Serves 8
Recipe Ingredients:
• 225g stoned Medjool Dates (chopped)
• 250ml of a light Tea (made up and still hot)
• 300g Plain flour (sifted)
• 2 tsp Baking powder
• 1 tsp Bicarbonate of soda
• 100g unsalted Butter
• 175g caster sugar
• 4 Eggs (beaten)
• 1 tsp Mixed spice
• 2 tsp vanilla extract
For the toffee sauce
• 120g unsalted butter
• 100g dark brown sugar (muscavado)
• 3 tbsp golden syrup (corn syrup) or black treacle (molasses)
• 300ml double cream
To serve:
• vanilla ice cream, vanilla custard, or whipped cream
• toffee sauce (made above)
•
Recipe Method:
For the Pudding:
Step 1: Into a large saucepan add 250ml of water and bring it up to a boil, when hot turn the heat down and add to it 2 tea bags. Let the tea bags infuse the water for two minutes to make a light tea – then remove the tea bags. Chop the medjool dates up and place them into the saucepan to soften in the tea. Bring the tea up to the boil, then turn the heat down to a simmer for five minutes to soften the dates, then remove the saucepan from the heat.
At this point add in to the saucepan the caster sugar and butter, stir to dissolve in the remaining heat of the tea and then set aside for 15 minutes to cool.
Butter and flour the sides of a 20 x 20cm square cake tin – if the tin is a good quality one, with a removable base, it should be fine, otherwise line the base with greaseproof paper to help ease the pudding out.
Step 2: Beat the eggs, and add them a bit at a time to the cooled ingredients in the saucepan, using a whisk to whisk them in fully (make sure the saucepan has cooled for 15 minutes before starting). Then add in the mixed spice, baking powder, bicarbonate of soda and vanilla extract. Give the whole thing a good whisk/stir. Add in the sifted flour and fold in gently until everything in the saucepan is fully mixed.
Preheat the oven to 180C
Step 3: Pour the sticky toffee pudding batter mixture into the prepared cake tin and bake in the oven for 45 to 55 minutes at 180C, or until the top is just firm to the touch and a skewer inserted into the middle comes out clean.
Remove the pudding-cake from the oven and allow to stand in the tin for about five minutes before removing and transferring to a serving plate if eating that day. Or, once cooled, the Sticky Toffee Pudding cakes can be stored (covered in foil) in the fridge or in the freezer for use at a later date.
For the sticky toffee sauce:
In a medium saucepan (pick your best, non-stick pan for the job, one which has a thick base and tall sides) melt the butter and dark muscavado sugar together for four minutes over a low heat, (it might look for a while as if the two will never dissolve together, but they eventually do).
Add in the golden syrup (corn syrup) which is recommended, or use black treacle (molasses) which will give the toffee sauce a darker colour and a slightly bitter molasses flavour – your preference.
Stir for two minutes, then turn the heat up, and as the temperature rises, slowly pour in the double-cream. The sauce will change colour from dark brown to light toffee as the cream is boiled (see photos).
Stir for another four minutes on a high heat – this cannot be left, always stir it if it looks like catching and burning. Watch as it thickens and bubbles, we want it on a rapid rolling boil to evaporate any excess moisture.
It will start to expand as it boils so you need to make sure your saucepan is big enough to accommodate it (be careful as the toffee sauce at this point is very hot). Remove from the heat if the expansion is getting too high to the top of the saucepan, it will quickly drop back once off the heat.
After four minutes, when the sauce looks thicker, take the saucepan off the heat and allow the sticky toffee sauce to cool, to a warm, thickly oozing state. As it cools it will continue to thicken.
Wednesday, June 15, 2011
Condensed Milk Pound Cake
2 sticks of butter (1 cup)
100 grams of sugar
½ cup condensed milk
5 eggs
250 grams flour
1 tsp of baking powder
1 tsp vanilla
½ tsp salt
1. Prepared a baking pan (loaf or an 8” round). Grease well and line it with parchment paper. Pre-heat the oven to 325 degree F.
