October 21st 2013
For all of you who joined us at Salon du Chocolat to watch Paul’s demo, here is the recipe for Paul’s yummy pudding so you can try it yourself!
Sticky toffee pudding has to be my ultimate comfort food for the winter months. What else can be more warming, indulgent and very easy to make. My version uses my most popular and award winning ingredient Sea Salted Caramel along with dark chocolate, figs and tea.
If you want to make this the day before then brush the pudding top with warm caramel as soon as it’s out of the oven for a sticky toffee glaze.
Serves 6 – Deep baking dish 8” x 10” or individual ¼ pint pudding basins
For the pudding
100g dried figs roughly chopped
125mls strong English breakfast tea
Half teaspoon bicarbonate of soda
45g Unsalted butter
90g Self-raising flour
45g light muscovado sugar
45g dark muscovado sugar
1 medium free range eggs
¼ teaspoon Maldon sea salt
50g roughly chopped Dominican Republic chocolate (or your favourite dark chocolate)
For the salted caramel sauce
200g unsalted butter
200g dark muscovado sugar
1 level tea spoon Maldon sea salt
200mls double cream
For the pudding
Bring the tea, bicarbonate of soda and figs to the boil for 2 minutes.
Allow to cool and mix well until you have a paste.
Cream together the sugars, butter until light and fluffy
Whisk in the eggs until smooth
Add the flour and salt
Add the fig paste and the chocolate and mix well.
Pour into a buttered and floured baking dish or individual pudding basins
Bake at 175 degrees C for 35 to 40 minutes if making one large pudding or 20 to 2 minutes for individual puddings.
For the Sauce
Melt the butter, sugar and salt and simmer for 5 minutes.
Take off the heat and add the double cream whisking well.
Keep warm until needed.
Cut the pudding into six portions or turn out an individual pudding.
Paint melted chocolate on your plates using a pastry brush.
Place the pudding in the centre of the plate, spoon over the warm sauce.
Using a dessert spoon dipped in hot water scoop a large curl of clotted cream and place on the top of the pudding. Sprinkle cocoa nibs and dress with chocolate sticks, curls, shavings or piped chocolate decoration.