Sticky Toffee Pudding
Ingredients
75 g butter, plus extra for greasing
175 g soft brown sugar
1 tablespoon golden syrup
2 eggs
2 tablespoons black treacle
200g flour
2 teaspoons baking powder
200g pitted dates
300 ml water
1 tablespoon bicarbonate of soda
1 teaspoon vanilla extract
Caramel Sauce
300 g sugar
300 ml cream
50 g butter
generous pinch of salt
Method
Preheat an oven to 180 C. Grease a 30 cm x 20 20 cm square cake tin with butter and line with baking paper.
Cream the butter and sugar together in a mixer until pale and fluffy. Add the golden syrup, treacle, vanilla extract and eggs, a little at a time, and blend until smooth. Mix the flour and baking powder together. Add the flour and blend, at a low speed, until well combined.
Meanwhile, place the dates in a pan with the water and bring to a boil. Blend the dates and water in a Magimix (food processor) to a smooth purée. Stir in the bicarbonate of soda and vanilla.
Pour the date mixture into the batter and stir until well combined. Pour the mixture into the tin and bake for 20-25 minutes, or until the top is springy and golden-brown.
To make the caramel sauce, place the sugar in a pan and het gently until it dissolves and is caramelised to a mahogany colour. Carefully add the cream, stand back as it will spit and splatter. Keep on the heat, stirring now and again until the caramel dissolves. Turn off the heat, stir through the butter and salt.
To serve, cut the pudding into 12 generous squares and place serving plates. Pour over the caramel sauce and serve. Delicious with a scoop of vanilla ice cream.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Walnut Cake with Spiced Caramel Sauce
Ingredients
Cake
220 g butter, at room temperature
240 g caster sugar
4 eggs
160 g fine semolina
2 teaspoons baking powder
300 g walnuts
Caramel
300g caster sugar
300 ml cream
1 star anise
½ cinnamon stick
25g butter
Method
Preheat the oven to 180C. Place the walnuts on a baking tray and toast them lightly in the oven, about 8-10 minutes. Remove from the oven and cool. Reduce the oven temperature to 160C. Grease a 24 cm round springform tin or small fluted tins, of your choice.
Place the butter and sugar in a bowl of a mixer and beat until light and fluffy. Beat the eggs in, one at a time, until well combined.
Place the walnuts in a food processor and blend until finely ground.
Stir the baking powder through the semolina and fold through the egg and butter mixture, followed by the ground walnuts.
Spoon the batter into the greased cake tins and bake in the oven for about 35 minutes (large cake) or about 20 minutes (for the small cakes). Remove from the oven, cool in the tin for about 5 minutes before turing out onto a wire rack to cool completely before covering with the caramel.
For the spiced caramel sauce, heat the sugar in a pan until it turns golden-brown. Pour the cream in carefully and bring to the boil, stirring well. Add the star anise, cinnamon and butter. Cook for 2-3 minutes until thickened and smooth.
Strain through a fine sieve, cool completely and pour over the cake before serving.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
