Simon Hopkinson's Sticky toffee pudding
I've regaled you with my recipes for a few years now. It's not all new recipes chez kitchen exile and there are some that you simply cannot fault or change which become a staple in your kitchen.
This Sticky toffee pudding recipe is one of them. The recipe is as close to the traditional pudding as you'll ever get and I simply had to share this with you.
Simon Hopkinson is one of my favourite chefs and is a wonderful writer of cookbooks. I love his prose and approach to cooking and his books have been a key influence on this blog. I do make one diversion when making this recipe and steep the dates in tea (Irish, naturally or you can use Earl Grey) rather than hot water as it adds a little more depth of flavour. This recipe can be found in his book The Good Cook, which has some wonderful recipes in it. I certainly urge you to discover Mr Hopkinson and his books.
Sponge cake mixture
175g dates, chopped
5g bicarbonate of soda
50g salted butter
pinch salt
75g demerara sugar
75g molasses sugar
2 free-range eggs
175g self-raising flour
1 tsp vanilla extract
butter, for greasing
Sticky toffee topping
250ml double cream80g butter
80g molasses sugar
Extra sauce
300ml whipping cream50g molasses sugar
50g salted butter
Preheat the oven to 170c (fan) 180c (normal)
To make the sponge mix
Pour 275ml boiling water into a large mixing bowl and add the dates (I like to add a tea bag and allow it to steep for 5 mins and then remove it)
Allow the dates to cool before adding to the rest of the ingredients
Pour the rest of the ingredients into a food processor and add the dates and water mix
Whizz untill you have a smoothish batter
Whizz untill you have a smoothish batter
Butter a baking dish and pour in the sponge batter
Bake for 30-40 mins until just firm to the touch or you can put a skewer in and it comes out clean
To make the sauces
Make both the topping and the extra sauce by heating the ingredients gently in separate pans, whisking until they boil
Take care as they come to the boil quickly, so best to keep an eye on them
Take off the heat and allow to cool
Pour the topping sauce over the cooked pudding once the pudding has cooled slightly
To make the sauces
Make both the topping and the extra sauce by heating the ingredients gently in separate pans, whisking until they boil
Take care as they come to the boil quickly, so best to keep an eye on them
Take off the heat and allow to cool
Pour the topping sauce over the cooked pudding once the pudding has cooled slightly
To serve, spoon the pudding into individual bowls and pour around the extra sauce
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