This Sticky Toffee Pudding is perfect for those who aren’t fans of regular Christmas pudding – give this recipe a try for an alternative sweet treat after your Christmas dinner.
Sticky Toffee Pudding
Number of Servings: 8
Preparation Time: 25 Minutes
Cooking Time: 1 hour
130g (4 ½ oz) dates, chopped
1 level teaspoon bicarbonate of soda
65g (2 ½ oz) Stork
130g (4 ½ oz) light muscovado sugar
2 eggs, small, beaten
200g (7 oz) self raising flour
1 level teaspoon mixed spice
1 dessertspoon black treacle, optional
200g (7oz) light muscovado sugar
120ml (4 fl oz) Elmlea Whipping, plus extra to serve
125g (4 ½ oz) Stork packet
1 tablespoon brandy, optional
1.Preheat oven to 180° C, 160° C fan, Gas mark 4.
2.Place dates in a mixing bowl, add 225ml (8 fl oz) boiling water. Add the
bicarbonate of soda and leave for 10 minutes.
3.Grease a 2 pint pudding basin.
4.Place the Stork, sugar, eggs, flour and spice in a mixing bowl and beat together
until smooth. Stir in the dates together with the soaking liquid.
5.Pour mixture into the basin and bake for 1 hour.
6.To make the sauce, place all the ingredients in a heavy based pan and heat until
the sugar has dissolved, stirring occasionally.
7.Pour the sauce over the pudding. Serve with a large spoonful of Elmlea Whipping
cream if liked.
Do let me know if you’ll be enjoying any sticky toffee pudding this year – Enjoy!
200g (7oz) dark chocolate, broken into pieces
5 large eggs, separated
175g (6oz) caster sugar, plus a little extra
50g (2oz) ground hazelnuts
2 tablespoons hot water
225g (8oz) blackberries
3 tablespoons sloe gin, cherry brandy or kirsch
400ml (14fl oz) double cream
2 tablespoons icing sugar
Chocolate holly leaves and extra blackberries to decorate
1 Preheat the oven to 180oC (350oF), Gas Mark 4. Cut a rectangle of non-stick baking paper a little larger than a 34 x 23 cm (131/2 x 91/2 inch) Swiss roll tin or roasting tin with the same base measurement. Snip diagonally into the corners of the paper then press into the tin so that the base is lined and the paper stands a little above the sides of the tin.
2 Melt the chocolate in a bowl set over a saucepan of very gently simmering water. Using an electric whisk, whisk the egg whites until peaking. Using the still dirty whisk, whisk the egg yolks and sugar together in a second bowl for 4-5 minutes until thick and pale and the mixture will leave a trail.
3 Fold the melted chocolate into the egg yolk mixture then the hazelnuts and water. Fold a little of the egg white into the mixture to loosen it then gently fold in the rest.
4 Spoon into the tin and lightly ease into an even layer. Bake for 15 minutes until well risen and the top is slightly crusty. Leave to cool covered with a clean teacloth. Add the blackberries and liqueur to a bowl, cover and leave roulade and berries to stand for 3-4hours, or longer if that suits you better.
5 About 2-3 hours before serving, whip the cream until it forms soft swirls then fold in the icing sugar and the liqueur from the soaked blackberries.
6 Wet a clean teacloth under a hot tap, wring out and put on the work surface so that the shorter edges face you. Top this with a clean sheet of non-stick baking paper and sprinkle with a little extra sugar. Turn the roulade out on to the sugared paper and remove the lining paper.
7 Spread the cream over the roulade, sprinkle with the soaked blackberries then roll up the roulade starting from the short edge nearest you and using the paper and damp teacloth to help. The roulade will crack, but don’t worry, just continue rolling and pressing into a good shape until you reach the other end. Wrap the paper and cloth around the roulade for a few minutes to set the shape. (If you would like to serve this for Christmas day, wrap the roulade in paper and foil and keep in the fridge overnight).
8 Remove the paper and cloth and transfer the roulade to a serving plate. Decorate with chocolate holly leaves (see tip below) and extra blackberries.
