Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "7e4dc4eddf124103bb62b781398e4240",
    "updated": "2025-05-10T12:32:09.351Z",
    "title": "Sticky Toffee Muffins",
    "subtitle": "Sticky toffee pudding is one of the most comforting desserts, and I enjoy it in many variations. The combination of dates, golden syrup, sugar, and fudge chunks creates a wonderful blend of flavors. For these muffins, I used fudge chunk sprinkles from the supermarket, which turn into delightful pockets of gooeyness when baked. You can substitute chocolate chips or any other preferred ingredient. Making a small amount of toffee sauce for topping is definitely worth the effort, but you can also serve these muffins plain if you like. I just love maximizing that sticky toffee flavor!",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "medjool dates",
          "bicarbonate of soda",
          "boiling water",
          "unsalted butter or baking spread, at room temperature",
          "soft light brown sugar/soft dark brown sugar",
          "self-raising flour",
          "vanilla extract",
          "eggs",
          "golden syrup/black treacle",
          "fudge chunk sprinkles"
        ]
      },
      {
        "section": "Topping",
        "ingredients": [
          "white chocolate",
          "double cream",
          "toffee sauce",
          "fudge chunk sprinkles"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 190°C (170°C fan) and prepare 12 muffin cases.",
      "Remove any stones from the dates if present, then finely chop the dates.",
      "Place the chopped dates in a bowl and sprinkle the bicarbonate of soda over them.",
      "Pour the boiling water over the dates and let the mixture stand for 10 minutes.",
      "In a large bowl, cream together the butter and light or dark brown sugar until combined.",
      "Add the flour, vanilla extract, eggs, and golden syrup or black treacle, then beat again until well mixed.",
      "Stir in the soaked date mixture until fully incorporated.",
      "Fold in the fudge chunk sprinkles gently.",
      "Divide the batter evenly among the 12 muffin cases.",
      "Bake in the oven for 22-24 minutes.",
      "Allow the muffins to cool completely on a wire rack.",
      "Topping:",
      "Break the white chocolate into pieces in a small heatproof bowl and add the double cream.",
      "Melt the mixture together either in short bursts in the microwave or by placing the bowl over a pan ofing water.",
      "Once smooth and thick, stir in the toffee sauce.",
      "Top each muffin with a spoonful of the mixture and sprinkle with some fudge chunks."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]