![]() ![]() If you LOVE sauce, double the recipe and serve extra on the side. You can just pour on top and let it soak in slowly. I like to poke the cake to allow the sauce to permeate the crumb. You can even make the batter in muffin tins for individual puddings. If you want to take this to the next level, serve with whipped cream or vanilla ice cream. And I have never met anyone who doesn’t love the deep, rich flavor of toffee. It’s truly perfect for entertaining because it holds up beautifully at room temperature for a day or two. It is one of my favorite desserts to order in a restaurant and one that I thought was impossibly difficult to make. You can basically serve it out of the oven or make it a day or two in advance and reheat it. I don’t normally serve cakes warm, but this one I do. Sticky Toffee Pudding, which may have originated in Canada, not Britain, is a light, fragrant, and ultra-moist cake with the most glorious toffee sauce poured on top while it is still warm. But my favorite pudding recipe is this – Sticky Toffee Pudding, aka STP. Honestly, I have read and heard many variations on what British “pudding” means. Some examples of savory pudding are Yorkshire pudding (fried batter smothered in gravy) and black pudding (made from pork or beef blood.) Sweet pudding could be a cake or sometimes the word pudding just refers to “dessert,” and can even refer to something that used to be steamed and is now baked. Not so!īritish pudding can be sweet or savory and it seems as though (but I am no expert) puddings used to refer to something steamed or boiled in something else like a cloth or intestines. My daughter Anna and I are huge fans of “The Great British Baking Show.” We are not normally cooking competition consumers, but this one has us captivated! It was actually because of this show that I learned that British “pudding” is not like American pudding. ![]()
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