Short but Sweet

stickytoffeeHere’s my follow-up to a mighty sweet Thanksgiving.  I’ll start right here by admitting that I love food (I know – who doesn’t?).  My extreme love of dessert is thwarted by the fact that certain factors make it impossible for me to indulge on a regular basis. Thursday was one of the exceptions. I also misbehave (culinarily) on Christmas and the occasional birthday.

In between bouts of gustatory vice, I manage this sorry state of affairs by vicariously indulging  in food web sites. One of my favorites is Great British Puddings. There are some great recipes although, if you’re in the US, you’ll have to do some conversions to get the ingredients right. Happily, the site includes a conversion table.

The picture I’ve included is, Sticky  Toffee Pudding, one of my favorites. I believe this is considered a rather low-class choice in England. But who cares?  I make this every Christmas and it could only be improved if I could get my hands on some honest-to-goodness clotted cream. But, even without it’s yummy. So, whether you want to bake or, like me,  indulge vicariously, this might be right up your alley.

Do you have favorite food sites?  Please share.  One can never have too much vice.

About Myretta

Myretta is a founder and current manager of The Republic of Pemberley, a major Jane Austen destination on the web. She is also a writer of Historical Romance. You can find her at her website, www.myrettarobens.com and on Twitter @Myretta.
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4 Responses to Short but Sweet

  1. HJ says:

    I’m English and I’ve never heard the suggestion that sticky toffee pudding is a low-class choice! In fact, the one time I ate at The Ivy (a very classy restaurant in London) I had their famous sticky toffee pudding for dessert. (I have no idea what I had for the rest of the meal, which proves that I am also an extreme dessert lover.)

    I suspect you might have come up against the attitude that desserts generally are too sinful to be eaten. Also, thinking about it further, there is a feeling in some quarters that all true puddings i.e. cake-type desserts, including treacle pudding (which is really golden syrup pudding), are stodgy and somehow more plebeian than confections of egg and sugar etc.. In the olden days manual workers did eat “puddings”, especially those made with suet, to fill themselves up. Apparently Yorkshire puddings, which we eat now to accompany roast beef, were originally eaten to start the meal so that a small amount of meat following it would go further.

  2. Myretta says:

    Thanks HJ. Although I never let prejudice get between me and my puddings, it’s good to know that sticky toffee pudding has its place among the good and great.

  3. Gloria says:

    i love sticky date cake, made it twice in the last month…

  4. Ferdzy says:

    Perhaps you do not actually want to know this, but clotted cream is really very easy to make – the only hard part is finding the right whipping cream to buy.

    http://seasonalontariofood.blogspot.ca/2011/07/clotted-cream.html

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