Treacle Tart Recipe.

It’s been a while since I’ve posted a recipe on here and I’ve decided today to share with you all one of my all-time favourites. The British classic; Treacle Tart. Not only is this one of my favourites it also happens to be Harry Potter’s too so if you’re a major Hazza P fan and want to imagine yourself eating supper in the Great Hall why not start off with

I wish I was the type of person that didn’t have a huge sweet tooth, the type of person that doesn’t go out for a meal and feel a bit short changed if we don’t have dessert too, or the type of person that didn’t have a little sweet, sugary devil sat on my shoulder telling whispering in my ear to have another slice of cake, defo get yourself a bag of pick ‘n’ mix and a hot chocolate whilst you’re there babe.

Given the name, you might have figured that treacle tart isn’t exactly the healthiest of options as it’s quite a rich, sweet treat but it’s so delicious even a tiny, little slither will give you a sugar fix. It’s super easy to make and even easier to dollop with a blob of cream and enjoy.

A Treacle Tart consists of sweet shortcrust pastry and then filled with a delicious, sticky filling of treacle/golden syrup, breadcrumbs and lemon juice or zest. For those of your that are gluten intolerant either use gluten free flour in the pastry mixture or buy premade gluten free pastry sheets or premade gluten free tart cases. Similarly for those that are gluten intolerant you could substitute the breadcrumbs in the tart filling with a gluten free bread alternative or even use ground almonds to give it the same texture adn consistency with an interesting nutty twist on the original.

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To make the pastry you will need:

250g plain flour

140g cold unsalted butter cut into cubes

A pinch of salt

2-3 tablespoons of icing sugar (confectioners sugar)

2 medium egg yolks

2-3 tablespoons of cold water

Instructions:

  1. Using either a food processor or your fingertips combine the flour and salt with the cubes of butter and blitz or rub together until it’s reached the consistency of fine sand.
  2.  Add in the icing sugar to sweeten the pastry and then the egg yolks and 2 tbsp of water.
  3. Mix together well (preferably with a metal knife) if the pasty is having trouble forming into a ball and seems a bit too flaky add in the extra tbsp of water to help it all bind together.
  4. Once it’s formed a ball shape, wrap it up and place it into the fridge and leave it to chill for 30 minutes.
  5. In this time, I think it’s a great opportunity for those that like to get ahead of the game, to be a bit more organised. Preheat your oven to 200c/180c fan/ gas mark 6. Tidy and clean up if you’re feeling extra good too.

To make the tart filling you’ll need:

400g golden syrup (told you it wasn’t healthy but it sure is good)

2 medium eggs

100g breadcrumbs (primarily a lot of people use white bread and cut off the crusts but i’ve found that different types of breads and keeping the crusts give a richer, chewier texture. So if that floats your goat and you don’t want the excess food waste then keep them crusts on!)

Zest/and or juice of a lemon

*Optional* You could add things like slices of stem ginger, powdered ginger, fruits like slices of apple, pear, grapefruit etc. I added some ginger because I really like those warm spicy flavours.

6. Now at this point hopefully you’ll have a clean and tidy workspace and your pastry will have been chilled for an adequate amount of time. Next, take your pastry and roll it out to a half inch thickness and line a fluted pastry tin and refrigerate again for another 30 minutes.

7. Once it’s chilled again for a second time line the pastry with baking parchment and baking beans and pop it in the oven for 15 minutes. Then take it out, remove the parchment and the baking beans and bake it again for another 10-12 minutes until the pastry is a perfectly golden brown colour.

8. Once you’ve taken it out of the oven, leave it to cool before trimming the pastry edges to neaten them.

9. Lower the oven temperature down to 180c/160c fan/gas mark 4.

10. In a bowl mix together the golden syrup, eggs, breadcrumbs, lemon juice and zest and ginger til nicely combined.

11. Pour mixture into the pastry case and place into the oven to cook for about 30-45 minutes or until the filling has set.

12. Serve with clotted cream or vanilla ice cream and enjoy.

How I Decorated My Chocolate MEGA Cake!

Hello! It’s been a while since I’ve done a foodie post and I’ve been meaning to post this for AGES. So seeing as it’s mine and my Mum’s birthday in less than three weeks and then my sisters the following month; now seems like the perfect time to get prepared for birthdays, cakes and even more bigger, brilliant birthday cakes.

