Simon Hopkinson's sticky toffee pudding
The most important ingredient of all is the dates. Anyone who thinks that these can be substituted with, say, dried apricots, figs, prunes, bananas (for heaven's sake!), etc are bewildered folk. Never serve an STP with ice-cream; it is far too sweet.
Serves 6
For the pudding
boiling water 275ml
ready-chopped dates 175g
bicarbonate of soda 1 rounded tsp
salted butter 50g
salt a good pinch
demerara sugar 75g
molasses sugar 75g
eggs 2
self-raising flour 175g
pure vanilla extract 1 tsp
softened butter for greasing
For the sticky toffee topping
double cream 250ml
salted butter 80g
molasses sugar 80g
For the extra sauce
whipping cream 300ml
molasses sugar 50g
salted butter 50g
To serve
double cream ice cold (optional)
Preheat the oven to 180°C/gas mark 4.
Measure the water from a boiled kettle, pour into a bowl and add the dates. Stir and leave until lukewarm. Meanwhile, measure out all the other pudding ingredients, add to the dates and water and stir together. Put this into the bowl of a food processor or liquidiser and purée until nearly smooth, but with a few tell-tale specks of date still visible. Generously butter a baking dish of at least 2-litre capacity on all surfaces and pour in the sponge batter. (Note: it is important that the chosen dish will be filled no more than half-full by the mixture, as it rises a great deal during cooking and you will need room to pour over the topping.) Bake for about 30 minutes, or until just firm to the touch.
Meanwhile, make both the topping and the extra sauce, by heating the ingredients gently in individual pans, whisking regularly, until they briefly boil and then smoothly amalgamate; two pans of butterscotch sauce, effectively. Pour the topping over the cooked pudding and place under a moderate grill until bubbling and sticky-looking. Spoon into individual bowls and pour around the extra sauce.
The cold double cream, even though you might think it otiose, offers a very nice, cooling contrast to all that hot, sticky sponge and sweet, saucy sauces.
From Simon Hopkinson Cooks (Ebury Press, RRP £25)
The Ethicurean's milk stout and chocolate steamed pudding
This recipe is a combination of two of our favourite things: milk stout and a British steamed pudding. A new British classic.
Serves 6
Milk stout 160ml we use the Bristol Beer Factory's
butter 150g cut into cubes
caster sugar 235g
cocoa powder 45g
plain flour 160g
soured cream 85ml
eggs 1 large
vanilla extract 2 tsp
bicarbonate of soda 1½ tsp
double cream to serve
Place the milk stout and butter in a saucepan over the lowest possible heat and whisk until the butter has just melted. It is important not to overheat the mixture or the butter will split, resulting in an oily pudding. Add the sugar and stir until dissolved.
Sift the cocoa powder and flour into the mixture in 2 lots, whisking thoroughly after each to blend well. Set aside.
Lightly whisk the soured cream, egg, vanilla and bicarbonate of soda together until combined. Add this to the stout and flour mixture and whisk briefly to incorporate once more.
Thoroughly grease a 1.2-litre pudding basin with butter. Add the pudding mixture. Take a piece of foil large enough to cover the top of the basin generously, folding a thick pleat in the centre (this will allow the pudding to expand during steaming), and place it on the basin, tucking the edges firmly under the rim. Put the basin in a steamer basket and set it over a pan containing about 10cm boiling water. Cover and steam over a low heat for 2 hours, checking the water level every 30 minutes and topping up when necessary.
Remove the basin from the steamer and leave to stand for 5 minutes. Take off the foil, run a knife around the edge of the pudding, then turn it out on to a plate. You'll need plenty of cream, as this pudding is seriously thirsty!
From the Ethicurean Cookbook (Ebury Press, RRP £25)
Rory O'Connell's blood orange jelly
I love when the blood oranges arrive, generally in late January. They have a wonderful flavour and the ruby-coloured flesh and juice is just a joy.
Serves 6-8
oranges 4 blood and 2 normal
lemon juice of 1
sugar syrup (see below) 225ml
finely chopped mint 1 dstsp
orange liqueur such as Grand Marnier 1 tsp
gelatine 2 tsp
water 2 tbsp
Sauce
fresh orange juice 225ml
caster sugar 2-4 tsp
freshly chopped mint 1 tbsp
Grate the zest from the two normal oranges using a microplane or the finest side of your grater. Over a bowl, to catch any juice, carefully peel and segment all of the oranges. Squeeze the juice from any flesh remaining on the skin over the segments. Add the lemon juice, orange zest, syrup, chopped mint and liqueur, if using, and mix gently. Now strain all of the liquid off the oranges and measure out 300ml.
Measure the gelatine into a Pyrex jug or bowl and add the water. Allow to sponge, placing it in the fridge if you wish to speed up this process. Place the sponged gelatine in a saucepan of gently simmering water and allow to dissolve. As soon as the gelatine is completely liquid and clear, remove from the saucepan. Add the measured orange liquid to the gelatine, stirring as you pour. Add this to the orange segments and gently mix. Divide between the moulds and place in the fridge to set. Allow 4 hours to be certain, but it will sometimes set in 2 hours.
