Sticky Toffee Sauce Nigella Lawson Recipes

STICKY TOFFEE SAUCE - NIGELLA LAWSON

Steps:

• Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve.
• Let the mixture bubble for a couple of minutes before carefully adding the cream.
• Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
• Serve with a couple of scoops of vanilla ice cream.

EASY STICKY-TOFFEE DESSERT

Steps:

• For the cake: Preheat the oven to 375 degrees F and butter a 1 1/2-quart capacity baking dish.
• Combine the sugar with the flour in a large bowl. Pour the milk into a measuring cup, beat in the egg, vanilla and melted butter and then pour this mixture over the sugar and flour, stirring with a wooden spoon to combine. Fold in the dates then scrape into the prepared baking dish. Don't worry if it doesn't look very full; it will by the time it cooks.
• For the sauce: Sprinkle the sugar over the cake mixture and dot with butter. Pour over the boiling water (yes really!) and transfer to the oven. Set the time for 45 minutes, though you might find the dessert needs 5 or 10 minutes more. The top of the dessert should be springy and spongy when it's cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce. Serve with vanilla ice cream, creme fraiche or heavy or light cream, as you wish.

EASY STICKY-TOFFEE DESSERT

Steps:

• Preheat oven to 375°F and butter a 1 1/2-quart capacity baking dish (I used a combo of Pam and butter and it worked fine).
• Combine the sugar with the flour in a large bowl.
• Pour the milk into a measuring cup, beat in the egg, vanilla and melted buter and then pour this mixture over the sugar and flour, stirring--just with a wooden spoon--to combine.
• Fold in the dates then scrape into the prepared baking dish.
• *Don't worry if it doesn't look very full: it will do by the time it cooks*.
• Sprinkle the sugar for the sauce over the batter and dot with the butter.
• Pour the boiling water over the whole thing (yes, really!) and transfer to the oven.
• Set timer for 45 minutes, though you might find the dessert needs 5 or 10 minutes more (this was a frustrating part, for whatever reason I ended up having to put it back in for almost 20 minutes-- but then it was very cake-like, Remember that it thickens up when you take it out).
• The top of the dessert should be springy and spongy when it's cooked; underneath, the butter, dark brown sugar and boiling water will have turned into a rich, sticky sauce.
• Serve with vanilla ice cream, creme fraiche or heavy or light cream as you wish.