So I before I get into all the nitty gritty baking delights (and disasters), I want to just clarify that I am definitely not a qualified baker or anything like that. I just really quite enjoy cooking and baking and it’s always fun to just have a go isn’t it? Plus, I really like getting to eat delicious cake at the end of it all sooooo no one is missing out here?!

If you’re not a great baker I want to share with you these easy steps I took to transform a chocolate sponge cake into looking like this one I made. I’ve seen cakes like this in bakeries, or on Instagram or Pinterest and always thought how blimmin’ awesome they look?! As much as I love my sis I didn’t know how much I’d have to end up forking out on a cake like this; especially a little last minute as well!

So, underneath all of these gorgeously indulgent layers is a relatively simple chocolate cake. One of which I haven’t yet mastered. I’ve tried a variety of different recipes adding things like yogurt, buttermilk, extra oil etc etc into it to make the sponge more moist (sorry to those who don’t love the M word) but nothing seemed to do the trick. I was a bit worried the dry sponge was going to let the whole cake down but I drenched each cake layer with a generous amount of simple syrup (equal parts sugar and water boiled in a pan until it reduces and there are no sugar crystals left. Wait for it to fully cool before using) and then filled with a salted caramel and chocolate ganache.

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On the outside of the cake I used a thin amount of chocolate buttercream as a crumb coat. Which basically helps to lock in all the crumbs from the sponge layers so when you let it chill in the fridge and set up you’ll be able to get a much cleaner, crumb free, final buttercream coating. I used a straight and an angled palette knife to smooth out the buttercream on the cake. Theoretically it helps give you a smoother, more defined finish. You can buy them in most cooking/bakeware/homeware stores, Hobbycraft, Lakeland or online too. You can get them so they’re a straight edge for really neat edge or even ones that are ridged if you want to create a lined effect.

Similarly, if you don’t have one of these or don’t want to purchase something you may not use that often if you can find a flimsy piece of clean plastic or something similar to smoothly run against the frosting it’ll help create a smoothed appearance!

Once I had finished the final buttercream frosting and I was happy with it, I popped the cake in the fridge to set up and for the frosting to harden. Usually I’d be a bit cautious about putting a cake in the fridge in case it dried out but as I had simple syrup’ed each cake layer and there was a lot of ganache and buttercream involved already I was hoping it’d be ok.

To recreate the on trend dribbly bits down the side of the cake I made a salted caramel sauce (if you don’t want to do that then cut the middle man out and just buy some!) and poured it into the centre of the top of the cake and spooning it around the top of the cake until it had gently dribbled around the outer edge and letting bigger blobs dribble down the side until I was happy with how it all looked. I was quite quick doing this part, a bit worried it’d quickly harden or that if it went wrong it would ruin the whole appearance. But I found that, unlike how I approach most things in life, if you go slower and with less haste it is so much easier to control the outcome. Who knew eh!?

Then the fun bit begins! I picked up some Kitkats, Kinder Buenos, a Kinder Egg, Mikado (or pocky) sticks, chocolate coated pretzels, Galaxy golden eggs and two chocolatey doughnuts from the supermarket in order to go crazy with the toppings for this. I found some gold food colouring spray in the cupboard beforehand and thought it would be quite fun and make the cake look really luxe by spraying certain things, leaving some bare and part spraying some others. I cut some things diagonally and splayed out the different treats at different angles giving it some dimension and really because I liked how it looked.

It was actually really good fun making this type of cake and doing all the decorating too! I added some ferrero rocher chocolates around the bottom to make it look even more special ( it is a birthday after all!) and also helps if you need to cover anything up you could add a layer of fruit or chocolates and make it look part of the decoration.

There’s something extra special about receiving a homemade cake especially for a birthday treat, knowing someone has put a lot of time and effort into making something yummy for you to eat. So, have fun with whatever you’re creating, don’t worry about whether it’ll look a bit bodged or not because it’ll still go down the same way regardless!

A Vegetarian Afternoon Tea at The Royal Crescent Hotel, Bath.

 

Can you think of anything more quintessentially British than enjoying a splendid afternoon tea in the Royal Crescent Hotel which is nestled in the heart of historic Bath’s crescent? Unless The Queen and Mr Bean were sat at the adjacent table.

I visited The Royal Crescent Hotel & Spa for the first time a few weeks ago with my sister and it’s just as grand and luxurious as one would imagine and I cannot wait to share my wonderful dining experience with you all.

