Writing & Sticky Toffee Pudding

Spent the week-end at Ty Newydd House in Criccieth, North Wales.  An enjoyable and informative writing course with help and advice on the content and structure of my planned book, Llanhilleth Miners Institute - 100 Years, as well as my fiction writing.   The Four hour drive each way through the centre of Wales was wonderful, even including the flock of sheep spread across the road.   The snow falling on the return journey added not only to the beauty of the landscape, but also the driving tension.   Fortunately, the snow didn't stick on the road, so driving was okay.    Returned home with renewed enthusiasm and inspiration and, best of all, a fantastic recipe for sticky toffee pudding !!    Its  all muscovado sugar, butter and double cream - scrumptious !!

Added March 2012
Thought it was unfair to tell you how wonderful it was and then not to include the recipe, so here it is.   My husband has banned me from making it!!

Sticky Toffee Pudding (as from Ty Newydd Writing Centre, N Wales)

Ingredients
300 g pitted dates
4 tsp bicarbonate soda
150g diced unsalted butte
250g light muscovado sugar
4 eggs
4 tablespoons golden syrup
2 tsp vanilla essence
400 g plain flour

Sauce:
200g dark muscovado sugar
200g unsalted butter
300ml double cream

For Serving:More double cream
or ice cream

To make Pudding

Pre-heat oven to 190deg.C.     Grease and line a large tin

Chop dates in saucepan with 500ml water.   Bring to boil, then simmer for 5 mins on low heat.

Remove and stir in bicarbonate of soda – frothy paste

Cream butter and sugar in a food processor or large bowl.   Add eggs one by one, followed by syrup, vanilla essence and flour.

Transfer to bowl if in food processor.  Gently beat in dates in 2 lots and spoon into prepared tin.

Bake 25 mins until the top is set and the sides coming away from the tin.

To make Sauce:

Heat and whisk all ingredients till smooth.

Spoon half over cake and reserve other to serve.

Serve hot.

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