The 'Magical Kitchen Alchemy' Of Nigella's Sticky Toffee Pudding
Hand us a spoon and a jug of double-cream, because Nigella has revealed the secrets to her sticky toffee pudding.
Nigella Week has sadly come to an end but at least the domestic goddess has left us with a few tips and tricks for a recipe that will keep us going through the winter with its generous amounts of butter and cream.
Nigella promised that her version of the traditional fave is, "a bit darker and more intense", which we're totally fine with.
Her first secret tip is a hack to avoid your treacle sticking to your spoon -- dip it in oil or run it under hot water first, genius!
Nigella added that it's important to make sure to soak your dried dates and add some bicarb to help them soften up before they're mixed into the batter.
We're also awarding bonus points to Nigella for flexing some of her iconic vocabulary during this masterclass, with her description of the pudding as "one of those wonderfully gunge-y cakes".
Lawson makes sure her actual cake isn't too sweet, because there will be plenty of sugar to come, in the seriously addictive sauce made up of dark muscovado sugar, butter, treacle and DOUBLE CREAM.
She also whimsically mentions that there's a very important "magical kitchen alchemy" going on when dates meet treacle because they end up tasting like a combo of cloves, allspice and cinnamon.
The next hack? Poke a few holes in your cake once it comes out of the oven to ensure maximum sauce coverage, a very important step.
And lastly? There's no rush to serve the cake, it'll stay warm for a good 30 minutes to an hour.
"It’ll keep its heat so if I have people coming over, I don’t have to be jumping up making my pudding when I want to be sitting with people," the expert host said.
Serve with salted caramel ice cream or just lashings of cream and your guests will be beaming.
Want to have a crack at Nigella's sticky toffee pudding? You can find the full recipe over here!