Sticky Toffee Pudding

At first I was going to be all indignant about how no one told me how easy Sticky Toffee Pudding was to make and how much better it was homemade. 

Then I realized that I would look silly if I did that because many people have said to me how easy and how good it is homemade!

When it comes to Christmas dinner I tend to cheat as much as I can. I use anything that makes my life easier on the day, because the last thing I want is to be banned to the kitchen by myself. Our kitchen and living room are very separate.

In the past even though I like making desserts, I have tended to buy or use easily put together desserts. For various reasons like the one above also because we only have one oven and time management has never been my thing!

This year was going to be different. I was proud of myself that I time managed just right and only after we finished our filling dinner I started the dessert. By the time it was ready we were all had room for it and as a bonus it was nice and hot! The best way to eat Sticky Toffee Pudding! I mean is there any other way?

I generally think of Sticky Toffee Pudding as essentially British. However there are rumors that it came originally from Canadian army men stationed here in the UK during World War II. If it we are to believe this, it makes me wonder what else they are lying to us about!

While I attempt to research that I will sit down with a bowl of this pudding and realize I don’t really care where it comes from because it’s so good!

Sticky Toffee Pudding

180g dates, chopped

1 tsp bicarbonate of soda

200ml boiling water

75g butter, softened

100g light brown sugar

1 large egg

1 tsp vanilla extract

150g plain flour

1 ½ tsp baking powder

2 tsp cocoa powder

100g pecans, chopped

Heat the oven to 160C fan/180F and line an 8x8 square cake tin. Soak the dates in the boiling water with the teaspoon of bicarbonate of soda.

Beat the butter until soft and creamy, add the sugar and beat until light and fluffy. Add the egg and vanilla extract and beat for a few seconds until combined. Then fold in the flour, baking powder, and cocoa powder until just combined. Last but not least fold in the pecans.

Pour the batter into the prepared tin and bake for 30-35 minutes. Use the skewer test if you are unsure.

While it’s the oven make the

Naked

toffee sauce

100g light brown sugar

150ml double cream

75g butter

1 tablespoon black treacle

pinch of salt

Place all the ingredients into a saucepan and heat until they are all combined. Once the pudding is out of the oven serve it up and cover each portion with enough toffee sauce to cover said portion.

Enjoy!

Not Naked

notes: Recipe is adapted from Crumb by Ruby Tandoh. If you liked this post you may be interested in the review of Crumb and Monkey Bread also from her book. 

Baking Book Gift Guide

It is the day after Thanksgiving. 

Sometimes it's also known as Black Friday. In the states after Thanksgiving people start getting ready for Christmas. A lot of families will be putting up trees and other decorations this weekend, along with starting their Christmas shopping.

It makes a bit of sense really, if the stores know that people are going to be shopping over the Thanksgiving holiday weekend then why not entice them in more with some great savings? 

It suits both retailers and shoppers. One makes a lot of money while the other gets some great savings. I don't like the chaos and you will never find me going out on Black Friday, but I don't hate it either.

So, because a lot of people will be starting their shopping this weekend I though I would write up a quick "gift guide" based on baking and cook books that I own. Then at the end of the post I have included my book "wish list" for books I wold love to read!

I have chosen these books because I think they would make great gifts for bakers with particular tastes! Some are just because they are a good read! 

To me it's not just about the recipes, it's about what they have to say as well! I like a cookbook that I can read and get into too! 

 

Cake by Rachel Allen

This literally has every and any cake you’d ever want to make in it! A great book for cake lovers!

Cake Days and Home Sweet Home by Hummingbird Bakery

Cake Days is the book that really started my baking and blogging life. I can’t recommend it enough. It has amazing recipes perfect for every season. 
Home Sweet Home is just as good! Perfect for a new or experienced baker! 

Chocolat by Eric Lanlard

~ For the chocolate lover in your life! 

Crumb by Ruby Tandoh

It is one of the most informed baking books I have ever read. Perfect for a new baker! 

Fat Witch Brownies by Patricia Helding

I think this has some of the best bars and brownies I have ever come across! Perfect for brownie lovers!

Jamie Magazine

Not a book, but I love this monthly addition to my recipe collecting habit. I should probably get a subscription!

Kitchen by Nigella Lawson

 I find myself engrossed in this book whenever I read it. Perfect for any cookbook lover!

Leon: Family & Friends (book 4) by John Vincent & Kay Plunkett-Hogge

Great book for anyone who likes to cook for their friends and family! 

Naughtiest Vegan Cakes in Town! by Ms. Cupcake

Not just for Vegans, but a must this Christmas for the Vegan in your life!

Perfect Scoop by David Lebovitz

Perfect gift for ice cream lovers! Make sure they have an ice cream maker!

Robicelli’s A Love Story with Cupcakes by Allison & Matt Robicelli
The funniest and most real cookbook I have ever read. For cupcakes biggest fan! 

Sprinklebakes by Heather Baird

 Need an artistic twist to your baking, then this is the book for you!

Sweet Treats for a Sugar Filled Life, Presented by Cakespy by Jessie Oleson-Moore

 This book is your guide to taking dessert above and beyond your wildest dreams!

The Vintage Sweets book, The Vintage Tea Party Book, The Vintage Tea Party Year by Angel Adoree

If you know someone who loves vintage, afternoon, tea, sweets, parties and more then this is the book for them! 

