Ingredients

For the sticky toffee pudding:

• 175g dried Medjool dates
• 300ml water
• 1tsp bicarb
• 50g butter
• 175g caster sugar
• 2 whole eggs
• 175g self-raising flour

• 300ml double cream
• 50g soft dark brown sugar
• 20g black treacle
• Maldon to taste
• Cointreau/grand marnier

Tools

• Chef XL
• Chef Sized Creaming Beater

Method

For the Sticky Toffee Pudding: 

1. Remove the stones form the dates
2. Bring the dates and water to a boil
3. Add the bicarb and blitz a little with an electric hand-held blender or in a food processor
4. With the paddle attachment cream together, the butter and sugar until light and fluffy
5. Slowly add the eggs to the creamed butter and sugar, scraping down between each addition
6. Then add the blitzed date mixture in 3 parts, scraping down between each addition.
7. Lastly sift in the flour
8. Weigh at 70g into small buttered ramekins
9. Bake at 170’C for 20-25 minutes with a tray of water in the base, try not to disturb them as they bake

1. Combine the Soft Dark Brown Sugar and treacle in a pan, bring up to a bubble, be careful though that it doesn’t catch.
2. Meanwhile, place the cream into a small pan and warm slightly
3. Once the sugar is caramelised Pour in the cream, whisk and reduce a little, keep whisking until combine and glossy.
4. Season with a little Maldon to taste, about 2-3 pinches
5. Finish with the orange liquor, try a capful at a time until you have just a hint of the liquor coming through
6. Once the Sticky Toffee Pudding is baked, poke a few holes in it and pour over the warm sauce to soak in.
7. Serve in the ramekin, finished with the sauce, orange zest and diced Cornish clotted cream fudge, finish with a large roche of clotted cream on top.

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