Happy Birthday, TidyMunch!
Yay, we’re a year old! And what birthday would be complete without cake?! Well, technically, it’s a pudding, not a cake. And I’ve taken liberties with the title. It’s a Scrumptious Sticky Toffee Pudding, and the recipe is courtesy of Jamie Oliver in his Comfort Food book (with a small tweak from Nell).
It was my birthday a few weeks ago, so we made this for the occasion – but I decided to hold back blogging it until TidyMunch’s birthday!
I’ve never baked anything that was so easy, yet so rewarding… you owe it to yourself, your friends, family, and various other loved ones, to make this immediately. Go!
4 Earl Grey tea bags
450g pitted Medjool dates
1tsp ground cinnamon
2tsp ground nutmeg
420g unsalted butter
340g self-raising flour
385g dark muscovado sugar
295g golden caster sugar
4 large eggs
300ml double cream
50ml dark rum
Now, Mr Oliver tells us this should serve 16… and he’s probably right, with quite generous portions, too!
1. Preheat the oven to 180ºc
2. Make a lovely jug of tea: infuse the tea bags in 300ml of boiling water for 3 1/2 mins.
3. Chuck the dates in a food processor with the cinnamon and nutmeg, then slosh the tea in over the top (without the tea bags!) Make sure the dates are covered by the tea, and leave to soak with the lid on for 10 mins, before blitzing them down to a puree. Jamie says you might need to scrape down the sides now and then, and who am I to argue?
4. While that’s all going down, butter & flour your tin – I took Jamie’s advice and used a Bundt tin. He recommends a 26cm one. I think mine was there or there abouts.
5. Using a wooden spoon, cream together 170g of the caster sugar, 170g of the muscovado, and 170g of the butter, in a large mixing bowl.
6. One by one, beat in the eggs, and stir in the flour. Jamie recommends using a large metal spoon for this. If you’re lazy like me, use a stand mixer.
7. Fold in the pureed dates… this time you can use the metal spoon!
8. Pour the mixture into your tin, and smooth it out as best you can… don’t be too particular about it, though, as it’s going to rise when you bake it…
9… in the oven for about 50 minutes, or until a skewer inserted at the thickest point comes back out clean.
10. When you think your pudding has about 5 or 10 minutes left to go, get started on the caramel sauce. Melt the remaining butter (250g) in a small pan over a medium heat.
11. Add the remaining sugar (125g caster, 215g muscovado) and mix completely together. Then carefully add the rum and double cream. Bring it all to the boil, and simmer for about 5 minutes, or until it looks, as Jamie describes, “a lovely deep golden colour.” Whoop whoop!
12. When the pudding passes the skewer test (took me three attempts, and nearer an hour than 50 minutes), turn it out of the tin and onto a plate. Brush it all over with a coating of the sauce (I went round twice, and you could possibly do another once or twice on top of that).
13. Sprinkle with a little sea salt on the top, and serve with a jug of the remaining sauce, and whatever else you like on the side.
Well, it certainly was a close one! ASDA are the penny pinchers this week, with their £20.12 just edging out Tesco’s £20.13.
Sainsbury’s managed third place, at £22.40, ahead of an apparently outrageous £28.73 from Morrisons.
The ingredient that made the difference, and made this dish so expensive for everybody, was the dark rum. Taking that out of the equation, ASDA & Tesco remain first and second, with just that penny between them. Sainsbury’s and Morrisons would change places, though, with Morrisons looking much more respectful and Sainsbury’s a little less so. Credit to Sainsbury’s for having the best price on the rum.
Well, the first tweak has already been made! Nell adjusted the sugar levels in the Caramel Sauce! (That’s code for she messed up the measurements – but it was a happy mistake!). According to Jamie,there should only be 125g of each type of sugar in the caramel sauce! I’m yet to try Jamie’s version, but let me tell you… the accidentally tweaked version is DELICIOUS!
Using the Bundt tin makes for a beautiful, and different cake to present… but if you don’t have one, and don’t want the (small) expense of getting one, you could also tray bake this. I daresay you could also bake it in a normal cake tin, for that matter.
I loved the little sprinkling of sea salt on the top, it gives a nice contrast in taste, and looks nice, too. If you’d rather, though, you could forego that sprinkling, and make the caramel sauce a salted caramel one – salted caramel certainly is the fashion at the moment! If you were making a salted caramel sauce, perhaps you could sprinkle some toffee or fudge pieces on top for extra decadence.
And finally, if your’e trying to reduce the cost, leaving out the rum could save you as much as £6-£7, if you don’t happen to have any lying around!