Hi Food Tube! Kerryanne here. I'm going to show you how
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to make classic sticky toffee pudding.
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It's warm, rich and gorgeous. It serves eight
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people and comes in at around about 65 pence. That's around 1 US Dollar, per person.
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Who's going to argue with that. Don't worry if you've never made it before.
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Don't worry if you've never tried it before. I'm here with you every single step of the way. Lets get started.
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I've got 225 grams of fresh dates,
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with the stones removed. Gorgeous.
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I need one teaspoon of bicarbonate of soda.
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It's going to act as a raising agent.
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200mls of boiling hot water.
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It's gonna soften them up a right treat.
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We're gonna leave them to one side, and we're gonna get started on the cake.
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In this bowl I need 85 grams of softened unsalted butter.
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A 170 grams of caster sugar.
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Cream it together until it's all pale and lovely.
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As a kid growing up, this was one of my favourite, favourite desserts.
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It is a little bit naughty so it's not something you'd have every weekend, but it's so good.
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You can see it's gone really pale and fluffy.
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I've got two large free-range eggs.
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We're going to do those one at a time.
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Just because it's easier to mix it in.
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Now guys, you can use an electric whisk if you have one.
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I thought I'd do it like this today to show you the original way
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I was taught to make cakes.
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You learn the proper way and then you adapt as
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you get a little bit more confident.
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And with confidence comes laziness. Shh!
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I've got a quarter of a teaspoon of ground mixed spice and then a quarter of a teaspoon
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of cinnamon.Give that a little mixy, mixy, mixy.
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Next, I'm going to add to add two tablespoons of erm, a malt drink. I'm using Ovaltine, but
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if you can't get that any other kind of malt drink will do.
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Horlicks. Even the supermarket own brand
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malt drinks will be fine.
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And two tablespoons of natural yoghurt.
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All mixed together nice and lovely.
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And now we're going to add the flour. About 5 heaped tablespoons
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of self raising flour. In we go with that.
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Okay. So that's all nice and combined. Look at that.
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Lovely. Now, we're going to go back to our dates.
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That hot water has now made those dates even more stickier and even softer.
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So what we gonna do is whack them in this processor with the water as well.
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This is what we're looking for. Almost smooth, but not quite.
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So I'm gonna put this into the cake mixture as well.
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Try not to leave any in the blender.
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Because it's all good. We don't want to waste it.
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We measure things for a reason, and this puree now
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not only will it act as a raising agent, and help the cake grow in the oven,
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but the dates will also keep it really
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moist and gorgeous.
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So lets mix that in lovely.
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I've just got a little blob of butter, and some greaseproof, just to grease the over-proof dish.
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So that when the pudding comes out of the oven it won't be stuck to the dish.
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They you have it guys. My sticky toffee pudding is ready to go in the pre-heated oven
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180, gas mark 4. About 35 minutes.
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See you when we're finished.
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Now I'm going to get on with the toffee sauce. I've got 115 grams of
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A 115 grams of light muscovado sugar. Straight in.
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140mls of double cream.
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Stir this over the heat until the butter's melted
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the sugar's dissolved, and it's darkened just a little bit.
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Okay so guys come and have a look at this. Two minutes later and look what we've got.
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The most gorgeous, silky, sticky,
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caramelly toffee sauce that you're ever probably going to taste in your life.
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Right, so the sponge is in the oven. The sauce is ready.
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I'm going to sit down for five minutes. See you soon.
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Look at that guys. Doesn't that just look amazing?
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Now I've taken that out a few minutes ago to check if it was ready,
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by doing this cool little tip. You get a skewer stick it in, and if it comes out clean,
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there's no mixture of any kind, whatsoever on there, you know it's ready.
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I've got my toffee sauce here.
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And I'm going to pour half over, so it soaks in lovely.
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And then the rest I'm going to pour into a jug, so we can serve on the side
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for the greedy ones like me who
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love a bit of toffee sauce.
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You've got a little bit more on the side there. This is so good looking.
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Oozy, gooey, sticky,
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delicious. My mouth's watering. Here we go.
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Sticky toffee pudding. Now in my house they love it.
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With a bit of vanilla ice cream.
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So there you have it guys. My classic sticky toffee pudding.
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Have a go. Let me know how you get on. It's a brilliant, brilliant family favourite,
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It's delicious. It's affordable.
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The best part, affordable. 65 pence per person, or one dollar for you guys over there in the States.
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So for more money saving meals have a
look at jamieoliver.com/savewithjamie
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And if you like what I'm doing here, have a little look at my new channel.
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If you want to see some more stuff from me don't forget to subscribe. Let me know
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what you wanna see.
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but most importantly enjoy yourselves. Happy cooking.
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For loads more great recipes and money saving tips go to jamieoliver.com/savewithjamie
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And for more simple, affordable and tasty family recipes check out my other videos on Food Tube.
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