We were promptly lead through the house, into the tranquil gardens and taken into the foyer of The Dower House restaurant where we were offered the choice of eating indoors or choosing one of the many tables outside. Seeing as it was such a beautifully sunny and warm day we opted for the latter. The resident robin even joined us at our table on many occasions throughout our visit. You’d hasten to forget you were in the middle of a beautiful, busy and bustling city as it was just so relaxing and quiet in the grounds of the hotel.

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We were seated at our table and handed some menus to choose which type of afternoon tea we’d like and which blend of tea we want to accompany it as well. The Royal Crescent really do cater for everyone with their choices of afternoon teas. First up was the Royal Crescent Afternoon Tea (£37.50 per person) which they say is designed more for those with a savoury palate. The sandwich choices you receive with this are:

  • clarence court egg, smoked cheddar, spring onion and mustard cress.
  • Roast beef with a horseradish mayonnaise and watercress.
  • Corn fed chicken and a basil and lemon hummus.
  • And finally a smoked salmon sandwich with a lemon and chive cream cheese.

The savoury options for this particular afternoon tea are:

  • Smoked salmon toast, smoked paprika, lemon zest and topped with caviar.
  • A bite sized sausage roll topped with a honey and onion seed glaze.
  • Bath chap (which is a cut of pork) with a mustard mayonnaise, pickled radish and sorrel.
  • Cucumber filled with a caraway spiced goats curd and topped with a charcoal emulsion.
  • Saffron and honey yoghurt topped with mackerel tartar and a fennel and red onion salad.

This afternoon tea is then simply finished off with an individual verrine topped with a crescent biscuit, a warm scone, Devonshire clotted cream, strawberry preserve and a bath bun with cinnamon butter.

If you have a sweeter palate or want to opt for the more traditional afternoon tea, the Authentic Afternoon Tea (also £37.50 per person) This offers all the same sandwiches as above but rather than getting a plate of savoury minis you get seasonally changing homemade cakes, pastries and sweet delicacies.

If that’s not all they even offer a children’s Afternoon Tea (£19.50 per child) which I think is the sweetest idea. The thought of a little party of children dressed up in posh frocks and polished shoes having a fancy garden tea party makes even me feel gooey and smiling like the Cheshire cat.

My sister opted for the Royal Crescent Afternoon Tea and I chose to have the vegetarian one with a copious amounts of earl grey to wash it all down with. I really liked that, if you’re having an afternoon tea with someone you don’t necessarily have to have the same one. Makes life a lot smoother for those with dietary requirements as they also cater for those who are vegan or nut/gluten intolerant as well.

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The dainty finger sandwiches I had were filled to the brim of these delectable fillings:

  • Avocado, guacamole and mustard leaf.
  • Roast red pepper with a basil and lemon hummus.
  • Cucumber, dill, black pepper and lime
  • And finally it was a little tomato and chutney sandwich.

They were delightful, fresh and different to what you’d usually get with an afternoon tea which I really enjoyed.

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The savouries I had included in this afternoon tea were delicious and so different to what I was expecting. Starting from the top item at the back was a bite sized mushroom and truffle sausage roll topped with a honey and onion seed glaze. The depth of flavours from the rich umami flavours from the truffle and mushrooms to the sweet, delectable hit from the honey at the end really finished off this little treat.  To the right of that was a warm truffle, brie and grape tart. Brie and grape is just a marriage made in perfect food heaven, combine that with a warm, buttery pastry and you’ve got yourself this little bite of happiness. Beneath that is a savoury choux bun, something of which I had never tried before and was really intrigued by. It was filled with a mouthwatering tomato, basil and lemon cream making it such a lovely and delicate light bite. Next from that was a thick slice of cucumber, which had been partially hollowed out and filled with a caraway spiced goat’s curd and topped with a charcoal emulsion. This too was something I had come across nor tried before and was eager to try it for myself. It was refreshingly cool and wonderfully unique to something you’d expect to adorn your plate. I loved the addition of the very on trend charcoal emulsion as well. Last but definitely not least was the saffron and honey yoghurt you can see in the glass jar on the plate. The silky smooth yoghurt was topped with feta cheese, ribbons of red onion and a fennel salad. Before I start to sound like a broken record I can honestly say I’ve never tasted anything like the things I tried here. The amber hued yoghurt had the subtle floral flavours of saffron combined with the saltiness of the feta and the tartness of the red onion it was completely sublime. I don’t think I could have wolfed it down any faster!

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A close up shot of the saffron and honey yoghurt pot.

