STICKY TOF­FEE PUDDING WITH BUT­TER­SCOTCH SAUCE

Ser ves 6

EADT Suffolk - - Chef Masterclass -

In­gre­di­ents

200g stone­less dates, chopped 190g self rais­ing flour 90g mus­co­v­ado sugar 90g mo­lasses sugar 1 heaped tsp bi­car­bon­ate of soda 1 rounded tsp mixed spice Large pinch of Mal­don salt, crum­bled 2 large eggs, beaten 50g un­salted but­ter, soft­ened 1 tsp vanilla ex­tract (op­tional) 3 stem gin­ger balls, chopped 300ml whip­ping cream 50g mo­lasses sugar 50g un­salted but­ter plus more for but­ter­ing Large pinch of Mal­don salt, crum­bled 3 large or­anges, skin­less seg­ments only 500ml tub good vanilla ice cream 2 tbsp syrup from the stem gin­ger jar 2 heaped tbsp dark mar­malade (eg Cooper’s mus­co­v­ado) Good hand­ful of wal­nuts, crum­bled

Method

Pre-heat the oven to 175c and line a deep square roast­ing tin with but­tered parch­ment

Bring 300ml of boil­ing water and the dates to a sim­mer in a large pan and al­low to cool. Once luke­warm, process roughly with a hand blen­der to keep it coarse Place the fol­low­ing 10 in­gre­di­ents into a food mixer or large bowl. Beat to­gether whilst adding the date mix­ture Pour into your tin and bake for about 45 min­utes un­til it is firm to the touch Al­low to cool and cut into gen­er­ous squares

For the but­ter­scotch, heat the cream in a saucepan and whisk in the sugar, but­ter and salt un­til com­bined. Fif­teen min­utes be­fore serv­ing, re­move the ice cream from the freezer Char the or­ange seg­ments on each side in a very hot oiled grid­dle pan. Re­heat the pudding and but­ter­scotch Quickly mix the syrup and the mar­malade into the ice cream Serve the pudding with the but­ter­scotch, topped with the wal­nuts, or­anges and the ice cream

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