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Sticky toffee pudding

When I visited London a few years back, I had the distinct pleasure of trying sticky toffee pudding for the first time. Everything I tried and loved, I scribbled it down in the back of my mind as being yet another thing that I needed to recreate the minute I returned home. Not much actually made it to the trying stage, but I think that’s more to do with me and the fright of getting it terribly wrong, than the item itself.

That is the precise reason why I’ve decided to embark on a mission while I’m here writing: to recipe test, to try, to fail, and try again until I get it right when it comes to foods well-known, desserts forgotten, or everyday treats that don’t get enough of the recognition they deserve.

Regrettably, I had forgotten about the sticky toffee pudding. Until about six months ago, when my dear friend from Leicester sent me a postal box filled to the brim with as many European gluten free snacks and treats that she could possibly fit. I have yet to get through the whole box simply because I’ve been savoring it, one European treat at a time. That is, until I found a pack of sticky toffee pudding at the bottom of the box. Who even knew that it came in a pack?! Definitely not me. I told myself I would savor every last bite and make it last as long as I could; but once I warmed up one piece in the microwave, that was it. The pack went from being four individual servings that I could have stretched out a few weeks had I just popped the rest in the freezer, to only lasting me three hours. They were so good. And they were gluten free on top of that? Guilty pleasure no longer so guilty, huh. I only wish I had saved one long enough to top it off with a scoop of vanilla bean ice cream.

Today, we’ve been chatting along in the subscriber’s chat as I dawdled in the kitchen, trying to figure out exactly how to get this scrumptious cake right.

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