On the whole it hasn’t been a bad summer, with the odd scorcher here and there. While I didn’t get a chance to go abroad, I have to say I was exceptionally lucky with all the weather I encountered on my weekends away venturing around bonnie Scotland and her islands.
Thankfully the sun is finally starting to make and appearance after the darkness of winter. However I would say that it is still a bit too cold for barbecues, Pimms and ice cream just yet. Therefore I decided to compromise by making these ice cream inspired mint chocolate chip cupcakes.
When you think of a classic British dessert, sticky toffee pudding will always be one of those that springs to mind. For a long time now it has always been my go to pudding after a pub lunch; Scampi and chips followed by sticky toffee pudding…stodge heaven.
The recipe is taken from an article in The Guardian entitled, ‘How to cook the prefect sticky toffee pudding’ which I thought sounded promising. I had never actually made it myself before and while I was conflicted as to whether or not to include dates. In the end I decided it was best for my first attempt to stay as true to the original recipe as possible, so dates it was.