Make Joe Wicks' Sticky Toffee Pudding for a Mother's Day treat
Make Joe Wicks' indulgent sticky toffee pudding, taken from his book Cooking For Family and Friends.
Treat the whole family this weekend with this indulgent dessert from Joe Wicks' Cooking For Family and Friends. This sticky toffee pudding may not be lean; but it will make a delicious Mother's Day dessert!
Ingredients:
-200g pitted dates
-190g butter, roughly cubed
-100g golden caster sugar
-3 eggs
-30g black treacle
-1 tsp bicarbonate of soda
-200g self-raising flour
-120g soft light brown sugar
-200ml double cream
-Ice cream, to serve (optional)
Equipment:
220x150mm baking dish
Food processor
Method:
1. Place the dates into a large bowl, pour over 175ml of boiling water and leave to stand for a minimum of 30 minutes (you might find that if you have very dry dates they benefit from a further 15 minutes).
2. Preheat your oven to 180°C (fan 160°C/gas mark 4) and line the baking dish with baking parchment.
3. Place the dates and all of the soaking liquid into a food processor. Add 100g of the butter, the golden caster sugar, eggs and treacle. Blitz until pretty much smooth — don't worry if it looks as if the butter and eggs are splitting; it will all come good.
4. Add the bicarbonate of soda and self-raising flour and blitz until you reach a smooth consistency. Tip the batter into the lined baking dish. Spread the batter out so it is fairly even and then slide into the oven and bake for 45 minutes.
5. Place the remaining 90g of butter into a saucepan with the soft light brown sugar and double cream, and bring slowly to the boil while stirring regularly. Boil the sauce for 1 minute, then remove from the heat.
6. When the cake is fully cooked, remove it from the oven and prick it all over with a fork. Pour over about 4 tablespoons of the sauce and spread it over the top of the cake. Let the cake stand for 5 minutes, then remove from the dish, out into squares and serve up with the remaining toffee sauce and ice cream if you really want to push the boat out.
Total time
Prep time
15
Amount
Serves six
Ingredients
- 750g new or Charlotte potatoes (cut in half lengthways)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper
- 2 tsp coconut oil
- 1 red onion (diced)
- 2 cloves garlic (finely chopped)
- ½ cucumber
- 800g reduced-fat lamb mince
- 2 tsp ground cumin (plus an extra pinch)
- 50g fresh breadcrumbs
- 1 egg
- 150g zero-fat Greek yoghurt
- 6 burger buns
- Chipotle paste
- Sliced tomato and lettuce leaves
- Preheat your oven to 180ºC (fan 160℃/gas mark 4). Fire up the barbecue or preheat the griddle pan.
- Chuck the potatoes into a roasting dish, pour over the oil, sprinkle on the paprika and season with salt and pepper. Toss the whole lot together so the potatoes are evenly slicked in the oil, then slide into the oven and roast for 45 minutes, turning a couple of times during the cooking process.
- Melt the coconut oil in a frying pan over a medium to high heat. When it is hot, add the onion and cook for 2 minutes, stirring regularly. Next, add the garlic to the pan and continue to fry for 1 more minute. Tip the mixture onto a plate and leave to cool a little.
- Grate the cucumber and place it into a sieve. Sprinkle over ½ teaspoon of salt, mix well and leave the cucumber to sit and drain while you carry on with the rest of the recipe.
- Plonk the mince into a large bowl and add the 2 teaspoons of ground cumin, breadcrumbs and egg along with some salt and pepper. Scrape in the onion and garlic and then use your hands to mix the whole lot together.
- With slightly damp hands, shape the meat into six roughly equal-sized burgers. Cook the burgers on the barbecue or a griddle pan for about 4 minutes on each side, then remove from the heat and leave to rest for a couple of minutes.
- Give the draining cucumbers a squeeze, then tip them into a bowl with the yoghurt, season with salt and pepper and the final pinch of ground cumin, and mix well with a spoon.
- Build your burger however you like. I prefer to spread the bun with chipotle paste, whack on the burger, top with tomatoes and lettuce, dollop with the cucumber yoghurt and serve with the paprika spuds.