2. Cream butter and sugar until light and fluffy. Add in egg, one at a time until well incorporated.
3. Add in the condensed milk, vanilla and mixed well.
4. Sift flour, salt and baking powder. Slowly add the flour into the batter. Mix well.
5. Pour the batter in to the baking pan, give the baking pan a few knocks on the working counter (take out the air bubbles) and bake for 50-60 minutes or until golden brown.
100 grams of sugar
½ cup condensed milk
5 eggs
250 grams flour
1 tsp of baking powder
1 tsp vanilla
½ tsp salt
1. Prepared a baking pan (loaf or an 8” round). Grease well and line it with parchment paper. Pre-heat the oven to 325 degree F.
2. Cream butter and sugar until light and fluffy. Add in egg, one at a time until well incorporated.
3. Add in the condensed milk, vanilla and mixed well.
4. Sift flour, salt and baking powder. Slowly add the flour into the batter. Mix well.
5. Pour the batter in to the baking pan, give the baking pan a few knocks on the working counter (take out the air bubbles) and bake for 50-60 minutes or until golden brown.
Tibetan Flatbread
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup + 2 Tbsp. water, separated
1 Tbsp. olive oil
1. Combine the flours, baking powder, and salt with 1 cup water to form a gooey dough.
2. Add olive oil to a cold 12-inch saute pan. Then add the dough, dip a rubber spatula in the oil and use it to spread the dough out a bit.
3. Pour the 2 tablespoons of water around the edge of the dough and cover the pan with a lid.
4. Cook for 10 minutes over medium-high heat.
5. Flip the bread over and cook for an additional 5 minutes.
6. Let the bread cool briefly, cut and serve.
3/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup + 2 Tbsp. water, separated
1 Tbsp. olive oil
1. Combine the flours, baking powder, and salt with 1 cup water to form a gooey dough.
2. Add olive oil to a cold 12-inch saute pan. Then add the dough, dip a rubber spatula in the oil and use it to spread the dough out a bit.
3. Pour the 2 tablespoons of water around the edge of the dough and cover the pan with a lid.
4. Cook for 10 minutes over medium-high heat.
5. Flip the bread over and cook for an additional 5 minutes.
6. Let the bread cool briefly, cut and serve.
Pita
Makes 8
2-1/2 cups bread flour (I used Heartland Mill Organic Strong High-Gluten), plus more for sprinkling while kneading & rolling out dough
2 teaspoons salt
1 Tablespoon sugar
2 teaspoons active dry yeast
2 Tablespoons good olive oil
1 cup warm water (105-110 degrees)
8 8-inch squares of aluminum foil for baking pitas
In a large bowl (I used my wooden dough bowl), combine 1 cup flour with the salt, sugar, and yeast. Add the oil and water. Beat vigorously with a wooden spoon for three minutes, then stir in the rest of the flour 1/2 cup at a time. The dough should be a rough, shaggy mass that will clean the sides of the bowl. If the dough is moist, add a small amount of additional flour.
Turn the dough onto a lightly floured work surface and knead for 6 minutes.
Preheat the oven to 500 degrees.
Divide the dough into 8 pieces.
Roll into balls, dust lightly with flour, and cover with a damp tea towel. Let rest for 30 minutes.
Use the palm of your hand to flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6" in diameter and 3/16" thick. Their thinness is more important than making them perfectly round.
Place each round on a square of foil, and carefully place 3 or 4 of the rounds directly on the oven rack. Bake for 5 to 8 minutes, or until they are puffed.
When you remove the breads from the oven, stack them up and wrap them in a large piece of foil. This will keep the dough soft while the tops fall, leaving a pocket in the center.
2-1/2 cups bread flour (I used Heartland Mill Organic Strong High-Gluten), plus more for sprinkling while kneading & rolling out dough
2 teaspoons salt
1 Tablespoon sugar
2 teaspoons active dry yeast
2 Tablespoons good olive oil
1 cup warm water (105-110 degrees)
8 8-inch squares of aluminum foil for baking pitas
In a large bowl (I used my wooden dough bowl), combine 1 cup flour with the salt, sugar, and yeast. Add the oil and water. Beat vigorously with a wooden spoon for three minutes, then stir in the rest of the flour 1/2 cup at a time. The dough should be a rough, shaggy mass that will clean the sides of the bowl. If the dough is moist, add a small amount of additional flour.
