cheltonian recipes BrasserieBlanc presents:StickyToffee Pudding


Serves:4-6 Ingredients


For the crumblebiscuits 150g unsalted butter 100g demerara sugar 50g caster sugar 50g ground almonds Pinch of salt 100g plain flour 2 tbsp cocoa powder Zest of 1 orange


For thepudding 100g dates, roughly chopped 85g unsalted butter, softened at roomtemperature 140g soft dark brown sugar 2 free range eggs, lightly beaten 180g plain flour 1tsp bicarbonate of soda


For the sauce 300g forced rhubarb, cut into 5cmpieces 60g caster sugar


Toserve Crème fraîche 125ml double cream


Youwill alsoneed 8 or 9cmbiscuit cutter 20cmsquare baking tray


Method


1.Tomake the biscuits, preheat the oven to 180º/160º fan/Gasmark 4. Put all the ingredients into a food processor and pulse to fine crumbs. Tip the crumbs into a large bowl and bring together by hand. 2. Place half of the dough between two sheets of greaseproof paper and roll to the thickness of a pound coin. Remove the top layer of greaseproof


30 JULY /AUGUST 2019 THECHELTONIAN


and cut out asmany rounds as you need, removing and freezing any offcutswith the remaining dough (see note). Slide the rounds on the greaseproof paper onto the baking tray and bake for 10-15minutes until golden and crispy. Leave to cool on the tray for a fewminutes then carefully transfer to awirewrack to cool completely. 3.Tomake the sponge, keep the oven at the same temperature and line a 20cmsquare baking traywith baking paper. 4. Put the dates in a bowl and pour over 80mlwater froma freshly boiled kettle. Set aside. 5. In another bowl, creamtogether the butter and sugar until pale and fluffy.Add the eggs a little at a time, making sure you incorporatewell before the next addition. Sieve the flour and bicarbonate of soda into the bowl and carefully fold into the mixture.


6.Mash the dates upwith a fork and then pour into the batterwith their liquid. Stir gently tomix in. 7. Pour the batter into the prepared baking tin and bake for 25-30 minutes or until a skewer inserted into themiddle comes out clean. 8.Meanwhile,make the sauce. Put the sugar andbutter intoa small heavy-basedsaucepan andcook over a gentle heat, stirring until the sugar hasdissolved.Whisk in the creamandbring toaboil. Simmer for 1-2minutesbefore takingoff the heat. 9.To serve, cut the pudding into equal squares and place into a bowl, pour over the sauce and topwith a biscuit. Finishwith a dollop of crème fraîche.


N.BThe biscuitmixturewillmake more than you need but you can always roll the rawdough into a log, wrapping it tightlywith cling film, and freeze it. Slice as needed.


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