《 Hawksmoor Sticky Toffee Pudding 》
One other day one other dish and this ones a goodie. hawksmoorrestaurants sticky toffee pudding, taken from their ‘Hawksmoor at Residence’ recipe e-book. 💌
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What you’ll must make 6 puds:
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❥ dariole moulds
❥ darkish muscovado sugar
❥ gentle muscovado sugar
❥ unsalted butter
❥ double cream
❥ sea salt
❥ chopped dates
❥ bicarb of soda
❥ beef suet
❥ an egg
❥ self-raising flour
❥ baking powder
❥ ice cream to serve
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To make the toffee sauce place 62g of darkish sugar and an identical quantity of sunshine sugar in a saucepan. Add 125g of butter, 125ml of double cream and a pinch of sea salt. Convey to a simmer and prepare dinner for about 5 minutes till the sauce thickens. You’ll be able to depart it to chill and reheat if you’re able to serve the puddings. 🍬
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For the sponge puddings, place 125g of chopped dates and 3g of bicarb in a jug and pour 187ml of boiling water over them. In a separate bowl combine collectively 40g of beef suet, 62g of darkish and the identical of sunshine sugar. Add one egg, then fold 162g of self elevating flour and 3g of baking powder into the combination, topping with a pinch of sea salt. Lastly add the dates and their liquid and blend all the pieces collectively. 🍮
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Spoon the cake combination into nicely buttered moulds and three-quarter fill. Cowl every mould with discs of foil then bake for 25 minutes till the pudding have risen and a skewer comes out clear. 🧁
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Unmould the puddings and place within the centre of a bowl. Pour sizzling toffee sauce across the exterior and prime with a quenelle of vanilla ice cream. Get pleasure from! 🥄
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🏠👨🍳👩🍳
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