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The best sticky toffee pudding recipe


The best sticky toffee pudding recipe
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Sweet, deep and surprisingly light, this sticky toffee pudding beats all others
Credit:
Haarala Hamilton and Valerie Berry
Diana Henry,
The Telegraph s award-winning cookery writer
4 April 2021 • 6:00am
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We’ve all had different versions of this, from the stodgy to the ethereally light. I’ve often only eaten half a bowlful. People love it, but it can be dense and incredibly sweet. This is my very favourite version – it’s wonderful – cooked by Ben Stanley and Paul Weaver at Noble Rot restaurant in Bloomsbury, London. It’s rich – of course it is – but light. The black treacle is what makes this one so good, along with the use of decent butter and Medjool dates. This is not a healthy pudding – it almost goes without saying – but it’s not something you eat every day. ....

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Fergus Henderson's 'whole animal' recipes inspired chefs on both sides of the Atlantic | Food


Last modified on Sun 28 Feb 2021 08.35 EST
It is November 2009 and I’m in a new restaurant on Fairfax Avenue in Los Angeles called Animal. I have been in the city for three weeks, serving as a judge on a TV food contest, all British piss and vinegar to the familiar American gush, and I’m missing my family terribly. No matter, for here on the menu is roast bone marrow with parsley salad, the dish made famous by the chef Fergus Henderson at his Clerkenwell restaurant St John. His guiding principle: “If you’re going to bang an animal on the head it’s only polite to eat it all.” ....

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