One of my favorite British foods is sticky toffee pudding made the proper way, which is steamed. There is nothing like light, moist, steamed STP. However, I will settle for an easier substitution: sticky toffee pudding cake with a buttery toffee sauce. The version I made tonight had a nice variation: macerating the dates in stout; however, the cake was not moist and sticky enough for me, so back to the drawing board. I also made the mistake of deciding I wanted to make creme anglaise instead of toffee sauce. Oh well--I also had a craving for bananas so I had sliced some on top of my portion and then topped it off with the creme anglaise (a lower fat version). I got Ules to help scrape the vanilla seeds from the pod.
Per made lamb stew which we had with the leftover Paella rice and winter salad.
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