On its own; number 6

Well, what a busy couple of weeks...no, hang on; I mean "chilled out couple of weeks".

After the translations I did for the American company, I decided to take a bit of time off to research some more recipes for you lovely readers (as if I need an excuse to get baking!) and it was good but I'm glad to get back into the swing of work now. Freelance translation sites are great for getting work in but I'm beginning to think I should perhaps pay to join one of them as many of the jobs are open to members only, but I cannot afford to do so until I am paid. The crux of many situations - money.

However, I do not have a totally negative, money-orientated blog for you today. My website is actually starting to take shape and is looking pretty great thanks to a certain technical whizz I happen to live with and also thanks to his wonderful web designer too. I adore anything vintage and this website definitely has a vintage feel to it. I'm not giving anything away as I want to post the URL in a blog when it is complete in a couple of week's time...so watch this space.

Also, I have spent a portion of this afternoon submitting my blog to blog directories in the hope that I can gain some more traffic and if people like what they read and are curious to know more about me and the business, they will get in contact; like I said, here's hoping...

So, on to the usual portion of my post; a recipe. Now, I have not gone for the roast I said I may translate as I got given the most wonderful sticky toffee pudding recipe the other day (it's a Nigella recipe so I'm hoping she won't mind me translating it) - it is so so easy to make, even if the method of pouring boling water over the pudding mix makes you gasp in horror, like I did!

This tastes wonderful and the technical whizz who I mentioned before loved it (he will eat almost anything but seemed to really enjoy this one)

So, Nigella's Sticky Toffee Pudding - in English first:

Serves: 4-6 (depending on portion size)
Level: Easy

Ingredients for the pudding mix

• 100g dark muscavado sugar
• 175g self-raising flour
• 125ml milk
• 1 egg
• 1 teaspoon vanilla extract
• 50g unsalted butter (melted)
• 200g sultanas/dates/raisins

Ingredients for the sauce

• 200g dark muscavado sugar
• 25g unsalted butter (in cubes/blobs)
• 500ml boiling water

Method

1. Preheat the oven to 190°C and grease a 1 and a half litre dish/tin.
2. Mix the sugar and flour in a bowl. Mix the milk, egg, vanilla extract and melted butter together and add it to the cake mixture. Combine the mixture with a wooden spoon and then fold in the sultanas/dates. Pour the mixture into the prepared bowl/tin.
3. Sprinkle the sugar over this and then blob the butter on top of the sugar. Pour the boiling water over this (honestly!) and put the dish in the oven. Leave it in the oven for 45 - 60 mins. Serve with ice cream or cream. 

And there you have it! So, now on to the French translation...

La classique "Sticky Toffee Pudding" - une recette anglaise.

4 - 6 personnes

Niveau : Facile

Ingrédients pour le gâteau

• 100g de la canne à sucre noire
• 175g de farine à gâteau
• 125 ml du lait
• 1 oeuf
• 1 petite cuillère d'extrait de vanille
• 50g de beurre non salé (fondu)
• 200g de raisins secs ou de dattes

Ingrédients pour la sauce

• 200g de la canne à sucre noire
• 25g de beurre non salé 
• 500ml d'eau bouillante

Méthode

1. Préchauffer le four à 190°C et graisser un 1.5l plat.
2. Mélanger le sucre et la farine dans un bol. Mélanger le lait, l'oeuf, l'extrait de vanille et le beurre fondu, et les ajoutez au sucre et au farine dans le bol. Combiner le mélange avec une cuillère en bois, et puis replier les raisins secs/dattes. Verser le mélange dans le plat préparé.
3. Saupoudrer le 200g de sucre pour le sauce sur le gâteau, et couper le 25g de beurre non salé en morceaux afin de le mettre sur le sucre. Verser l'eau bouillante sur le gâteau entier (je ne blague pas!), et placez le plat dans le four. Laissez le gâteau dans le four pendant 45 à 60 minutes (jusqu'à le centre est élastique). Vous le servez avec du crème ou une boule de glace.

Et voilà! C'est tout!

I do hope that has translated well and makes sense! It's one of the easiest puddings I have ever made (and trust me, I've made a lot!) and I hope you enjoy it!

That's all from me for now, I'm off to try and find a large map of Thailand for my holidays last year (well, that is if I can get more work in to pay for it)

À bientôt mes amis!