when my children want to get creative in the kitchen with me. Having two boys I want them to learn to cook and bake , so that they will have some important domestic life skills to take with them when they leave home. Therefore, I try to encourage them as much as possible.
Jenson was very keen to help make our Sticky Toffee Pudding and did a great job as my assistant cook.
As much as possible I do try to use the best ingredients I can afford for my family, and because this was our first attempt at our favourite hot pudding, and we were going to be sharing it with our family, I used some lovely organic ingredients. I especially love using Yeo Valley products. Having been lucky enough to visit their farm few times in the past, I love their ethos and the fact that all of the products are not only organic, but British made, and not just that but made in Somerset: my neighbouring country. Their yogurts are by far the best and tastiest available in the supermarket, in my opinion. It is always reassuring to know that there are fewer pesticides, no artificial colours and preservatives and no GM ingredients in organic food, and Yeo Valley are no exception. Using organic products in my cooking and baking, such as Yeo Valley, makes me happy because I feel I am offering the best possible ingredients to my loved ones.
As a child it always made me happy to lick the bowl after making cake batter – actually, it still does! However, with Jenson I do not get the whole bowl to myself, so he had great delight in being able to taste the batter on the spatula.
Do you know what else makes me happy when it comes to baking? Having some pretty bakeware or serve ware to present my homemade puddings and cakes on. This pudding basin was bought especially for our sticky toffee pudding, and it can be used lots of times for making family puddings now, and will hold some wonderful, happy memories with each use.
My photos are not as good from here on in, as it is hard to whip away a dessert when you have guests waiting to eat it! Had I whisked it away and photographed it, I think I might have had uproar and exclaims of where is the pudding? from my family. So these are photos taken with the family at the table, and not with the best lighting or a staged table! Still, I can assure you that it tasted lovely and when I make the pudding again I can always update the photos.
As you can see, the colour of the sponge is a gorgeous toffee colour.
Delicious and food to really make you happy and content. We recommend serving Sticky Toffee Pudding alongside some Yeo Valley organic vanilla ice cream.
Here is the recipe:
- *For the sponge*
- 60g butter, plus extra for greasing (I used Yeo Valley organic butter)
- 150g dried sugar cane juice
- 1 tbsp agave syrup
- 2 eggs
- 2 tbsp black treacle
- 200g self-raising flour
- 200g pitted dates
- 290ml boiling water
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- *For the toffee sauce*
- 120ml double cream (I used Yeo Valley Organic )
- 55g butter (I used Yeo Valley Organic)
- 25g dark muscovado sugar
- 30g dried sugar cane juice
- 1 tbsp black treacle
- 2 tbsp agave syrup
- *to make the sponge*
- Preheat the oven to 200oC/180oC (fan)
- Grease and flour 1 x 2 litre pudding basin.
- In a food processor, if you have one, beat the dried sugar cake juice and butter together until soft and creamy
- Add the agave syrup, treacle and eggs in two lots and beat in-between.
- Then add the flour and blend, at a low speed, until well combined.
- Next add the water and dates and blend into the mixture to make a smooth batter
- Finally add the bicarbonate of soda and vanilla essence/extract.
- Pour the batter into your prepared pudding basin and cook in the oven for 45-50 minutes until cooked right through **
- (**if you remove your pudding from the bowl and it is still a little uncooked at the bottom, simply return to the bowl as before and cook in your microwave for a few minutes - in 1 minute bursts, until cooked completely. )
- *Once the pudding is cooked, leave to cool while you make the toffee sauce:
- *to make the toffee sauce*
- Place all of the ingredients into a non stick pan over a medium heat and bring to the boil while stirring often
- As soon as it comes to the boil, remove and pour over your sponge , which should now be on a serving plate ready to serve.
Now you may or may to be aware, that September is #OrganicSeptember, a time to celebrate all that is of organic and celebrate it in our cooking. I was asked to help promote Organic UK’s new campaign entitled: ‘Organic. Feed Your Happy’ . Organic UK would love you to share food that makes you happy on social media using the hashtag #FeedYourHappy.
I was not paid to spread the Organic Feed Your Happy Campaign, I agreed to do so because I think it is a great way to celebrate and promote organic food, aswell as getting us all to share our happy food photos. However, I was set some Yeo Valley goodies as a thank you
The #GBBOBloggers2017 Linky
You are welcome to bake along with me and some other long standing GBBOBloggers, the more the merrier in fact. You can read the rules here which are not strict really, but they just explains my twitter accounts and all that jazz! All I ask is that you please add my badge, a link to my blog and share the GBBO love by sharing or commenting on some of the bakes that link up.
The linky will open either Tuesday after the new episode, or Wednesday morning, depending on how organised I have been! I might not have time to cary out a full Star Baker round up as I have done in previous years. However, I will still devise a Star Baker Badge for each episode. Therefore, if this proves to be the case, and I don’t have time to write a separate post each week, then I will mention the Star Bakers in my new recipe post with the new linky. Of course, this might change …….. and therefore, we will see how it goes.
Thank you to everyone who linked up for Caramel Week last week, there wear some delicious recipes linked up:
Now to pick a Star Baker…….
it was hard because I adore millionaires shortbread and there were some amazing looking ones. Oh and Angela’s salted caramel pie was divine wast it? Plus there was a cake too from Jenny. However, I feel that it deserves to go to Helen with her brilliant attempt at Caramel Stroopwafels – how amazing do they look?
Thank you to those of you who like up -it means a lot 🙂
So if you would likely bake along this week the the categories are:
Signature: School (steamed) Pudding
I cannot wait to see what you come up with