Swhisky Sticky Toffee Pud
It’s official, I’ve spent far too much time revising I am starting making references to my modules in my blog names. Boris Godunov – look it up. http://en.wikipedia.org/wiki/Boris_Godunov_(opera). Geeky music moment over. I recommend this for anybody going through a stressful period of your life, it soothes with sugar, stodge and booze (you don’t think so when you’re cooking but it hits you). Adult comfort food.
Ingredients (serves 6 or 1 depending on how hungry and greedy you are)
200g plain flour 100g butter
1tsp baking powder 200g caster sugar
150g dark brown sugar 150ml cream
2 eggs 2 large pinches of sea salt
150ml milk 50-75ml whisky
1-2 tsp of vanilla extract
60g melted butter
1 large pinch of salt
Whisk eggs, milk, vanilla and butter together, until foamy. Add flour, salt, sugar and baking powder and mix well, doesn’t matter if it is a little lumpy.
Butter a shallow dish and pour the mixture in. Bake at 20-30 mins at 170OC until firm.
Meanwhile put the sugar in a pan with 2tbsp water. Leave on a low-medium heat WITHOUT STIRRING until the sugar turns amber. IMMEDIATELY remove from the heat and add the cream and butter, it will bubble ferociously but go with it and mix well.
Add the salt and whisky , just try not inhale the fumes too much (last time I got unintentionally tipsy at 9am).
As soon as the cake comes out of the oven, poke a few holes with a skewer and pour over the sauce, leave to seep in. If need be reheat before serving and put extra sauce on the side.