Thought i'd make headway with the first of the Sticky Toffee Puddings today. They freeze well and are perennially popular, especially in wintertime. Last Christmas was a white Christmas - here in the Peak District anyway -. lovely for the kids sledging and avoiding schoolwork, less popular for all those of us with heavy presents to deliver to relatives upcountry.( I think i still have one tin of quality street wrapped last year sitting in a cupboard somewhere.)
I have tried many a Sticky Toffee Pudding in pubs and restaurants and from farm shops and am becoming a bit of a connoisseur on said item. Sometimes there is a definite meanness with the toffee sauce - this is one recipe where more is definitely more and a veritable lake is far preferable to a dried-up spring. The choice of cream, ice cream or custard i usually leave open to the scoffer as everyone has their own favourite and this is not the time of year to be dictating such things. I like to use Lucy Young's recipes as i find them so practical, and this is a particularly good one. (Lucy Young is Mary Berry's side -kick, though i'm not sure she'd like to be described as such).
You find a particularly nice Celeriac in a farmers market; one of my favourite winter vegetables. I like mine mashed with potato but you come up with a remoulade with shredded raw celeriac and walnuts in a dressing, using the rest of the walnuts in a coffee cake. Yum! I don't think i've ever tried celeriac raw before so i'm tempted to give it a go. Our farmers market is on Thursday and the nobbly vegetable man is always there.
Yours from comfort-food heaven,