As you enjoy the festive period between Christmas and New Year, why not whip up a yummy sticky pudding?
With Nigella Lawson’s list of ingredients and her method, you are sure to be guided every step of the way with her recipe.
Sure, you could buy some at the store, but it will feel so much better knowing that you have lovingly put together a dessert the whole family will love.
And you could even order the ingredients online if you would like to shelter away from Storm Gerrit.
Ready in less than an hour, here’s how to make the traditional British pudding.
Sticky pudding
Serves: six to eight servings
Ingredients:
- 100g dark brown muscovado sugar
- 175g self-raising flour
- 125ml full-fat milk
- One large egg
- One tsp vanilla extract
- 50g unsalted butter (melted)
- 200g chopped dates.
For the sauce:
- 200g dark brown muscovado sugar
- 25g unsalted butter (in little blobs).
Method
1. Preheat the oven to 190°C/170°C fan/gas mark 5 and butter a one-and-a-half litre pudding dish.
2. Combine the 100g of dark muscovado sugar with the flour in a large bowl.
3. Pour the milk into a measuring jug, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring with a wooden spoon to combine. Fold in the dates then scrape into the prepared pudding dish.
4. Sprinkle over the 200g of dark muscovado sugar and dot with the butter.
5. Pour over 500ml of boiling water and transfer to the oven.
6. Set the timer for 45 minutes (although the pudding needs five or 10 minutes more).
Nigella said: “The top of the pudding should be springy and spongy when it’s cooked.
“Underneath, the butter, dark muscovado sugar and boiling water will have turned into a rich, sticky sauce.
“Serve with vanilla ice cream, creme fraiche, double or single cream as you wish.”
One fan of the recipe said: “Been making this since I first found the recipe and it’s the dessert I get asked to make the most! Absolutely scrummy!”
