It must be “English” week or something for me, because some strange things are happening. For one, I am talking with a British accent. (Note: My British accent is actually more of a Kentucky / Geico / Russell Brand sort of thing.)
Brian loves it. As if he couldn’t understand what I said before, he now just looks at me quizzically and fights off laughter. “I have no idea who you are, but please, bring my wife back. Also, mind the gap.”
I am finding any excuse possible to eat breakfasts devoid of any nutritional value, and I’ve been pulling this whole “Kate Moss, bras are optional” thing. Clearly not in public, I would put someone’s eye out. (Brian doesn’t call me Chesty Laroux for nothing.) But my arrive home from work routine usually went “Get home, change to sweatpants, go about life.” It’s now become “Get home, change to sweatpants, remove torture harness, go about life.” Lately, the thought of underwire just makes me want to jump off the side of something tall. (like a swing set. because if it’s anything higher, I am going to give myself a black eye.)
And instead of feeling confused by my British Phase, I am going take it and run with it. Today, I give you a traditional British dessert which has a misleading name. You say pudding, I say cake. Whatever, Brits.
Sticky Toffee Pudding
Ingredients:
- dates - 1/2 cup, diced
- Guinness Stout - 1 cup
- baking soda - 1/2 teaspoon
- sugar - 1 cup
- eggs - 2 large
- vanilla - 1 teaspoon
- butter - 1 stick, melted
- flour - 2 cups
- baking powder - 1 teaspoon
- cinnamon - 1 teaspoon
- nutmeg - 1/2 teaspoon
- butter - 1 stick
- brown sugar - 1 cup
- heavy cream - 3/4 cup
- molasses - 1 teaspoon
- salt - a pinch
Instructions:
Love,
Whit
