feat: add Sticky Toffee Pudding. Fixes #40.

cook/desserts/Sticky Toffee Pudding.cook

@@ -0,0 +1,15 @@
+>> source: https://www.gordonramsay.com/gr/recipes/stickytoffee-pudding/
+
+Make the Pudding: Place the @dates{5%oz} and @baking soda{1/2%tsp} in a #heat-proof bowl or measuring cup{}. Pour @boiling water{1/4%cup} over and press the dates down with a spoon so they’re submerged. Let sit for ~{10%minutes}.
+
+In the bowl of a #stand mixer{} fitted with the paddle attachment (alternatively, a large bowl and a hand mixer), cream @unsalted butter{42%g} and @light brown sugar{84%g} on high until light and fluffy, about ~{1%minute}. Reduce speed to medium, add the @egg{1} and continue to mix until combined, scraping down the sides of the bowl as needed. With the mixer on low, add @all-purpose flour{78%g} and @baking powder{1/2%tsp} and mix until just combined.
+
+Preheat the oven to 350°F (175°C).
+
+Puree the dates using a #blender or immersion blender{}. Pour the mixture directly into the bowl of the stand mixer mix on low until well combined.
+
+Grease and flour a #6 cup muffin tin{}. Divide the batter evenly between the prepared cavities and place in the oven. Bake for 17 to ~{19%minutes}, until a toothpick inserted in the center comes out mostly clean. Allow the cakes to cool for about ~{5%minutes} before turning out onto a plate or tray.
+
+While the cakes are baking, make the Toffee Sauce: combine @unsalted butter{1/2%cup}, @brown sugar{225%g}, @milk{2%Tbsp}, @heavy cream{2%Tbsp}, @corn syrup{2%Tbsp}, and @salt{1%pinch} (except bourbon) in a #small saucepan{}. Bring to a boil, stirring occasionally to dissolve the sugar, and boil for ~{3%minutes} until thickened. Remove from heat, stir in @bourbon{2%Tbsp}, and allow to cool slightly before spooning over the puddings. Serve immediately.
+
+Recipe Note: A standard 12-cup muffin tin can of course be used, simply grease and flour only 6 of the cavities. The recipe also easily doubles to make 12 puddings.

docs/desserts/sticky-toffee-pudding.md

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+---
+comments: true
+---
+# :grapes: Sticky Toffee Pudding
+
+![Sticky Toffee Pudding](../assets/images/sticky-toffee-pudding.jpg)
+
+| :timer_clock: Total Time |
+|:-----------------------: |
+| 38 minutes |
+
+## :salt: Ingredients - Pudding
+
+- :grapes: 5 oz dates
+- :cup_with_straw: 0.5 tsp baking soda
+- :hotsprings: 0.25 cup boiling water
+- :butter: 42 g unsalted butter
+- :maple_leaf: 84 g light brown sugar
+- :egg: 1 egg
+- :ear_of_rice: 78 g all-purpose flour
+- :dash: 0.5 tsp baking powder
+
+## :salt: Ingredients - Toffee Sauce
+
+- :butter: 0.5 cup unsalted butter
+- :maple_leaf: 225 g brown sugar
+- :glass_of_milk: 2 Tbsp milk
+- :glass_of_milk: 2 Tbsp heavy cream
+- :corn: 2 Tbsp corn syrup
+- :salt: 1 pinch salt
+- :tumbler_glass:2 Tbsp bourbon
+
+## :cooking: Cookware
+
+- 1 heat-proof bowl or measuring cup
+- 1 stand mixer
+- 1 blender or immersion blender
+- 1 6 cup muffin tin
+- 1 small saucepan
+
+## :pencil: Instructions
+
+### Step 1
+
+Make the Pudding: Place the dates and baking soda in a heat-proof bowl or measuring cup. Pour boiling water over and
+press the dates down with a spoon so they’re submerged. Let sit for 10 minutes.
+
+### Step 2
+
+In the bowl of a stand mixer fitted with the paddle attachment (alternatively, a large bowl and a hand mixer), cream
+butter and light brown sugar on high until light and fluffy, about 1 minute. Reduce speed to medium, add the egg and
+continue to mix until combined, scraping down the sides of the bowl as needed. With the mixer on low, add all-purpose
+flour and baking powder and mix until just combined.
+
+### Step 3
+
+Preheat the oven to 350°F (175°C).
+
+### Step 4
+
+Puree the dates using a blender or immersion blender. Pour the mixture directly into the bowl of the stand mixer mix on
+low until well combined.
+
+### Step 5
+
+Grease and flour a 6 cup muffin tin. Divide the batter evenly between the prepared cavities and place in the oven. Bake
+for 17 to 19 minutes, until a toothpick inserted in the center comes out mostly clean. Allow the cakes to cool for about
+5 minutes before turning out onto a plate or tray.
+
+### Step 6
+
+While the cakes are baking, make the Toffee Sauce: combine unsalted butter, brown sugar, milk, heavy cream, corn syrup,
+and salt (except bourbon) in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar, and boil
+for 3 minutes until thickened. Remove from heat, stir in bourbon, and allow to cool slightly before spooning over the
+puddings. Serve immediately.
+
+### Step 7
+
+Recipe Note: A standard 12-cup muffin tin can of course be used, simply grease and flour only 6 of the cavities. The
+recipe also easily doubles to make 12 puddings.
+
+## :link: Source
+
+- <https://www.gordonramsay.com/gr/recipes/stickytoffee-pudding/>
+- <https://www.youtube.com/watch?v=lZpGUWygrlg>

mkdocs.yml

@@ -184,6 +184,7 @@ nav:
       - Pumpkin Cheesecake: desserts/pumpkin-cheesecake.md
       - Shoofly Pie: desserts/shoofly-pie.md
       - Slow Cooker Apple Crisp: desserts/slow-cooker-apple-crisp.md
+      - Sticky Toffee Pudding: desserts/sticky-toffee-pudding.md
       - Strawberry Mousse: desserts/strawberry-mousse.md
       - Strawberry Shortcakes: desserts/strawberry-shortcakes.md
       - Swiss Roll: desserts/swiss-roll.md