Sticky Toffee Pudding

Yvonne Keating's serves up Sticky Toffee Pudding with dark treacle and Bourbon sauce served with ginger and lemon ice cream on Celebrity MasterChef Ireland.

Ingredients


  • toffee puddings:
  • 25 g butter, plus extra for greasing
  • 85 g demerara sugar
  • 2 tblsp golden syrup
  • 1 egg
  • 1 tblsp black treacle
  • 100 g self raising flour plus extra for flouring
  • 100 g pitted dates
  • 145 ml boiling water
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp vanilla extract
  • sauce:
  • 110 ml double cream
  • 55 g butter, diced
  • 55 g dark muscovado sugar
  • 2 tblsp black treacle
  • 1 tblsp golden syrup
  • 10 ml bourbon
  • ice cream:
  • 4 egg yolks
  • 35 g castor sugar
  • 250 g double cream
  • juice of one lemon
  • seeds of one vanilla pod
  • 50 g crystallised ginger
  • to decorate:
  • 5 raspberries
  • 5 pecan nuts
  • 5 dates
  • sprig of mint

Method

  1. Preheat the oven to 200 degrees. Grease and flour 3 individual pudding/dariole moulds.
  2. Cream the butter and sugar together in a food processor until pale and fluffy. Add the golden syrup, treacle and eggs, a little at a time, and blend until smooth. Add the flour and blend, at a low speed, until well combined. Transfer to a bowl.
  3. Meanwhile, blend the dates and boiling water in a food processor to a smooth purée.
  4. Stir in the bicarbonate of soda and vanilla.
  5. Pour the date mixture into the pudding batter and stir until well combined.
  6. Pour the mixture into the moulds and bake for 15 minutes, or until the top is springy and golden-brown.
  7. Sauce: Heat all the ingredients in a pan, stirring occasionally, till boiling. Set aside
  8. Ice-cream: Heat the double cream, vanilla and crystallised ginger in a saucepan
  9. Remove from the heat before it boils and sieve into a bowl.
  10. Beat the sugar, egg yolks, and lemon juice in a food mixer.
  11. Pass through a sieve and stir into the cream mixture and heat gently.
  12. Pour into the ice cream container and place in the freezer for 5 mins.
  13. Churn in the ice cream maker for 40 mins. Freeze.
  14. To serve: Serve individual toffee puddings accompanied by a scoop of ice cream. Pour the sauce over the pudding. Decorate and garnish with the raspberries, dates, pecans, and a sprig of mint.

Notes:

Equipment needed - 3 pudding bowls or large muffin tray, measuring spoons , food processor, 2 small saucepans, 3 small mixing bowls, spatula, sieve, kettle, chopping board,? baking tray, measuring jug ,knives/general utensils /spoons, potato peeler, funnel, cappuccino frother, kitchen roll, greaseproof paper, clingfilm, tinfoil



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