Warm Bread & Honey Cake by Gaitri Pagrach-Chandra

Great read and recipes in this book! Great for someone who loves to learn about food from all over the world. 

Now for the books I wouldn't mind appearing under my Christmas Tree this year!

Bake to Baking: 200 Timeless Recipes to Bake, Share, and Enjoy by Anna Olsen

My Paris Kitchen: Recipes & Stories by David Lebovitz

Sweet by Valerie Gordon

Paris Sweets by Dorie Greenspan

Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients

& Baked Occasions by Matt Lewis and Renato Poliafito

Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking by Johnny Iuzzini & Wes Martin

Huckleberry: Stories, Secrets, and Recipes from our Kitchen by Zoe Nathan

Marshmallow Madness!: Dozens of Puffalicious Recipes by Shauna Sever

What is your favorite baking and/or cookbook that you think would make a great gift? Any book that you think everyone you know should own? Just leave a comment below because I am always looking for new cookbooks!!

notes: To see my full list of baking books and a handful of my cookbooks check out the tab above! I really need to update it! All opinions and suggestions are my own I have in no way been compensated for this post by any of the publishers or authors. Please see my contact/policy page for further information. The black box on the top is intentionally a black box. 

Monkey Bread

No one really knows where the name for this cinnamon sugar covered bread came from. It is possible it got its name because it resembles the fruit from a monkey-puzzle tree.

Once you've tasted it you won’t really care where the name came from only where you can you get some more!

It first appeared in women magazines in the USA back in the 1950’s. It has recently become popular because of the blogging world! It seems I have quite literally seen it everywhere in the last year or so.

Therefore it was no surprise when I saw a recipe appear in Ruby Tandoh’s book Crumb. I thought it was about time I tried it out for myself.

Monkey Bread reminds me a lot of a cinnamon roll, it’s the same components just differently executed. Chopped pecans or almonds could easily be layered between the dough balls before the second rise.

It’s super easy to make, like all yeast type bakes it’s more just the time. My kitchen is particularly cool so unless I move it into the lounge to rise sometimes it feels like it takes forever to rise properly.

But it’s well worth the time invested! It is a great way to get a sugar fix!

Monkey Bread

250ml full-fat milk

400g strong white flour

7g instant dry yeast

1 teaspoon salt

30g unsalted butter, softened

Gently heat the milk in a small saucepan until it’s warm to the touch. Stir the flour and yeast together, then stir in the salt. Pour in the warm milk and add the soft butter. Mix with a wooden spoon until it’s combined enough to use your hand to bring it together to form a soft dough. Very lightly dust the work surface and knead for 10 minutes. It should become elastic and have a smooth shine to it. Leave in a bowl to rise for at least an hour.

Glaze:

80g unsalted butter, melted

2 ½ tsp cinnamon

100g light brown sugar

Grease a bundt pan with some of the melted butter. If it’s not greased the bread won’t come out of the tin. Mix the cinnamon sugar with the brown sugar and leave aside in a bowl. Once the dough is raised, break into small balls the size of a walnut. Then dip in the melted butter and then the light brown sugar, before placing in a very well greased bundt pan. Don’t worry about how they are placed in the bundt pan. Once all the sugar coated dough balls are in the pan leave to rise for another hour or until doubled in size. Heat the oven to 180C and once it’s heated and the dough has risen bake for 30 minutes.

Once it’s done tip it out on to a plate immediately and only wait a few minutes until it’s cool to the touch to start ripping off pieces! 

notes: Adapted from Ruby Tandoh’s Crumb, which I reviewed here.

Baking For the Love of It {book review Crumb by Ruby Tandoh}

Every time I write a book review I always feel it important to say that I don’t buy baking books any more. But that’s just not true; I do still buy baking and cook books.

The truth is I’m just pickier about which ones I buy. My shelves really are straining from the weight.

I hadn't known that Ruby Tandoh from the Great British Bake Off had written a book. When I had wondered into my local Sainsbury’s and saw it on the shelf curiosity got the best of me and I had a look through.

It visually appealed to me and after I read the intro I found myself putting it in my basket. I tend to stalk and contemplate a book with great scrutiny until I finally buy it. It’s like my husband when he’s deciding on some electronic gadget. However with this book it just felt right in my hands.

That probably sounds weird, but it’s true.

Once I sat down with a nice cup of coffee and started to read I was very impressed. It is more then just recipes; it’s a genuine intro to baking. If I were teaching Baking 101 I would have this on top of my list for recommended reading.

It’s informative not only of the how to of baking but of the why. Which is refreshing after the amount of baking books that to no fault of their own can leave a lot to guessing.

The book covers the basics of basic baking with the ability to take what you've learned and experiment on your own. The chapters include: Cake, Bread, Sweet Dough, Biscuits, Puddings & Desserts, Pies & Tarts, Pastries, and Extras.

There are quite a few recipes I wouldn't mind having a go of for instance the Orange & White Chocolate Loaf Cake or her Cornish Splits and I have always wanted to make Monkey Bread! I think I will have a lot of fun experimenting with this book!

There is a wealth of first hand experience in this book and I really enjoyed reading it! 

notes: I bought this book for my collection at Sainsbury's for 9.99 it came with an exclusive Sainsbury's booklet with a handful of extra recipes. All opinions are my own please see my contact/policy page above for more information. Stay tuned for the first recipe I tried from the book!