I agree that this may not be the prettiest looking pudding out there, but I assure you that what it lacks in aesthetic appeal is more than compensated for in taste. Now that we are on this topic, I have a question – how on earth do you make something that’s sticky and gooey look good in a photograph without it looking like you’re the messiest eater on the planet? Any ideas and suggestions would be greatly appreciated.
I took Martha Stewart’s recipe. And I tweaked it. I subbed the castor sugar for brown, reduced the quantity, and also found it enough to make just half the amount of toffee sauce that it called for. The brown sugar gives the pudding that extra caramel-y nuttiness, accentuated by the plump date bits that form its base. The toffee sauce ties it all together and makes it a foolproof lick-worthy pud. Delicious!
We had friends over for dinner this past weekend and I’d made Aubergine parmigiana but with beef instead, and this sticky toffee pudding for dessert. I made the pudding a good 8 hours earlier and after going completely berserk with the hole-poking on it, poured half the toffee sauce over to soak it all up. The rest was reserved for drizzling over and licking straight from the bowl. Had to be done. Continue reading
I ended up engaging in some “insider trading” of my own with these cupcakes, by scooping out the center and filling it with a gooey mixed-berry preserve. Seeing that it was Martha Stewart’s recipe, I just HAD to point out the irony! (Read : Martha Stewart – Insider trading scandal)
Personally, I think a good cupcake is glorious in its own right. Having said that though, this one takes that just a tad further into addictive cupcake territory; the love-child of a gooey lava cake and a cupcake, this recipe is going to knock your socks off every.single.time.
Adapted from Martha Stewart’s ‘Vanilla cupcakes’, the changes that I made are pretty straight forward – I reduced the amount of sugar to ¾ of a cup from the said 1 cup, and of course added the delectable mixed-berry filling. I have to mention here that I only got 9 cupcakes out of this quantity. The size of the mould used was not mentioned, so I’m guessing the difference was probably due to this (mine were slightly bigger than fairy cakes)
Since the luscious berry filling adds a certain amount of richness to the cake, I decided to go with a simple vanilla cream cheese frosting. You could very well use a butter-cream icing or any other topping of your choice, really.
Apart from adding a different dimension to the flavour profile, the filling actually makes this somewhat of a gourmet piece! You definitely want to flaunt this one in your repertoire. Continue reading