Chocolate holly leaves
1 Snip about 20 holly leaves from a small branch, leaving just a little of the stem on. Wash and dry the leaves then brush the shiny top of each leaf with a little melted chocolate leaving a little of the leaf and stem uncovered.
2 Put leaves on a baking sheet lined with non-stick baking paper, chocolate side uppermost and chill in the fridge until the chocolate has set. Cover with a second thin layer of melted chocolate (you’ll only need about 75g (3oz) of chocolate in all) and chill again.
3 When ready to use, hold the stem end of the leaf and very gently begin to peel and curl the leaf away from the chocolate. Arrange on the top of the roulade.
Larger supermarkets sell packs of ready ground hazelnuts alongside the ground almonds. If your local shop doesn’t stock them, buy whole hazelnuts and grind them at home in the liquidiser or food processor.
What are your favourite recipes for Christmas time?
As Christmas is approaching I thought I’d put together an all out glam look for the party season! I was asked to create my favourite outfit from the Kardashian Kollection at Lipsy so below are the pieces I put together for my challenge.
I love how everything is so glitzy and glamorous and the shape of the midi dress is so flattering even if you’re carrying a few extra lbs after too much Christmas chocolate! My favourite piece is the charm necklace which I would wear on a dress down too with just comfy jeans and a cute jumper.
Would you wear this outfit for Christmas or New Years? What are you favourite pieces? Or are you planning on rocking a onesie or comfy pj’s rather than a posh frock this holiday season?
“The build-up to the festive season wouldn’t be the same without mince pies, and it’s a tradition I am more than happy to embrace – I just love them! I’ve added a little continental twist to this recipe and added Nielsen-Massey to bring the pastry to life!” –Eric Lanlard, Master Pâtissier.
For the mincemeat
250g golden sultanas
250g natural glacé
100g mixed peel
125g unsalted butter
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground mixed spice
1 tsp Nielsen-Massey Vanilla Extract
finely grated zest of 1 orange
finely grated zest of 1 lemon
250g dark muscavado sugar
250ml amaretto liqueur
For the pies
butter, for greasing
250g short crust pastry
plain flour, for dusting
250g ready-made or homemade puff pastry
1 egg, lightly beaten
15g light muscavado sugar
Put all the dried fruit and spices into a large bowl and mix thoroughly.
Place the Nielsen-Massey Vanilla Extract, grated zest, sugar and amaretto in a small saucepan and heat gently until the sugar has dissolved – do not let it boil.
Pour over the mixed fruit and stir gently, without breaking up the fruits.
Cover the bowl with clingfilm and leave to infuse for 48 hours.
Pack the mincemeat into sterilised jars and seal. Store in a cool dark place for a couple of weeks to allow the flavours to mature.
When you are ready to make the mince pies, preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4.
Grease 6 x individual 10cm (4in) diameter loose-bottomed tartlet tins. Roll out the shortcrust pastry thinly on a lightly floured surface and use to line the tins.
Generously fill the pastry cases with the mincemeat (this will use approximately 500g).
Roll out the puff pastry thinly on a lightly floured surface and brush it with the beaten egg.
Using a star-shaped cutter, cut out 6 star shapes, or any shape you like, to cover the tart and place them on top of the mincemeat. Sprinkle with the light muscovado sugar.
Bake in the oven for 25–30 minutes, or until the pastry is golden and the stars have all puffed up. Serve warm with some crème fraîche drizzled with amaretto and sprinkled with roasted flaked almonds – heaven!
On the 15th November the whole of the UK will play their part in raising money for BBC Children in Need.
This year The English Provender Co. has created a Pudsey inspired cupcake, which uses their zesty Luxury Lemon Curd to reflect Pudsey Bear’s favourite colour – yellow!
With your support, we can all make a real difference to the lives of disadvantaged children all across the UK. So go on, show your spots and get baking to raise lots of money for BBC Children in Need.
Read on for the Pudsey the Bear cupcake recipe!