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The warm truffle, brie and grape tart in all its glory.

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In between the savoury and sweet tiers we had these delightful lime posset verrine’s topped with a crescent biscuit. It was gorgeously creamy and tangy serving as the perfect palate cleanser.

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Now moving onto the pinnacle of an afternoon tea, it’s not complete without scones with jam and clotted cream. Their warm scones were perfect, so you can just tear them in two with your hands. Whether you eat your scones with jam and cream or cream and jam; these’ll go down a treat.

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If these are new to you as well they are sweet enriched dough buns, studded with sultanas, sprinkled with sugar and a sugar lump placed in the middle.

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As you can see the sugar lump hidden inside the bath bun still remains nearly completely intact. These are perfect with lashings of jam and cream or slathered in cinnamon butter.

I absolutely loved my visit to The Royal Crescent Hotel and am definitely thinking about when I’ll next be returning or even sampling some of their main restaurant menu.

Lunch at The Ritz, London.

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Your birthday is the one day of the year for the good majority of people when you will be completely and utterly doted on and treated like an absolute QUEEN. So imagine my joy when I was lucky enough to be able to spend my birthday this year in London having a lavish three course lunch date with my family in the very beautiful and the very palatial The Ritz, London. I can only imagine I’d never been before and was so excited at just the sheer thought. The grandeur building standing as elegant and tall as ever, peering over the rest of Mayfair is an iconic London landmark. It opened in 1906 and was known as the ultimate stay for opulence and luxury. The whole experience was utterly divine and completely faultless. From the outside every doorway is adorned with one of their impeccably dressed doormen greeting you on arrival, holding the door or hailing a taxi to help you on your journey. I wish I took more pictures of decor inside but believe me when I say it is all absolutely stunning. With the smell of gorgeous fresh flowers, the sound of beautiful harp music and chatter filling the air, The Ritz has such a decadent feel and ambience to the whole place.

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Having placed our coats in their cloakroom we made our way to their dining room to be seated.  The waiters, just like every other employee couldn’t be faulted and waited on you hand and foot. The attention to detail was incredulous. My sister and Mum were given their usual menu whereas I had a seperate, vegetarian one. The menu wasn’t extensive offering three choices for all three courses with every single option sounding as luxurious and decadent as the next. The ever attentive waiting team came to our table and treated us like royalty, pouring glasses of water, wine, homemade breads, melba toast and a selection of canapes.  Savoury macarons filled with cream cheese and smoked salmon, chicken cigarellos and a gorgeous creamed goats cheese biscuit sandwich.

the ritz

As I said the attention to detail was absolutely stunning, the food was just as beautiful to look at as it was to taste. For my starter as seen above I opted for the artichoke royale. It was crowned with coils of carrots, truffle and pear nibs and then adorned with edible flower petals. The artichoke royale was so smooth and creamy accompanied with the tang of the pear it really went down a treat.

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For my main course I chose the cauliflower dish. With the menu they didn’t really give a lot away about what was what. The other options were a pasta dish and another one with wild mushrooms and as a self confessed mushroom hater that one didn’t appeal to me at all. Plus as I was dining in one of the finest restaurants in the country with a Michelin star I wanted to try something a little bit different. My main dish was a slice of cauliflower steak, with seperate cauliflower florets. Romanesco florets dotted around the plate like little trees, toasted hazelnuts and toasted yeast with a mini potato croquette and then finished off in a rich white sauce. Divine.

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For dessert, already feeling pleasantly sated I chose the blueberry souffle with a tart buttermilk sorbet. The souffle was light, fluffy and flavourful. It was so beautifully rich in colour; perfectly purple inside. The sharp, piquant flavours of the sorbet cut through the sweetness of the sorbet. It was blimmin’ well glorious. Can I eat you again please Mr Souffle?

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Finishing off the meal was some petit fours from top to bottom they consisted of, some creme anglaise filled macaroons with a slight coconut flavour. Orange and passionfruit jellies, a brown sugar biscuit topped with a citrus and mango cream finished with some gold leaf and finally a handmade chocolate filled with salted caramel. Careful I might get used to this extravagant lifestyle!

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As this very luxurious and special occasion was to celebrate mine and my Mum’s birthday we had a fancy Ritz birthday cake of a genoise sponge, filled with fresh cream and raspberries.

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Considering I can barely write in a straight line with a pen I was completely blown away how anyone can do this in chocolate. Perfect!

