Sticky Toffe Pudding with Ludovica

Today we decided to bake a sticky toffee pudding from Nigella. One of the key ingredient is the muscovado sugar, which is an unrefined brown sugar with a strong molasses flavor. 

Combine 90g muscovado sugar with 175g self raising flour. Make sure the muscovado has no lumps anymore. In a jar mix together 125g milk, 1 egg and 50g melted butter. Pour these liquid ingredients with the sugar & flour and combine well.

Chop 200g of dates (weighted without stones) and add to the preparation.

Transfer the whole thing in a tall oven dish (we used 20 cm diameter). It does not look very full but it will gets bigger.

Sprinkle over 175g muscovado sugar and 25g of butter in dots.

For us, it looks like half the content consists of the preparation and another half is occupied by the sugar. I have to say it looks a lot of sugar however it is not overpowering at all at the end. 

The intriguing part is then to add 500mL of literally boiling water on top of that.

We now have one third of the preparation and two thirds of sugar + water. I was (a bit) skeptical at that point.
Put it straight in he oven at 190°C for 45 minutes.

The whole thing got bigger; the top should be springy and spongy; the water, sugar & butter have turned in a beautiful sticky sauce.

Leave to rest 10-15 minutes; it will retract a bit.

Serve warmish with cream, yogurt, or something similar.
It is truthfully awesome. A must try.