#MEwx Cold, some sun, clouds and Sticky Toffee Pudding

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Good Morning Augusta

This morning we have mostly cloudy skies with  highs in the mid 20s. North winds around 10 mph gusting to 20 mph. Wind chill values as low as 2 below this morning.

Tonight we'll have partly cloudy conditions with lows around 10 above. North winds around 10 mph during evening hours, becoming light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 12.0°F, the humidity is 52% the Dew point  is -1.7°F with a wind chill of 5.7°F.

The wind direction is Northeast between 3.0 MPH and 4.9 MPH.

The Relative pressure is 30.14, the Absolute pressure is 29.94 and rising with a weather graphic indicating sun/clouds.

If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with partly cloudy skies.

The UV rating is  0 out of 16, The moon is 17.8% illuminated, the moon phase is     waxing crescent, Sunrise is 7:10 am↑ 123° Southeast, sunset is 4:01 pm↑ 237° Southwest, Moonrise is 10:40 am↑ 118° Southeast, Moonset is 8:23 pm↑ 244° Southwest and we'll have 8 hours 51 minutes of daylight today.

We've had 4.15 inches of snow here over the past 24 hours.

How about this for a different kind of dessert?

MARK BITTMAN'S STICKY TOFFEE PUDDING

PUDDING

  • 1 cup dates, pitted and chopped
  • 1 cup boiling water
  • 3 tablespoons butter; cold, unsalted, cubed (plus more for greasing)
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅓ cup plus 1 teaspoon Demerara sugar
  • ⅓ cup plus 1 teaspoon dark brown sugar
  • 2 eggs
  • ¾ cup plus 2 tablespoons flour
  • 1 teaspoon vanilla extract

STICKY TOFFEE TOPPING

  • 5 tablespoons butter
  • 1 cup cream
  • 6 tablespoons dark brown sugar
  • ⅛ teaspoon fine sea salt

''EXTRA'' SAUCE

  • 3 tablespoons butter
  • 1 ¼ cup cream, plus more for serving, if you like
  • 3 tablespoons dark brown sugar
  • ⅛ teaspoon fine sea salt

PREPARATION

  1. Put the dates in a bowl and cover with the 1 cup boiling water to soften, at least 5 minutes. Heat the oven to 350 and grease a deep 9-by-13-inch baking dish.
  2. Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara sugar, 1/3 cup plus 1 teaspoon dark brown sugar, eggs, flour and vanilla extract in a food processor and pulse until just combined. Add the dates and 1/2 cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible).
  3. Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. (When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 inches from the heat source.)
  4. Meanwhile, make the topping. Melt 5 tablespoons butter in a small saucepan over medium heat, then slowly add 1 cup cream and 6 tablespoons dark brown sugar and 1/8 teaspoon salt, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
  5. In another small saucepan over medium heat, make the extra sauce. Melt 3 tablespoons butter, then slowly add 1 ¼ cups cream and 3 tablespoons dark brown sugar and 1/8 teaspoon salt. Repeat the process above.
  6. Pour the topping (careful not to use the extra sauce) over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 1 or 2 minutes (watch it closely). To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.

 

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