our birthday winner + sticky toffee pudding
It’s been a while.
Hello, happy belated 2013.
I hope its start has been good to you.
Things are great here.
We’re officially into our new studio
and while it’s still piled high with boxes
it’s pretty great.
The sink is on the floor
and there is tape on the walls
where the kitchen goes.
I bought a dead stock faucet
that makes my heart sing
and I’ve been looking at ranges
for quite some time now.
I’m kinda almost (but not quite) speechless
about how it all makes me feel.
It’s just a space,
but it’s exciting nonetheless.
Anyway, I’ve got lots more to tell you
but first things first,
our birthday winner is KATHLEEN B!
Kathleen, please email us your contact details & we’ll pop your package in the post!
And if you’re wondering about the photos.
I made sticky toffee pudding countless times in 2012.
And one day, Michael and I decided
to shoot our favourite, Jamie Oliver’s.
It’s sweet but not overly so
and perfect served with
unsweetened whipped cream alongside.
Also, I really love that it calls for Ovaltine.
For my version I add a little salt and vanilla to the mix.
I also skip the toffee sauce and replace with a dark golden caramel.
Plus, these photos show the dates a little chunky, but they’re best puréed a little more.
- 225 g fresh dates, stoned
- 200 ml boiling water
- 1 teaspoon bicarbonate of soda
- 85 g unsalted butter, softened
- 170 g caster sugar
- 2 large free-range eggs
- 170 g self-raising flour
- ¼ teaspoon ground mixed spice
- ¼ teaspoon ground cinnamon
- 2 tablespoons Ovaltine
- 2 tablespoons natural yoghurt
- For the toffee sauce
- 115 g unsalted butter
- 115 g light muscovado sugar
- 140 ml double cream
- Preheat your oven to 180ºC/350ºF/gas 4. Put the dates in a bowl with the bicarbonate of soda and cover with 200ml/7fl oz of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whiz the dates in a food processor until you have a purée. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then fold in the yoghurt and your puréed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.
- While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. To serve, spoon out the pudding at the table and pour over the toffee sauce.