our birthday winner + sticky toffee pudding

HG | forty-sixth at grace | 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.


HG | forty-sixth at grace | sticky toffee pudding


Sticky Toffee Pudding (Jamie Oliver)


  • 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


  1. 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.
  2. 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.




xo, N.

HG | forty-sixth at grace | sticky toffee pudding

Photos: Michael Graydon
Styling: Nikole Herriott

posted on January 24, 2013 by Nikole


  1. Joy @ OSS says:

    love the photos. so dramatic. bet this would be scrumptious. can’t wait to try it.

  2. Sasha says:

    sticky toffee pudding is my all time favourite dessert. ever. thanks for sharing the sticky toffee pudding love!

    congratulations on the new studio. i look forward to seeing herriot grace grow in it in 2013!

  3. The pudding is so so beautiful. I’m so happy for you and your new studio space!

  4. Shauna says:

    Yay! You’re back!! Beautiful pics and styling as always :) Congrats on the new studio space!!

  5. Tricia Rose says:

    That looks quite delicious – I love all the old stick-to-your-ribs classic British puddings, but I tend to admire them from a distance now they stick to other body parts as well! Thank you for the aesthetic thrill without the physical regret.

  6. Y says:

    Love your baking tin collection! That may very be the most beautiful sticky toffee pudding I’ve ever seen :)

  7. I’m enjoying the blue hues in the background of the pud. Jamie’s stuff is easy, breezy and looks delicious :)

  8. Helena says:

    I would like to know where do you get all these great baking pans….


  9. melinaphotos says:

    what lovely drama. the “icon” feeling conjured in the simplicity is great.
    that sauce make me want to like my screen….

  10. melinaphotos says:

    errrr, that was supposed to be ‘lick!’ but you get the idea. :)

  11. James says:

    I just saw your little movie and it was truly beautiful. It ripped me apart on so many levels……and that’s a good thing! I, too, am a woodworker trying to find my way after a long career as a carpenter. For me, its always been about the wood and being creative. My father was also in and out of foster homes until he enlisted in the Navy; we’ve never had a close relationship. And now, I have a son, it’s the greatest thing thats ever happened in my life. I just hope our relationship is as genuine as your relationship appears to be with your father in the movie. Thank you for a truly wonderful experience.
    Sorry this wasn’t exactly a comment on your blog, but I thought you’d like to know. Thanks again.

  12. elisa says:

    ah, this was my sweetheart’s absolute favourite until he met another english favourite, parkin…i may have to make this for him. gorgeous as always, nikole. x elisa

  13. Catalina says:

    your pictures and your ideas are amazing!
    wich camera and wich lens do you use?
    I think I’ll try doing this pudding too:))

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