Currabinny Cooks: Sticky toffee pudding with sweet Medjool dates
Sticky Toffee Pudding: a lot easier to make than most people might think, especially this version which is as simple as it is delicious
This week, the recipes are inspired by trips to farmers markets. Over the course of various lockdowns and restrictions on our ability to travel around, having access to a farmers market seems like a blissful escape from the realities of life in a pandemic. We tend to pick up a huge variety of things in a market that we otherwise wouldn’t have thought of getting elsewhere. The quality and diversity of produce at farmers markets usually far exceed what we are used to in our regular food shopping experiences. There seems to be a more directness between you as the consumer and the people producing the food you are buying.
We took note recently that there are a few sure things we seem to always pick up at farmers markets, almost without fail. These are good, stone in, marinated olives; beautiful artichoke hearts; and devilishly indulgent Medjool dates. These are things you tend to pick at, snack on and eat, as is. We do not often think of them as ingredients to be added to a dish, or something that can be transformed into another thing.