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I had such a tremendous time and feel well and truly spoilt rotten by it all. The whole experience simply cannot be faulted and was absolutely perfect from start to finish.

What I have planned for 2018.

I hope you all had a lovely Christmas time and banging New Year celebrations whatever you all got up too! I am not usually the type of person to make New Years Resolutions, simply because I tend to completely forget all about them and then I end up feeling bad about those people who have a long old memory that may remember the silly little idea or ditty I may have had about losing weight or learning another language or skill and me giving up 2 weeks into January with the fat tummy podge still very much there and very much comfy.  But for the first time in a long time I’ve decided I want to set myself a few of my own little personal goals, nothing major and nothing huge but to add to my year ahead and make me feel like the best me I can be. These are all things that I actually really want to do and achieve so I’m feeling like they’ll be a lot more attainable right? Plus I’m thinking if I share it with you all i’ll be more likely to keep up with it all cos you lovely lot can pester me if they aren’t being completed!?

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Shape up.

I want or need to lose a few extra pounds here and there. I am not completely happy in the way I look at all and want to be able to exercise more, eat healthier and be happier with the Abbie I see looking back in the mirror.

Improve my blogging life.

I am terrible for being organised with my blog. I’m terrible at being organised in general if I’m completely honest. I’m always at least ten minutes late for everything. But I want to be able to post a lot more consistently on here whether that be every week on a set day or the same time on a set day. I would also really love to be able to grow my blog a lot more this year with a wider readership and improve my content and photography.

Job life. 

I haven’t exactly made it a secret that I struggled in my last job role and my goal for the end of 2018 is that i’d have either found or be in a job that I really enjoy. It can be a bit of a challenge where I live (the backend of the middle of nowhere, if you know it???) opportunities aren’t exactly rife in the countryside.

Become a better cook.

I turned vegetarian in November which was actually a lot easier than I would have first anticipated. I love animals and my dog is my best friend and one day it really hurt me in the feels the thought of someone harming him that it dawned on me there isn’t any difference between him, a cow, or a pig. They are all animals and have feelings and from that day forward I haven’t eaten any meat. I chose to give it up so I don’t lecture those that still eat meat. But this year I want to be able to cook more vegetarian dishes as they are just as wholesome and delicious as any others. Plus I’m not the world’s best chef by any stretch so if I hope to move out of my parent’s home I’ve kinda got to be able to fend for myself and not just live off of Linda McCartney sausages. Even though they are incredible.

Read more. 

Social media is taking over my brain ever so slowly and surely. If I like what someone says or what they’re wearing I don’t tell them I just shout FAVOURITED in their face and I’ve started actually following people in real life too to see what they’re ordering in Starbucks or Pret. HA ok i’m totally kidding please don’t arrest me but you get my drift! Social media can be a very negative environment at times and I want to be able to be able to switch off quite literally and read the fifty ish books I’ve got stacked up in my room.

Do more charity work.

I want to be able to do a lot more this year. Whether that be actually working for a charity, donating a lot more to good causes or doing a charitable event of any sort. I want to be able to do more good things this year that’ll make feel good and that I’m proud of.

Live more positively.

I feel this one maybe slightly more self explanatory buuuuut I want to live more for me this year, do things that make me happy or do things outside of my comfort zone. Life is life and should be the best thing you do. For instance I’ve been thinking for ages about trying to work on my funnybone and get into stand up and even my sister said she’d help me or support me if I tried out a comedy gig.

Experiment with my looks more.

I’ve dyed my hair a lot the last 12 months from brown to pink to red to blonde again and I really fancy getting a tattoo or my nose pierced too. I fancy doing a Sinead O’Connor (the singer not the roughen from Hollyoaks a few years back) and shaving my head and starting again. Cos Nothing Compares to U or a brand new ‘do?!

BE THE COOLEST ABFAB EVER.

2018 will no doubt be better than 2017 mainly because 2017 was pure poop. So I’m planning on making this year as jam packed as a double stuffed Oreo would be if they were filled with jam (???) and make it the coolest time for me yet. I am really hoping this will be my year. I will no doubt keep you all updated as well. Much loves as always pups x

 

I made a sticky toffee pudding!

