Tell me one thing better than slobbing out in bed on a Sunday morning eating lots of warm, buttery toast and drinking copious amounts of tea? Maybe add in some easy watching E4 american tv show is on in the background, the sun is shining through your bedroom window and Tom Hardy is on his way back up the stairs with another round of breakfasty carbs.Sadly the last part for me didn’t come true, I can’t help but feel Mr Hardy keeps going to the wrong address for some reason? The main feeling that I get from that analogy is comfort. Sometimes that is all you need and it just does the trick. After a horribly long day, getting soaked in the rain on the way home and all you really want is deep fried carbs and chocolate coated errthang.
Creeping into the Autumn and Winter months and all I want to eat is sweet, carb laden foods. To be fair I feel like eating sweet, carb laden foods all year round but more specifically in the colder months. Comfort foods like jacket potatoes, mash potato covered in a thick gravy, pies and any of the types of foods you see on pub food menus that are hearty, wholesome and leave you feeling all warm and gooey on the inside. The more I’ve been trying to get better at cooking and baking the more I’ve realised how I find it so relaxing and therapeutic. It’s a good way for me to escape for a little bit and make a delicious little something to cheer me up, feed the family and also show off on instagram and twitter with a smug little ‘oooooh look what I made, and it was so simple and I made zero mess everyone’.
I decided to bake a sticky toffee pudding one afternoon basically because I really wanted to eat some. I always think of it as a typical pub grub pud and one that would involve so many technical bits and foods it’s easier to bang a microwave one in your basket than make it yourself. But BOY was I wrong. I went online and had a scout for some simple recipes. I’m a simple type of girl I really can’t be bothered to flambe a fruit or what have you. Trust me when I say how easy this recipe is though and if I can do it I like to think anybody can!
So I actually used a recipe from the Sainsburys Magazine website and you can use the same recipe found here. It’s a super simple recipe to follow I found and there were a few bits I either tweaked or skipped on.
For this super yummy slice of goodness you will need:
- 250g of dried dates that have been stoned.
- 75g softened butter.
- 175g dark muscovado sugar. The recipe calls for light but I accidentally picked up the dark one whilst I was in Asda. It gave it a richer, more treacle like taste which I like anyway so win, win!
- 2 medium eggs.
- Half a teaspoon of bicarbonate of soda.
- 1 teaspoon of mixed spice.
- Half a teaspoon of vanilla extract.
That’s all the ingredients for the cake for the sauce you will need:
- 100g dark muscovado sugar.
- 100g butter.
- 150ml double cream.
- 1 teaspoon vanilla extract.
- Start off by turning your oven to 180c and lightly greasing a 20cm by 20cm tin. I love a thiiiiick slice of cake so I used a slightly smaller one than the recipe required. And also because I’m not a chef that doesn’t have ENDLESS supplies of different shapes and sizes in tins. That might have accidentally come across a wee bit passive aggressive but sometimes when you’re watching a cookery show (Love you Nigella but you’re the worst for this) they act like getting things like samphire, tagine pots and himalayan rock salt whilst living in deepest, darkest Dorset to be an easy; and cheap feat. It is not.
- Next take your dates and chop them up to smaller pieces. It’ll make it a lot easier on yourself when you come to mashing them later on. Once they are all finely chopped put them in a saucepan and submerge them in water and then bring it to the boil. Let the water boil for a few minutes. Then drain it and mash it until its a mushier consistency. I used a potato masher because I found that a lot easier, less messier and a lot less of a workout than using a fork.
- Whilst the dates were boiling I put the butter and sugar in a mixing bowl and beat it until creamed together. I had left the butter out for about half an hour so it was softened a little which helps it bind together a lot quicker.
- Add the eggs to the sugar and butter and beat until smooth.
- To the dates add the bicarb, it will foam up a little bit and then add straight into the batter mix. Following this add in the flour, spice and vanilla extract and gently fold in until it’s all mixed nicely.
- Pour this into your tin and then bake for about 25 minutes. Or until the cake feels firm to the touch.
- Leaving the cake to cool, I made a start on making the sticky toffee sauce. Putting the butter, sugar, cream and vanilla extract into a pan and bringing to a boil. Making sure all the sugar crystals have melted I poured it into a jug and left it for serving later.
I was super impressed with this AND myself for managing not to set anything on fire nor kill anyone. It was so yummy, food for the heart and food for the soul. I would totally recommend you trying this, I know a lot of people don’t like the taste of dates but they give it a fudgier, treacle like taste and you wouldn’t even know it’s there.
Sticky toffee pudding is one of my fav comfort eats what’s your favourite winter warmer?