Tag Archives: english

Sticky Toffee Christmas Pudding

9x13 pan greased Preheat Oven 180c/350f 2 cups Dates-pitted and finely chopped ¾ cup Frangelico (rum is traditional in this recipe but I like the liqueur) ¾ cup of hot coffee (you may use boiling water in place of coffee) 1 teaspoon Vanilla 3 1/2 Cups Flour 1 tablespoon Baking Powder ¾ teaspoon Cinnamon ½ teaspoon Sea Salt 2 cups brown Sugar 1 stick Butter-room temp 3 eggs Put Dates and Frangelico in a small bowl. Cover with hot coffee and set aside. Stir occasionally while dates soften and break down. Cool and add Vanilla. In a small bowl add flour, baking powder, cinnamon, and sea salt. Stir with a fork and set aside. In a kitchen aid with paddle attachment or a big bowl with a handheld mixer Add Sugar and Butter and beat well. Add eggs one at a time beating well after each addition. Add Flour mixture in 3 increments beating until just combined after each addition. Do not over mix. Stir in Date mixture. Pour into Greased Pan and Bake for 35 minutes or until a wooden skewer comes out clean. Prepare Toffee- you can buy your favorite caramel topping if you aren’t into making your own. Just heat it up well before you pour it over the cake/ pudding. Toffee recipe 1/2 cup cream 1/2 stick butter - room temp ½ tsp sea salt 1 cup sugar 1 Tbsp water Bring the cream simmer and set aside. In a separate pot heat the sugar and water on medium heat until they reach a golden caramel color. Do not stir. Once you have reached the golden caramel stage, carefully add in the cream and stir. Add Sea salt. Cook stirring occasionally, for about 2 minutes mixture will thicken. Turn off heat. Add butter. Cook another 2 minutes. Deeply preforate the entire top of the warm cake with a fork or a long wooden skewer. Pour half of the caramel over top of the cake. Caramel will soak into cake making it a pudding ! Set aside for 15 minutes. And the other half of the caramel is for serving over the cake. Make sure its warm. Vanilla Ice cream or Pouring cream is welcome too.

This Pudding is so rich that I save it for very special occasions. Having said that, it is so good I can see why this is the favorite anytime dessert of an entire country.

9×13 pan greased

Preheat Oven 180c/350f

2 cups Dates-pitted and finely chopped

¾ cup Frangelico (rum is traditional in this recipe but I like the liqueur)

¾ cup of hot coffee (you may use boiling water in place of coffee)

1 teaspoon Vanilla

3 1/2 Cups Flour

1 tablespoon Baking Powder

¾ teaspoon Cinnamon

½ teaspoon Sea Salt

2 cups brown Sugar

1 stick Butter-room temp

3 eggs

Put Dates and Frangelico in a small bowl. Cover with hot coffee and set aside.

Stir occasionally while dates soften and break down.

Cool and add Vanilla.

In a small bowl add flour, baking powder, cinnamon, and sea salt. Stir with a fork and set aside.

In a kitchen aid with paddle attachment or a big bowl with a handheld mixer

Add Sugar and Butter and beat well. Add eggs one at a time beating well after each addition.

Add Flour mixture in 3 increments beating until just combined after each addition.

Do not over mix.

Stir in Date mixture.

Pour into Greased Pan and Bake for 35 minutes or until a wooden skewer comes out clean.

Prepare Toffee- you can buy your favorite caramel topping if you aren’t into making your own. Just heat it up well before you pour it over the cake/ pudding.

Toffee recipe

1/2 cup cream

1/2 stick butter – room temp

½ tsp sea salt

1 cup sugar

1 Tbsp water

Bring the cream simmer and set aside.

In a separate pot heat the sugar and water on medium heat until they reach a golden caramel color. Do not stir.

Once you have reached the golden caramel stage, carefully add in the cream and stir.

Add Sea salt.

Cook stirring occasionally, for about 2 minutes mixture will thicken.

Turn off heat.

Add butter.

Cook another 2 minutes.

Deeply preforate the entire top of the warm cake with a fork or a long wooden skewer.

Pour half of the caramel over top of the cake. Caramel will soak into cake making it a pudding !

Set aside for 15 minutes.

And the other half of the caramel is for serving over the cake. Make sure its warm.

Vanilla Ice cream or Pouring cream is welcome too.


Blueberry Buttermilk Blue Cheese Scones

You can easily leave the cheese and black pepper out of this recipe and you’ll have a wonderful traditional scone

220c/425f

¼ cup plus 2 tablespoons Buttermilk

2 Eggs

3 cups Flour

1 tablespoon +1 teaspoon Baking Powder

1/2 teaspoon Black Pepper

2 ½ tablespoons Sugar

1 rounded teaspoon Sea Salt

A sprinkle of Nutmeg

1 ¼ (10 tablespoons) sticks Cold Butter-cut in pieces

¾ cup Fresh Blueberries

1/2 cup Blue Cheese -crumbled

1 Egg –beaten for egg wash

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In a small bowl beat together eggs and buttermilk, set aside.

In a large bowl sift together flour, baking powder, sugar, salt, pepper and nutmeg.

Add butter and work with a pastry cutter until mixture resembles crumbs.

Add Buttermilk and combine until mixture starts coming together.

Add blueberries and blue cheese and mix gently.

Turn out onto a floured surface and knead only a few times until incorporated.

Using a floured rolling pin, quickly roll out dough to 1” thick round shape.

Cut scones with floured round cutter. (I use the top of a glass.)

Place scones on a greased cookie sheet or a sheet lined with parchment paper.

Brush tops with egg wash.

Bake until golden brown.

About 20 minutes.

Serve warm with your favorite toppings like butter, clotted cream, or blueberry jam

Depending on what your chasing; the sweet or the savory taste.


Date Tea Bread

This has made it onto my “Top 10 Favorites lists. If you eat it warm the day you make it and top it with a warm caramel sauce, you’ll have Sticky Toffee Pudding . BUT if you wrap it in foil and refrigerate over night you will have a lovely dense breakfast loaf that you cannot top! Except with cream cheese of course!!

Preheat oven 180c/350f

8 oz. pitted dates

1  1/4 cup boiling water

1  1/2 firmly packed brown sugar

6 tablespoons butter

1 egg beaten

2 1/4 cups sifted flour

1  1/2 tsp baking soda

1  1/2 tsp salt

Cut dates into small pieces. Place into a medium bowl and cover with boiling water. Stir in sugar and butter. Cool and stir in beaten egg.

Sift flour, baking soda and salt together. Stir into date mixture until blended. Pour into greased loaf pan and let stand for 15 minutes.

Bake for 1 hour and 10 minutes.Test for doneness at 1 hour.

Cool in pan for 5 minutes. Turn out onto wire rack. Cool.

Wrap in foil and refrigerate overnight.