Tell me one thing better than slobbing out in bed on a Sunday morning eating lots of warm, buttery toast and drinking copious amounts of tea? Maybe add in some easy watching E4 american tv show is on in the background, the sun is shining through your bedroom window and Tom Hardy is on his way back up the stairs with another round of breakfasty carbs.Sadly the last part for me didn’t come true, I can’t help but feel Mr Hardy keeps going to the wrong address for some reason? The main feeling that I get from that analogy is comfort. Sometimes that is all you need and it just does the trick. After a horribly long day, getting soaked in the rain on the way home and all you really want is deep fried carbs and chocolate coated errthang.

Creeping into the Autumn and Winter months and all I want to eat is sweet, carb laden foods. To be fair I feel like eating sweet, carb laden foods all year round but more specifically in the colder months. Comfort foods like jacket potatoes, mash potato covered in a thick gravy, pies and any of the types of foods you see on pub food menus that are hearty, wholesome and leave you feeling all warm and gooey on the inside. The more I’ve been trying to get better at cooking and baking the more I’ve realised how I find it so relaxing and therapeutic. It’s a good way for me to escape for a little bit and make a delicious little something to cheer me up, feed the family and also show off on instagram and twitter with a smug little ‘oooooh look what I made, and it was so simple and I made zero mess everyone’.

I decided to bake a sticky toffee pudding one afternoon basically because I really wanted to eat some. I always think of it as a typical pub grub pud  and one that would involve so many technical bits and foods it’s easier to bang a microwave one in your basket than make it yourself. But BOY was I wrong. I went online and had a scout for some simple recipes. I’m a simple type of girl I really can’t be bothered to flambe a fruit or what have you. Trust me when I say how easy this recipe is though and if I can do it I like to think anybody can!

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So I actually used a recipe from the Sainsburys Magazine website and you can use the same recipe found here. It’s a super simple recipe to follow I found and there were a few bits I either tweaked or skipped on.

For this super yummy slice of goodness you will need:

  • 250g of dried dates that have been stoned.
  • 75g softened butter.
  • 175g dark muscovado sugar. The recipe calls for light but I accidentally picked up the dark one whilst I was in Asda. It gave it a richer, more treacle like taste which I like anyway so win, win!
  • 2 medium eggs.
  • Half a teaspoon of bicarbonate of soda.
  • 1 teaspoon of mixed spice.
  • Half a teaspoon of vanilla extract.

That’s all the ingredients for the cake for the sauce you will need:

  • 100g dark muscovado sugar.
  • 100g butter.
  • 150ml double cream.
  • 1 teaspoon vanilla extract.
  1. Start off by turning your oven to 180c and lightly greasing a 20cm by 20cm tin. I love a thiiiiick slice of cake so I used a slightly smaller one than the recipe required. And also because I’m not a chef that doesn’t have ENDLESS supplies of different shapes and sizes in tins. That might have accidentally come across a wee bit passive aggressive but sometimes when you’re watching a cookery show (Love you Nigella but you’re the worst for this) they act like getting things like samphire, tagine pots and himalayan rock salt whilst living in deepest, darkest Dorset to be an easy; and cheap feat. It is not.
  2. Next take your dates and chop them up to smaller pieces. It’ll make it a lot easier on yourself when you come to mashing them later on. Once they are all finely chopped put them in a saucepan and submerge them in water and then bring it to the boil. Let the water boil for a few minutes. Then drain it and mash it until its a mushier consistency. I used a potato masher because I found that a lot easier, less messier and a lot less of a workout than using a fork.
  3. Whilst the dates were boiling I put the butter and sugar in a mixing bowl and beat it until creamed together. I had left the butter out for about half an hour so it was softened a little which helps it bind together a lot quicker.
  4. Add the eggs to the sugar and butter and beat until smooth.
  5. To the dates add the bicarb, it will foam up a little bit and then add straight into the batter mix. Following this add in the flour, spice and vanilla extract and gently fold in until it’s all mixed nicely.
  6. Pour this into your tin and then bake for about 25 minutes. Or until the cake feels firm to the touch.
  7. Leaving the cake to cool, I made a start on making the sticky toffee sauce. Putting the butter, sugar, cream and vanilla extract into a pan and bringing to a boil. Making sure all the sugar crystals have melted I poured it into a jug and left it for serving later.

I was super impressed with this AND myself for managing not to set anything on fire nor kill anyone. It was so yummy, food for the heart and food for the soul. I would totally recommend you trying this, I know a lot of people don’t like the taste of dates but they give it a fudgier, treacle like taste and you wouldn’t even know it’s there.

Sticky toffee pudding is one of my fav comfort eats what’s your favourite winter warmer?