Sweeten the orange juice for the sauce to taste with the caster sugar and add the mint. Serve the jellies, turned out of their moulds if that is your preference, with a little of the sauce.
Sugar syrup
Sugar syrup, sometimes referred to as simple syrup or stock syrup, is quickly and easily made by cooking equal quantities of sugar and water together.
The syrup can be flavoured with herbs such as verbena, mint, lemon balm, sweet geranium, rosemary and so on. Spices such as star anise, cinnamon and cloves are also an option when a distinctive flavour is required.
Makes 800ml
caster or granulated sugar 450g
water 600ml
Place the sugar and water in a heavy-based saucepan. Place on a gentle heat and stir occasionally to encourage the sugar to dissolve. It is best if the sugar has dissolved before the water comes to the boil, as that way you are ensured of no sugar crystals remaining in the cooked syrup.
Simmer gently for 2 minutes. Remove from the heat and allow to cool. Store covered in the fridge where it will keep for 5 days.
From Master It: How To Cook Today by Rory O'Connell (Fourth Estate, RRP £25)
Mary Berry: My mother's bread and butter pudding
A great family favourite as a pudding to follow a weekend lunch.
Serves 6–8
butter 100g, melted
currants and sultanas 250g
caster sugar 75g
lemon grated rind of 1
ground mixed spice ½ level tsp
white bread 12 thin slices, crusts removed
eggs 3 large
full-fat milk 600ml
demerara sugar 2tbsp, to sprinkle
Grease an 18 x 23cm deep ovenproof dish with a little of the melted butter. Measure the dried fruit, sugar, lemon rind and spice into a bowl and toss to mix well. Cut each bread slice into 3.
Take enough bread strips to cover the base of the dish and dip one side of each strip in melted butter.
Lay them in the prepared dish, buttered side down. Sprinkle with half the dried fruit mixture. Repeat the layering, laying the bread strips buttered side up, and sprinkle with the remaining dried fruit mixture. Lay the third and final layer of bread strips on top, buttered side up.
Beat together the eggs and milk and pour over the pudding. Sprinkle with demerara sugar, then leave to stand for about 1 hour if time allows. Meanwhile, pre-heat the oven to 180C/gas mark 4.
Bake in the pre-heated oven for about 40 minutes or until the top is golden brown and crisp and the pudding slightly puffed up. Serve hot, though there are some who insist that it is just as delicious cold!
You can prepare the pudding ahead of time and keep it covered in the fridge for up to 6 hours before baking. Don't sprinkle over the demerara sugar topping until 1 hour before you are ready to bake.
From Mary Berry's Baking Bible (BBC Books, RRP £25)
Simon Hopkinson: Vanessa's currant tart
Serves 4
currants 125g
Armagnac 100g
For the pastry
plain flour 125g
cold butter 75g, cut into cubes
icing sugar 2 rounded tbsp
salt a pinch
egg yolk 1 mixed with a trickle of iced water
For the custard filling
whipping cream 300ml
vanilla extract ½ tsp
egg yolks 2
eggs 2
caster sugar 25g
salt a pinch
nutmeg freshly grated
First soak the currants in the Armagnac. It is best to weigh the currants in a dish and then simply pour in the given weight of spirit. Leave to soak for at least 2 hours, or overnight, or for simply ages in a preserving jar. In fact, why not soak a lot of currants in Armagnac, so that they are always to hand for making this delicious tart whenever you feel the urge; the alcohol-soaked dried fruit will keep almost indefinitely.
In a food processor, electric mixer or manually, blend together the flour, butter, icing sugar and salt until it resembles fine breadcrumbs. Now tip into a large, roomy bowl and gently mix in the egg yolk/water mix until all is well amalgamated. Put into a plastic bag and chill in the fridge for at least 1 hour before rolling.
Preheat the oven to 180C/gas mark 4.
Roll out the pastry as thinly as possible, line a 20 x 4cm deep tart tin and blind bake. To do this, line the uncooked pastry case with a sheet of tin foil and fill with some dried beans, for instance. Cook for about 15–20 minutes, remove from the oven and transfer the foil and beans to a bowl or tin (for future use). Brush the inside of the case with the beaten egg, which will form a seal and prevent any leaks. Return to the oven for a further 10 minutes or so, until it is pale golden, crisp and well cooked through, particularly the base. Turn down the oven temperature to 170C/gas mark 3.
Now, warm together the cream and vanilla extract in a saucepan. Beat together the egg yolks, eggs and sugar and then add the vanilla-flavoured cream. Add the salt, lightly whisk together and leave to stand for 5 minutes. Lift off any froth with some kitchen paper and then carefully ladle almost all the mixture into the cooked pastry case.
Place on the middle shelf of the oven, slightly pulled out, and then add the rest of the custard (this is simply a good way of avoiding spillage). Bake for 30 minutes. Remove – it should still be a bit wobbly – and dust the surface with plenty of freshly grated nutmeg. Return to the oven and finish cooking for a further 10 minutes until well set. Cool completely before generously covering the surface with the soaked currants. Once the currants have been added, eat within an hour or so. Note: if the currants seem particularly wet, drain briefly in a sieve before using.
From Simon Hopkinson Cooks (Ebury Press, RRP £25)
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