Rachid Zaouia pastry chef at Fota Island Resorts dropped by Today with Maura and Dáithí to make Sticky Toffee Pudding!
Ingredients
Rachid Zaouia pastry chef at Fota Island Resorts dropped by Today with Maura and Dáithí to make Sticky Toffee Pudding! You can find more amazing desserts here!
Sticky Toffee Pudding
- 200 grm of dried dates
- 200 grm of Caster Sugar
- 65 grm of butter( soft)
- 150 grm of flour
- 3 whole egg
- 15 grm of backing powder
- 15 grm of Backing soda
- Spices: cinnamon, nutmeg, five spices
Toffee sauce:
- 100 grm of muscavado sugar
- 150 ml of pouring cream
- Just enough water to cover the sugar
Nutmeg crème fraiche:
- 100 grm of crème fraiche
- 1 Whole nutmeg
Method
Sticky Toffee Pudding:
- Place the dried dates in a sauce pan with a little water and cook until the dates are rehydrated and the water is almost evaporated.
- Combine the butter and the caster sugar together in a mixing bowl and whisk until the butter has softened.
- Add the eggs, flour and spices and mix again until it forms a smooth paste.
- Add the backing powder and backing soda to the dates mix. Add this mixture to the egg and butter dough.
- Pour the mixture into a mould and cook at 130 degrees for about 1 hour or until the cake is fully cooked.
Toffee sauce:
- Combine the sugar and water and cook until the mixtures reaches a nice caramel colour. Slowly add the cream to the caramel.
- Pour over the Sticky toffee pudding and enjoy
Nutmeg crème fraiche:
- Grate some nutmeg over the crème fraiche and mix a little bit.
