This classic dessert enjoys a contemporary makeover in Maxine Scheckter’s new book Patisserie Made Simple.
I fell in love with sticky toffee pudding while working in England. As a classic pub dish, it’s hard to escape, and it very quickly became a true comfort food for me. While I think even a bad sticky toffee pudding is still better than no sticky toffee pudding, this one is pretty great. It’s soft, moist, flavourful and makes everyone smile.
Makes 24
- Preheat the oven to 160C and line the tin.
- Pour the boiling water over the dates and baking soda.
- Leave to sit for 15 minutes before blending into a paste with a stick blender (my preferred method) or crushing the dates with the water using a fork or a potato masher. Set aside.
- Mix the butter, golden syrup and sugar together in a bowl until smooth.
- Whisk in the eggs one at a time, followed by the date paste. It may be watery and look split at this point, but don’t worry.
- Whisk in the flour and baking powder until well combined.
- Pour into the lined tin and level out with a palette knife.
- Bake for 20-25 minutes, until the cake is just set to the touch in the centre.
- Remove from the oven and allow to cool before using a large bread knife to level off the top of the cake if needed (and eat the scraps!).
Pour the bavarois over the cooled cake and level off with a palette knife. Freeze overnight or until solid.
- Cook the butter in a small pot over a medium heat, whisking constantly until it is a fragrant, nutty brown. Set aside to cool to room temperature.
- Soak the gelatine sheets in cold water until soft. Drain and set aside.
- Begin by making an anglaise, bring the milk to a boil in a small pot while you whisk the sugar and egg yolks together in a bowl.
- Pour a small amount of the hot milk into the brown sugar mix. Whisk to combine then pour this back into the pot. Whisk, then return to a low heat.
- Stir constantly with a spatula until the anglaise thickens slightly, or reaches 75C.
- Remove from the heat and pass through a sieve into a large bowl.
- Whisk in the brown butter and gelatine.
- Leave to cool either at room temperature or in the fridge, stirring every five minutes, until the anglaise has reached 30-35C, or body temperature.
- Whip the cream to medium peaks and fold into the cooled anglaise until just combined. Use immediately, as directed in the recipe.
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Advertise with NZME.Glaze the top of the gateau. Allow to set before portioning.
- Soak the gelatine sheets in cold water until soft.
- Drain and put in a bowl with the chocolate.
- Bring the milk and glucose to a boil in a small pot.
- Remove from the heat and whisk in the chocolate and gelatine.
- Allow to cool to between 30 and 35C, or body temperature, before using as directed in the recipe.
- Portion the gateau into 24 pieces that are 4 x 4cm squares.
- Store in the freezer and defrost before finishing.
- Spoon the remaining toffee sauce into a piping bag and cut a small 1mm hole.
- Pipe a zigzag-shaped squiggle over the top of each gateau and finish with a touch of gold leaf.
Patisserie Made Simple: The Art of Petits Gateaux by Maxine Scheckter, $69, published by Bateman Books.
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Advertise with NZME.More sugary treats
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