My very first attempt at using my new Le Creuset rectangular dish was to create a classic Sticky Toffee Pudding. I followed the recipe on BBC Good Food. As all good cooks say, try and buy the best ingredients you can afford and make sure it is all brought to room temperature before starting.
If you can find them try and get dates without stones, as it saves you removing them and makes the whole process a lot quicker. I used Marks and Spencers Medjool Dates. Dates are very sticky, so I found it easier to chop them using scissors.
After chopping the dates, place them into a bowl of hot water with the biocarbinate of soda. Do not worry that it looks like pond water.
Cream your butter and sugar.
Add flour to your butter mixture, then add the date mixture. Again do not worry that this does not look correct. It will look lovely when cooked.
Pour the mixture into your greased dish.
Place in your preheated oven.
And here you have it, your toffee pudding.
Now for the sugary fun part, the sauce. Melt your butter over a low heat, so the butter doesn’t burn. If you break the butter into smaller pieces make sure they are all similar size.
Sift in your brown sugar and stir.
Add your cream.
Serve your toffee pudding into bowls. (If you pre made your puddings, reheat them at 100C, for about 15-20 minutes until warm.)
Spoon over your sauce.