The Royal Chef At Home: Easy Seasonal Entertaining

STICKY TOFFEE PUDDING WITH CLOTTED CREAM

A CLASSIC ENGLISH DESSERT AND A FAVORITE OF HER ROYAL HIGHNESS THE DUCHESS OF CAMBRIDGE. SERVES 6

FOR THE SAUCE 1 ½ packed cups dark brown sugar (Muscovado sugar is best) 1 cup unsalted butter ½ cup + 1 tablespoon heavy cream

FOR THE PUDDING 1 cup + 2 tablespoons chopped dates 1 teaspoon baking soda

1 teaspoon vanilla paste or extract 1 egg 2 cups + 2 tablespoons all purpose flour 1 teaspoon baking powder

½ pint boiling water 4 tablespoons butter 1 cup granulated sugar

1 quart capacity English pudding basin or casserole dish, greased

1 Prepare the sauce first by adding all of the ingredients to a heavy bottomed pan. Stir over high heat until everything is combined. Bring to a boil and simmer for 4 minutes. Pour about 1 ½ cups of the sauce into the greased pudding basin or casserole dish and allow to cool. Save the remaining sauce to pour over the finished pudding. 2 FOR THE PUDDING Place the dried dates in a bowl with the baking soda and the boiling water. Stir until the soda dissolves and leave to cool. This can be done a day ahead. 3 Cream the butter and sugar until light and fluffy, add the egg and vanilla and keep beating. Fold in the flour and baking powder followed by the date mix. Spoon the mix into the basin or casserole dish on top of the cold sauce. 4 To steam the Pudding in a double boiler: Place the pudding in a double boiler for about 1 ½ hours and until a skewer inserted into the

pudding comes out clean. Don't forget to check the double boiler from time to time making sure there is water in the bottom. When the pudding is ready, reheat the remaining sauce. Invert the pudding onto a warm plate and pour over the sauce. Serve with clotted cream, whipped cream or ice cream. 5 To bake the Pudding in the oven: Preheat the oven to 350ºF. Cover the top of the casserole dish with a sheet of parchment paper and then a layer of aluminum foil. Fold it loosely on the top of the casserole dish. Once covered, place the casserole in the middle shelf of the oven for about 30-40 minutes or until a skewer inserted in the middle comes out clean. Carefully remove the pudding from the oven, remove the parchment and aluminum foil and spoon the pudding onto warm serving plates. Pour the sauce over top and serve along with whipped or clotted cream, or ice cream.

FALL · A PROPER SUNDAY DINNER

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