Turn the dough onto a lightly floured work surface and knead for 6 minutes.
Preheat the oven to 500 degrees.
Divide the dough into 8 pieces.
Roll into balls, dust lightly with flour, and cover with a damp tea towel. Let rest for 30 minutes.
Use the palm of your hand to flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6" in diameter and 3/16" thick. Their thinness is more important than making them perfectly round.
Place each round on a square of foil, and carefully place 3 or 4 of the rounds directly on the oven rack. Bake for 5 to 8 minutes, or until they are puffed.
When you remove the breads from the oven, stack them up and wrap them in a large piece of foil. This will keep the dough soft while the tops fall, leaving a pocket in the center.
Naan
- 2 cups of all purpose flour
- 1 tsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- Pinch of baking soda
- 2 tbps oil
- 2 1/2 tbps yogurt
- 3/4 cup lukewarm water
Dissolve the yeast in the water and let it proof for 10 minutes. Add the sugar, salt, baking soda, flour, yogurt and oil to the water and yeast and knead until the dough is smooth. Cover and let rise until doubled in volume (1-2 hours)
Knead the dough a few time and then divide into 6 pieces. Roll and shape them into tear drops.
To simulate a tandoori oven, put a pizza stone on the second rack from the top. Heat at 500 degrees for at least 30 minutes. Then turn the oven to broil. Toss the naan on the pizza stone one at a time and close the oven door, but keep a constant eye on it. As soon as it puffs up, flip it with tongs. It will only take about a minute or less on each side. You can brush it with butter or ghee if you'd like, but it's not necessary.
- 1 tsp active dry yeast
- 1 tsp salt
- 1 tsp sugar
- Pinch of baking soda
- 2 tbps oil
- 2 1/2 tbps yogurt
- 3/4 cup lukewarm water
Dissolve the yeast in the water and let it proof for 10 minutes. Add the sugar, salt, baking soda, flour, yogurt and oil to the water and yeast and knead until the dough is smooth. Cover and let rise until doubled in volume (1-2 hours)
Knead the dough a few time and then divide into 6 pieces. Roll and shape them into tear drops.
To simulate a tandoori oven, put a pizza stone on the second rack from the top. Heat at 500 degrees for at least 30 minutes. Then turn the oven to broil. Toss the naan on the pizza stone one at a time and close the oven door, but keep a constant eye on it. As soon as it puffs up, flip it with tongs. It will only take about a minute or less on each side. You can brush it with butter or ghee if you'd like, but it's not necessary.
English Muffins (Bread Baker's Apprentice)
English Muffins
from The Bread Baker's Apprentice by Peter Reinhart
2 1/4 cups bread flour
1 1/2 teaspoons sugar
3/4 teaspoon salt
1 1/4 teaspoons instant yeast
1 tablespoon shortening or unsalted butter, at room temperature
3/4-1 cup milk or buttermilk, at room temperature
cornmeal, for sprinkling
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and yeast. Mix in the butter (or shortening) and 3/4 cup of milk (or buttermilk). Add just enough of the remaining milk to form a dough and incorporate the dry ingredients. Sprinkle flour on the counter, turn the dough out of the bowl, and knead by hand for about 10 minutes. The dough should be tacky (but not sticky), should pass the windowpane test and register 77 to 81 F. Transfer the dough to a lightly oiled bowl and roll to coat. Cover the bowl with plastic wrap and let rise for about an hour, or until the dough doubles in size.
Divide the dough into 6 equal pieces and shape into balls. Lay parchment paper on a baking sheet and spray lightly with oil. Sprinkle with cornmeal. Move the dough balls to the baking sheet, spacing them evenly with room to rise. Mist the rolls lightly with oil and sprinkle with cornmeal then cover the pan loosely with plastic wrap and allow to rise another hour, or until the rolls are nearly double in size.
Preheat the oven to 350 F. Heat a flat griddle to medium (350 F) (you can also use a skillet on the stovetop if you don't have a griddle). Brush the griddle lightly with oil and gently transfer the dough balls to the griddle a few at a time. Allow them to cook for 5-8 minutes or until the bottoms are a rich golden brown color. Carefully flip and cook the other side for 5-8 minutes more. They should flatten as they cook.
