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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jamie’s sticky toffee pudding Recipe

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This recipe for Jamie’s sticky toffee pudding is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
225 g dates, stoned
1 tsp. Baking soda
85 g unsalted butter, softened
170 g caster sugar
2 large eggs
170 g self rising flour
¼ tsp. Mixed spice
¼ tsp. Cinnamon
2 T ovaltine
2 T yoghurt

Sauce
115 g unsalted butter
115 g light muscovado sugar
140 ml double cream
Directions:
Directions:
Preheat oven to 180º C. Put dates in a bowl with baking soda and cover with 200ml boiling water.
Leave to stand a few minutes, then drain. Purée dates in food processor. Cream butter and sugar until pale, and add eggs, flour, mixed spice, cinnamon and ovaltine. Mix well, then fold in yoghurt and puréed dates. Pour into greased dish and bake 35 min.

Sauce
Put butter, sugar and double cream in pan over low heat until sugar melts and sauce has thickened and darkened in color.
Pour over pudding at the table.

 

 

 

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