Sticky Toffee Pudding Recipe
grape sorbet, goat cheese anglaise, almonds, saba
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Ingredients
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Sticky Toffee Pudding
Grape Sorbet
Goat Cheese Anglaise
Almonds
Saba
Method
Sticky Toffee Pudding
- 1
Prepare the Dates
In a bowl, combine chopped dates with boiling water. Let it steep for about 20 minutes until softened.
- 2
Make the Batter
In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 3
Combine Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture into the wet mixture, mixing until just combined. Fold in the date mixture.
- 4
Bake the Pudding
Preheat the oven to 180°C (350°F). Pour the batter into a greased baking dish and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- 5
Add Toffee Sauce
Once out of the oven, poke holes in the pudding and pour the warm toffee sauce over the top. Let it soak in.
Grape Sorbet
- 6
Prepare the Grapes
In a blender, puree the seedless grapes until smooth. Strain through a fine mesh sieve to remove skins.
- 7
- 8
Chill and Freeze
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a sorbet consistency. Transfer to a container and freeze until firm.
Goat Cheese Anglaise
- 9
Heat Cream and Milk
In a saucepan, heat the heavy cream and milk over medium heat until just below boiling.
- 10
- 11
Temper the Egg Yolks
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- 12
Cook the Anglaise
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat and whisk in the softened goat cheese until smooth.
Almonds
- 13
Toast the Almonds
In a dry skillet over medium heat, toast the sliced almonds until golden brown and fragrant. Keep an eye on them to prevent burning.
Saba
- 14
Prepare Saba
Measure out the saba and set aside for drizzling over the final dish.
