Sticky Toffee Pudding

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For the cake

200ml boiling water

100g butter, room temp

175g light brown sugar

2 eggs

225g self-raising flour

1 tsp baking powder

1 tsp baking soda

3 tbsp treacle

200 grams chopped dates

double cream or vanilla ice cream, to serve

60 g walnuts, roughly chopped

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For the sauce

100g butter

125g brown sugar

1 tbsp treacle

300ml double cream

1 tsp vanilla

60g walnuts, roughly chopped

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equipment

oven safe baking dish

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INSTRUCTIONS

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cake

1. Preheat oven to 356 F

2. Prep a oven proof dish with butter- set aside

3. Place the chopped dates, baking soda & the boiling water into a bowl - set aside for about 10 minutes

4. In a stand mixer or electric whisk, cream the butter and treacle together. Once well mixed, add sugar & beat again.

5. Add the eggs one by one- mixing thoroughly between.

6. Turn the mixer speed down, slowly add flour and baking powder & beat until smooth.

7. Using the back of a fork- smash the dates slightly then pour the dates & the liquid into the batter & mix.

8. Pour batter into the prepared dish & bake for about 30-35 minutes or until a toothpick comes out clean.

9. Immediately after coming out of the oven- poke holes (using a toothpick or a fork) in the cooked sponge

10. Pour about 1/4 of the warm sauce over the sponge, and using an offset spatula or spoon, evenly spread it across until it’s entirely coated with the sauce

11. Set aside for 20-30 minutes, then serve with chopped walnuts, more sauce & ice cream.

sauce

1. In small saucepan over low heat, melt the butter with brown sugar & treacle - mix until everything is melted & combined

2. Stir in the cream, turn up the heat to medium/high & when the mixture starts bubbling - take it off the heat & set aside

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adapted from

this recipe & this recipe

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Treacle Tart

Ingredients

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PASTRY

250g all purpose flour

130g unsalted butter
(this makes enough to do a lattice top - so if you don’t do that you’ll have extra dough)

FILLING

400g golden syrup

150g breadcrumbs (Mary says fresh - I didn’t read that part so mine were in a tin lol)

2 lemons, zest & juice (I didn’t use it all)

1 egg beaten with 1 tsb water (egg wash)

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Instructions

1. Start with your pastry dough - in a food processor or by hand, combine the flour and cold butter until a sandlike or “breadcrumb” texture is achieved.

2. Add 3 tablespoons of ice water and lightly to knead just until the dough comes together- wrap it in plastic wrap & chill in the fridge for about 20 minutes.

3. Preheat oven to 400F and place a rimmed baking sheet into the oven so it heats along with the oven.

4. Prep a loose-bottomed fluted tart pan with butter or baking spray & set aside

5. Roll the pastry out on a floured counter/surface until about 1/2 to 1/4 inch thick

6. Gently roll the pastry onto the rolling pin and lay onto the prepared tart tin

7. Prick the bottom with a fork, egg wash the sides & set aside

8. In a heavy bottomed saucepan over medium heat, gently heat the golden syrup until it thins, but before it boils.

9. Once it’s runny, add breadcrumbs, lemon juice & zest - stir to combine

10. Pour the final mixture into the lined baking tin and smooth it evenly

11. Place the tart on the pre-heated tray in the oven and bake for about 10 minutes, and then reduce the temp to 350F and bake for another 25-30 minutes

12. If you find the tart shell is browning faster than the center is setting, you can cover it with tin foil.

13. The tart is done when the pastry is golden-brown & the filling is set & no longer glassy.

14. Remove tart from the oven and set aside to cool & firm up - can be served warm or cold! because it’s breadcrumbs! wtf!

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SLIGHTLY ADAPTED FROM MARY BERRY’S RECIPE

Yule Log

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Ingredients

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chocolate sponge

4 large eggs

100g caster sugar

65g self-raising flour (how to make your own)

40g cocoa powder

chocolate ganache

300ml / ½ pint double cream (heavy cream)

300g dark chocolate (I used 60%) - broken into small pieces

cream filling

300ml / ½ pint double cream (heavy cream) - whipped

2-3 tbs caster sugar (to taste)

1 teaspoon vanilla extract

150g raspberries

To decorate

powdered sugar (to dust)

raspberries

rosemary sprigs

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Instructions

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making the chocolate sponge

1. Preheat the oven to 400F.

2. Prepare a 13x9in Swiss roll tin, with baking spray & parchment paper.

3. Starting with the sponge, in a large bowl with an electric whisk, whip the eggs & sugar until pale, frothy & doubled in size. Sift the flour & cocoa powder into the bowl and carefully fold it in. You don’t want to knock any of the air out of the mixture, so use gentle figure 8 motions with your spatula until fully incorporated.

4. Pour the batter into the prepared tin and spread evenly.

5. Bake for about for 8–10 minutes, or until the sponge has risen, bouncy to the touch, and you can see the sides are pulling away from the tin.

6. Place clean dish towel on your counter and dust with powdered sugar. While the sponge is still hot, turn it out onto the dish towel and peel back the parchment paper.

7. Tightly roll the sponge up with the dish towel, and place it seam side down on a wire rack to cool completely (anywhere from 1 hour to 3 hours)

making the chocolate ganache

1. Place chopped chocolate in a heat-proof bowl and set aside.

2. In a small saucepan heat the cream until hot, but not boiling. Remove from heat and pour over the bowl of chopped chocolate. Don’t touch it for 2-4 minutes, the residual heat will melt the chocolate. After a few minutes, gently stir to combine & set aside to cool to room temperature.

making the raspberry whipped cream

1. In a chilled bowl, using an electronic mixer, whip together heavy cream, vanilla & sugar until soft peaks form. Finally, very gently beat in raspberries, you want some broken, but you don’t want to make the cream runny.

assembly

1. Unwrap the chilled Swiss roll and remove from the dish towel. Using an offset spatula, spread a generous dollop of cream across the sponge (leaving a 1/2 inch on all sides to account for the cream moving when it gets re-rolled) At this point you could add in whole raspberries, or just tightly re-roll the sponge as is. Us

2. Using an offset spatula, spread a thick layer of ganache evenly all over the Swiss roll. Once all sides are evenly coated, use a fork to gently trace ridges along the ganache, creating a tree bark texture.

3. Dust with icing sugar & garnish with raspberries & sprigs of mint (or rosemary)

slightly adapted from mary berry’s recipe 

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