During my trip to Edinburgh a few years ago, I realized that there was one dessert for which I was willing to let all thoughts of calorie count dissipate. I was willing to add a few inches to my waistline. In fact, I also sent my husband hunting at 10 p.m. for my daily fix of that warm, wicked and delicious sweet.
Yes, I am referring of course to the sticky toffee pudding!!! Staying at "The Balmoral", eating at Michelin star restaurants, walking on the Royal Mile's cobbled stone path towards the castle - and all I wanted was to end the evening on the sweet note of a warm pudding with tons of caramel flavor topped with a scoop of vanilla bean ice cream.
Something about the combination of warm and cold in sweets is truly exciting for me - maybe its because I grew up in Calcutta. A place somewhat famous for the innovative combinations of warm and cool desserts. I have so many amazing memories of attending weddings with my parents in the months of December. The sequence of events at these weddings used to be the same for me. First, I had to see what the bride wore (yes, clothes have fascinated me from a very young age :) and then my father and I would head over to the dessert section of the food tables and chalk out the ones which would be our top picks after dinner. You can actually say that our dessert selections decided how much, if any, of the main meal would be eaten by us :). For those unfamiliar with Calcutta and its culture of weddings, I can explain it very simply to you - "more is better and nothing but the best". So an average wedding feast in a typical north Indian wedding would have at least 10-15 appetizers, 40-50 main and side course options and at least 15 dessert selections. And I am NOT exaggerating!!! To say I was spoilt for choice is an understatement. The idea of warm malpuas (sugar syrup soaked pancakes) with cold rabadi (a milk based sweet) or piping hot gulab jamuns (Indian style milk solids sweets) with kesar pista kulfi (Indian nutty ice cream) or freshly made jalebis (spiral shaped gram flour crisps) served with cooling rasmalai (spongy milk based dumpling) - make me want to book the first available flight to Calcutta (it is December, remember!).
Before I give you this amazing recipe, I must add a big thank you to my dearest neighbor/friend, G Aunty, who found it in a coffee table book in course of her visit to Scotland.....I am ever so grateful for this one....and all those who try this pudding will be as well!!!
Yes, I am referring of course to the sticky toffee pudding!!! Staying at "The Balmoral", eating at Michelin star restaurants, walking on the Royal Mile's cobbled stone path towards the castle - and all I wanted was to end the evening on the sweet note of a warm pudding with tons of caramel flavor topped with a scoop of vanilla bean ice cream.
Something about the combination of warm and cold in sweets is truly exciting for me - maybe its because I grew up in Calcutta. A place somewhat famous for the innovative combinations of warm and cool desserts. I have so many amazing memories of attending weddings with my parents in the months of December. The sequence of events at these weddings used to be the same for me. First, I had to see what the bride wore (yes, clothes have fascinated me from a very young age :) and then my father and I would head over to the dessert section of the food tables and chalk out the ones which would be our top picks after dinner. You can actually say that our dessert selections decided how much, if any, of the main meal would be eaten by us :). For those unfamiliar with Calcutta and its culture of weddings, I can explain it very simply to you - "more is better and nothing but the best". So an average wedding feast in a typical north Indian wedding would have at least 10-15 appetizers, 40-50 main and side course options and at least 15 dessert selections. And I am NOT exaggerating!!! To say I was spoilt for choice is an understatement. The idea of warm malpuas (sugar syrup soaked pancakes) with cold rabadi (a milk based sweet) or piping hot gulab jamuns (Indian style milk solids sweets) with kesar pista kulfi (Indian nutty ice cream) or freshly made jalebis (spiral shaped gram flour crisps) served with cooling rasmalai (spongy milk based dumpling) - make me want to book the first available flight to Calcutta (it is December, remember!).
Before I give you this amazing recipe, I must add a big thank you to my dearest neighbor/friend, G Aunty, who found it in a coffee table book in course of her visit to Scotland.....I am ever so grateful for this one....and all those who try this pudding will be as well!!!
Sticky Toffee Pudding
(makes 8 portions)
150 gm Unsalted Butter
150 gm All purpose Flour
100 gm Granulated Sugar
50 gm Brown Sugar (my modification)
150 gm Stoned Dates (chopped fine)
300 ml Boiling Water
1 tsp Baking Soda
1 tsp Baking Powder
2 eggs - slightly beaten
1/4 tsp Salt (my modification)
Pre-heat oven to 100 degree Celsius and grease a 13" baking dish
Soak the chopped dates in boiling water for 10 minutes
Cream the butter and sugar till the color becomes light
Add eggs, flour and baking powder
Add the dates, water, salt and baking soda
The batter will seem fairly runny...
Place in moderate oven (100 degree Celsius) and bake for about 45 minutes to 1hour until golden brown and firm to touch
Sticky Toffee Sauce
I used the recipe from BBC's Good Foods website for this sauce. Having tried a few different options, this worked best for me.
250 ml Cream
80 gm Butter
80 gm Brown Sugar
Mix all the ingredients and heat on moderate high and whisk regularly to get an even sauce
Make some holes in the cake and pour the sauce on top.
Put back in oven under broiler for 3-5 minutes (monitoring continuously). Take out and allow to cool down. Serve warm with either vanilla or butterscotch ice-cream!
This is one dessert, where the pictures really don't do justice to it's taste....try it and get hooked for life!!
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