I first made these for my Mum last Mothers' Day. This year I made them again for pudding and they were very nice - but not stunning. I've always like Sticky Toffee Puddings - they're reliably good pub puddings - but they've never really blown me away.
Today I decided to re-photograph one of the remaining cakes as I hadn't got what I wanted on the night. So I made up another batch of sauce but this time I added a new touch - a little ground ginger. I tasted some and immediately went to find mum to force a spoonful into her mouth as it was so lovely, but I still wasn't 100% sure it would work with the puddings. So I brushed and poured it over and started taking photos. The dogs and Mum were all hovering close by, waiting for me to finish - and I have to admit, I really wanted to just quit and and discover how it all came together.
When I finally finished we attacked. I had to do a little happy dance around the flat. The ginger takes the pudding to another level - every flavour is enhanced. It's also totally addictive - despite having just eaten tea we ate the whole thing (including the spare sauce) in about two minutes flat.
I named these volcanoes because of the way they puffed up and broke the surface when they baked. I had decided that instead of making squares cut from a tray, I would use individual dessert tins. I popped them in the oven with a little trepidation as to how they would turn out. Turns out it's a good thing I quite like the rustic, uneven look...
Still, it turned out to be for the best as it meant I could fill the middles with ginger butterscotch 'lava' which then soaked through the sponge and that's definitely a good thing. Look at the final photo and you'll see what I mean!
I dedicate these to my Mum, for being absolutely wonderful and for teaching me to follow my intuition and sprinkle a little ginger into something on a whim.
Edit: My new and improved recipe for Sticky Toffee Pudding is here.