Sticky toffee pudding is the original cosy dessert

Food Month at The Irish Times kicks off today and I am delighted to share some comfort food classics over the coming weeks. I really wanted to start with this timeless bake. Sticky toffee pudding is the original cosy dessert. Eating this in colder weather brings comfort, and really, what more could you want on a cold, dark evening?

While there are a million and one recipes for sticky toffee pudding, some with spice, some without, some baked in large baking dishes and some baked in individual moulds, there is one thing that goes without saying in my book, and that is there are three main ingredients that must be involved.

The first ingredient is dates. The addition of dates is the reason this dish is so aptly named, as they add a sticky caramel texture that is difficult to achieve otherwise. They are soaked in boiling water prior to being pureed to a nursery-soft mush and then added to the pudding batter. This softens them up completely, rehydrating them and plumping them up.

The second non-negotiable ingredient is black treacle. Dark, rich and slightly bitter, black treacle adds a depth of flavour and texture which is crucial to the stickiness of this dessert. Dark brown sugar adds another deep caramel note and completes the trinity of essential ingredients. While this dessert does contain sugar in various forms, it is not overly sweet.

Lilly Higgins: One-pot recipes are the ultimate convenience

---

One-pot mushroom and courgette spaghetti

---

Consuming slightly less salt can have big health benefits

---

A delicious frangipane apple and almond tart enriched with a splash of Irish apple brandy

---

I like adding a few spices to my sticky toffee, it rounds the flavours off nicely and ramps up the cosiness level. A little cinnamon, ground ginger and a pinch of allspice are just the ticket.

The sauce here is a classic toffee sauce, quick to make with only four ingredients. No caramel in sight, just plain old sugar, treacle, butter and cream, simmered together in a saucepan until slightly thickened. It can be made ahead and just reheated gently before serving. Poured over the warm pudding, it keeps the sponge incredibly moist and sticky.

I like to bake my sticky toffee in a skillet pan and bring it to the table still warm from the oven, slathered and dripping in shiny toffee sauce. An 18-20cm round or square cake tin or baking dish will work perfectly too. I like to serve a little jug of sauce on the side for anyone who likes extra sauce. Serve it with ice-cream or cold cream.

To watch Aoife Noonan make this recipe in her five-part Comfort Food Classics series, for Food Month at The Irish Times, or to bake it along with her, go to the Irish Times Food page on Facebook, and select videos. The videos will be live at 3pm every Sunday, beginning tomorrow.

Recipe: Sticky toffee pudding