Pudsey Lemon Curd Cupcakes
Makes about 12 cupcakes
For the cupcake mix
110g unsalted butter, at room temperature
225g caster sugar, preferably golden
2 large eggs
150g self-raising flour, sifted
125g plain flour, sifted
90ml semi-skimmed milk, at room temperature
2 tablespoons The English Provender Co. Luxury Lemon Curd
1 tablespoon of sour cream
Grated zest of 1 lemon (you need a teaspoon)
For the lemon buttercream icing
110g unsalted butter, at room temperature
3-4 tablespoons The English Provender Co. Luxury Lemon Curd
500g icing sugar 12 edible Pudsey cake toppers to decorate
Extra 3 tablespoons The English Provender Co. Luxury Lemon Curd
Preheat the oven to 160°C/180°C/350°F/gas mark 4 and line a 12-hole muffin tray with cupcake cases.
In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.
Combine the two flours in a separate bowl and combine the milk, lemon curd and sour cream in a jug. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk have been added, incorporating the lemon zest with the last third of flour. If the mixture starts to curdle, simply add another spoonful of plain flour and beat well.
Carefully spoon the mixture into the cupcake cases, filling them two-thirds full. Bake in the oven for 25 minutes until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes – it should come out clean.
Remove from the oven and allow to cool on a wire rack. Whilst the cakes are cooling, prepare the lemon buttercream icing. In a large mixing bowl beat the butter, lemon curd and half the icing sugar with an electric mixer until smooth. Gradually add the reminder of the icing sugar and beat again until smooth and creamy.
Once the cakes are cool, cut a small circular hole into the top of each cake, carefully removing a small cone shaped piece. Into the hole, pop a teaspoon of Lemon Curd and place the piece of cake back on top. Then, using a piping bag, pipe a generous swirl of lemon buttercream onto each cupcake and decorate with the edible Pudsey cake toppers.
Take a sneak peek backstage at the Spring/Summer ’14 make up trends with Pat McGrath for DOLCE&GABBANA at Milan Fashion Week
At the Spring/Summer 2014 Ready to Wear show in Milan, Dolce&Gabbana presents a collection evoking traditional decorations and superior handcraftsmanship. Backstage, The Designers’ inspiration of an imaginary journey to rediscover ancient Sicily, where history and myth come together was brought to life by the brand Creative Advisor Pat McGrath using Dolce&Gabbana Make Up.
To complement The Designers’ creative vision Pat created a make up look with a combination of warm golden tones alongside rich red accents. To achieve a flawless base Pat applied Perfect Luminous Liquid Foundation using the foundation brush. She started with a small amount of the foundation, applied to the forehead, nose, cheeks and chin and blended it from the central point of the face outward, until the product flowed seamlessly to the hairline and jaw. Perfect Luminous Concealer was then used to add extra coverage and achieve an illuminated look, especially under the eyes. Finally, Pat created a veil of perfection with a dusting of the pressed powder on the nose and chin. To complete the face, Pat blended the blush in Rosebud, Apricot and Peach, adding a light smudge of the eyeshadow duo in Fortune to the cheekbones and temples for a subtly sculpted finish.
Turning her attention to the eyes, Pat applied the lighter shades from the eyeshadow quad in Golds and Desert to create a deep, gilded look. Pat then applied the eyeliner in Chocolate and Nude to the upper and lower eye, adding a bronze flecked liquid liner on top of the lash line, for further definition. Finally, layers of Passioneyes Duo Mascara in Terra were applied for volumised and curled lashes, giving models a luxurious yet playful gaze. Pat then applied the brow liner in Soft Brown for a natural, tailored brow.
On the lips, Pat used Classic Cream Lipstick in two dynamic new shades, set to arrive at Dolce&Gabbana Make Up counters from Spring 2014. The new colours, Bellissima and Traviata, were mixed to add warm decadence to the look. The color was applied with greater intensity at the cupid’s bow for better definition and striking finish.
To complement the look Pat chose the nail lacquer in Pure Nude for a final touch of luxury.
