Wednesday, June 8, 2016

Job Changes

Sticky Toffee Pudding

Sticky toffee pudding, served with clotted cream ice cream.
Would have drenched it in custard too,
but I was too lazy to make/buy any. 

An odd post for a so-called Bangladeshi blog, I know. But I've developed a strong affection for sticky toffee pudding over the last year, at a work canteen no less. Served as part of Sunday lunch, I looked forward to it every week. In theory, I would have eschewed overeating in the previous six days to reward myself on the Sunday, but reality was a little different. Although I did reward myself with the sticky toffee pudding anyway. Unfortunately, I am in the process of changing jobs, and will no longer have access to this particular canteen soon. But I can't imagine a life without sticky toffee pudding anymore, so I've decided I need learn how to make this particular dessert. 

The results are what you see in the recipe below. It's based on a Guardian Word of Mouth post, which in itself is a discussion of various recipes. I've both drawn from and altered them to make something similar to what was served to us at work. The ginger and spicing is as faithful a reproduction as I could manage, whereas the doubled toffee sauce (it'll become obvious from the recipe!) is a luxury we obviously didn't have at the canteen. Beware of this stick toffee pudding's rich and heavy sweetness. I know it's traditionally served warm with custard or ice cream, but why go for half measures - in my opinion it works best when served with both.

Ingredients (for the toffee sauce):

  • 100.00 g unsalted butter
  • 50.00 g muscovado sugar
  • 70.00 g golden caster sugar
  • 150.00 ml double cream
  • Pinch of salt

Ingredients (for the pudding): 
  • 175.00 g medjool dates
  • 1.00 teaspoon bicarbonate of soda
  • 1.00 teaspoon of shredded ginger 
  • 300.00 ml boiling water
  • 50.00 g unsalted butter, softened
  • 70.00 g golden caster sugar
  • 90.00 g dark muscovado sugar
  • 2.00 eggs
  • 170.00 g flour
  • 1.00 tsp baking powder
  • Pinch of ground cloves
  • Pinch of ground cinnamon 

Method (for the toffee sauce)

  • Combine the ingredients for the sauce in a milk pan, and place on a low heat
  • Allow the ingredients to melt, stirring to ensure they do so evenly
  • Once the ingredients are melted and mixed, turn the heat up to medium
  • Bring to a boil, and thicken the sauce for 3 or 4 minutes, or to the consistency desired
  • Butter a deep, square baking dish and pour in half the sauce. Place the dish in a freezer while preparing the pudding
  • Retain the remaining sauce to pour over the pudding

Method (for the pudding):

  • Preheat the oven to 180C
  • Stone the dates and chop into small pieces
  • Add to the boiling water, along with the bicarbonate of soda and shredded ginger
  • Leave to soak while preparing the pudding
  • Chop the butter into small pieces and place in a large mixing bowl
  • Add the sugar, and cream the ingredients together. It may help to add the sugar a little at a time, and bear in mind that the end mixture will be grainy
  • Beat the eggs gently, and mix them into the butter and sugar mixture a little at a time 
  • Follow up by adding the spices and baking powder into the mixture, and fold in the flour in two batches
  • Return to the soaking dates. Mash up their flesh slightly if the pieces of fruit seem overly large after soaking
  • Pour the dates and ginger, along with their soaking water, into the batter 

The finished batter

  • Pour the finished batter into the baking dish over pre-frozen toffee sauce
  • Place in the oven for 30 to 45 minutes, until the pudding is just cooked. When placing a knife through the pudding, the blade should come out moist

The finished pudding before toffee sauce,
scored with a knife

  • Take out of the oven, score the surface with a knife, and pour over the remaining toffee sauce
  • Serve warm with custard and ice cream

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