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
- Preheat the oven to 200 degrees. Grease and flour 3 individual pudding/dariole moulds.
- 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.
- Meanwhile, blend the dates and boiling water in a food processor to a smooth purée.
- Stir in the bicarbonate of soda and vanilla.
- Pour the date mixture into the pudding batter and stir until well combined.
- Pour the mixture into the moulds and bake for 15 minutes, or until the top is springy and golden-brown.
- Sauce: Heat all the ingredients in a pan, stirring occasionally, till boiling. Set aside
- Ice-cream: Heat the double cream, vanilla and crystallised ginger in a saucepan
- Remove from the heat before it boils and sieve into a bowl.
- Beat the sugar, egg yolks, and lemon juice in a food mixer.
- Pass through a sieve and stir into the cream mixture and heat gently.
- Pour into the ice cream container and place in the freezer for 5 mins.
- Churn in the ice cream maker for 40 mins. Freeze.
- 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