FOR THE FACE
Perfect Luminous Liquid Foundation
Perfect Luminous Concealer
Luminous Cheek Colour in Rosebud, Apricot and Peach
Perfection Veil Pressed Powder (available from Spring 2014)
FOR THE EYES
Passioneyes Duo Mascara: Curl and Volume in Terra
Smooth Eye Colour Duo in Fortune
Smooth Eye Colour Quad in Golds and Desert
Crayon Intense in Chocolate and Nude
the glam liner
Intense Liquid Eyeliner in Baroque Bronze
Shaping Eyebrow Pencil in Soft Brown (available from January 2014)
FOR THE LIPS
Classic Cream Lipstick in Bellissima and Traviata (available from Spring 2014)
FOR THE NAILS
the nail lacquer
Intense Nail Lacquer in Pure Nude
Book Review: The Icing on the Cake by Juliet Stallwood (Decorating Baked Treats)
Here at Tasty Gorgeous we were sent this fabulous book to review – The Icing on the Cake: Your Ultimate Step-by-Step Guide to Decorating Baked Treats by Juliet Stallwood. Those familiar with her work will know her as a proclaimed baker and cake decorator. She has a long history of innovative cake design and her own bakery business located in the village of Semley in Dorset. She makes and sells her products to a devoted following including Marco Pierre White and Atul Kochhar. She was also recently featured in Country Living Magazine and also runs classes teaching people how to decorate cakes and baked goods. She has now published ‘The Icing on the Cake: Your Ultimate Step-by-Step Guide to Decorating Baked Treats’ for home bakers also.
This as her first book, is a wonderful look into decorating many tempting treats such as cakes, cookies, meringues, whoopie pies, chocolates and brownies. Plus it has useful hints and tips for bakers no matter their level of expertise.
The book is divided into five sections, not alphabetised or by type of baked good as you might expect but describing situations when you might want to bake, for example the book begins with the chapter entitled ‘Decorate to Indulge’ is followed by both ‘Decorate to Love’ and ‘Decorate to Celebrate’ and ends with the more decadent chapter ‘Decorate to Impress’. The final chapter sees Stallwood describe her ‘Best-Kept Secrets’ including details of equipment, handling and covering cakes and a number of guides and templates to recreate her recipes with ease.
Many of the recipes and techniques given could be sourced elsewhere and don’t seem particularly distinct however both the language used is likeable and easy to understand and the designs shown throughout the book have been displayed in a fresh and unique style.
Decorate to Indulge includes some wonderfully simple but effective ways to decorate a multitude of baked goodies with beautiful full colour page photographs, guides and illustrative drawings. Techniques covered include creating sugared rose petals, chocolate work and piping skills whereas recipes of whoopie pies, macaroons and biscuits are also presented.
Decorate to Love shows off Stallwoods signature style with some stunning corset biscuits, decorated and piped to perfection. This chapter also includes some useful recipe charts for chocolate and sponge cakes of different sizes which makes a great reference guide. She also tackles some more difficult techniques including stencilling and using royal icing efficiently.
The next chapter is Decorate to Celebrate which covers as you might expect cakes and baking ideas including occasions such as christenings, birthdays, christmas and weddings. This chapter concentrates mostly on using sugarpaste decorations and modelling featuring a fancy gingerbread house and a helpful fruit cake recipe chart. For those who enjoy figure modelling you’re sure to love the cute party penguins and adorable baby shower cupcakes.
Decorate to Impress is full of ideas that look visually stunning and although appear to be more difficult, the step by step guides are easy to follow. The recipes in this section are a little more challenging and include how to create a tiered wedding cake and make realistic looking sugar flowers.
The Best-Kept Secrets chapter is a wonderful reference for new and experienced bakers alike including everything from an ideal list of baking equipment to lining a cake tin to covering, icing and stacking cakes. A limited suppliers list is also included.
In conclusion The Icing on the Cake: Your Ultimate Step-by-Step Guide to Decorating Baked Treats is an engaging book that covers a multitude of invaluable techniques and includes over 50 achievable recipes. Although it is more suited to a beginner or novice baker it is equally good for those with more experience as a reference guide, to refresh the mind on techniques or to read for a little inspiration.
The Icing on the Cake: Your Ultimate Step-by-Step Guide to Decorating Baked Treats by Juliet Stallwood is currently available, rrp £16.99.