Remove the muffins from the skillet and transfer them to a parchment- or silpat-lined baking sheet. Bake in the preheated oven for 5-8 minutes. Do not wait until all the muffins have been browned in the skillet before moving them to the oven. As the first batch is baking, move the second batch to the skillet.
Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving.
from The Bread Baker's Apprentice by Peter Reinhart
2 1/4 cups bread flour
1 1/2 teaspoons sugar
3/4 teaspoon salt
1 1/4 teaspoons instant yeast
1 tablespoon shortening or unsalted butter, at room temperature
3/4-1 cup milk or buttermilk, at room temperature
cornmeal, for sprinkling
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and yeast. Mix in the butter (or shortening) and 3/4 cup of milk (or buttermilk). Add just enough of the remaining milk to form a dough and incorporate the dry ingredients. Sprinkle flour on the counter, turn the dough out of the bowl, and knead by hand for about 10 minutes. The dough should be tacky (but not sticky), should pass the windowpane test and register 77 to 81 F. Transfer the dough to a lightly oiled bowl and roll to coat. Cover the bowl with plastic wrap and let rise for about an hour, or until the dough doubles in size.
Divide the dough into 6 equal pieces and shape into balls. Lay parchment paper on a baking sheet and spray lightly with oil. Sprinkle with cornmeal. Move the dough balls to the baking sheet, spacing them evenly with room to rise. Mist the rolls lightly with oil and sprinkle with cornmeal then cover the pan loosely with plastic wrap and allow to rise another hour, or until the rolls are nearly double in size.
Preheat the oven to 350 F. Heat a flat griddle to medium (350 F) (you can also use a skillet on the stovetop if you don't have a griddle). Brush the griddle lightly with oil and gently transfer the dough balls to the griddle a few at a time. Allow them to cook for 5-8 minutes or until the bottoms are a rich golden brown color. Carefully flip and cook the other side for 5-8 minutes more. They should flatten as they cook.
Remove the muffins from the skillet and transfer them to a parchment- or silpat-lined baking sheet. Bake in the preheated oven for 5-8 minutes. Do not wait until all the muffins have been browned in the skillet before moving them to the oven. As the first batch is baking, move the second batch to the skillet.
Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving.
Corn Tortillas
Making the Masa Dough
To make 16-18 tortillas, start with putting 2 cups of masa flour in a large bowl. (Hint: for added "lift" you can mix in 1/4 teaspoon of baking soda.) Add 1 1/2 to 2 cups of very warm water to the masa flour (according to the directions on the package, some brands may call for different amounts of water). Mix in and let sit for 5 minutes or so. Begin working the masa with your hands to make the dough. Work the dough for several minutes. Press the dough with your fingers and the palms of your hands as if you were kneading bread dough. If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or masa to the dough.
Take a piece of the masa dough and shape it into a ball the size of a plum, or slightly large golf ball. Make about 16-18 balls from the dough.
Pressing the Tortillas
Take two pieces of wax paper or plastic from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of wax paper on the press. Place the masa ball in the center. Place another piece of wax paper over the masa ball. Gently close the press and press down, until the dough has spread to a diameter of 6 inches.
Cooking the Tortillas
Heat a griddle or a large skillet on high heat. Working one at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to a minute on each side. The tortilla should be lightly toasted and little air pockets forming.
Remove the tortillas to a tortilla warmer lined with dish towel or paper towels, or wrap them in a dish towel to keep them warm. Serve immediately or refrigerate and reheat.
To make 16-18 tortillas, start with putting 2 cups of masa flour in a large bowl. (Hint: for added "lift" you can mix in 1/4 teaspoon of baking soda.) Add 1 1/2 to 2 cups of very warm water to the masa flour (according to the directions on the package, some brands may call for different amounts of water). Mix in and let sit for 5 minutes or so. Begin working the masa with your hands to make the dough. Work the dough for several minutes. Press the dough with your fingers and the palms of your hands as if you were kneading bread dough. If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or masa to the dough.
Take a piece of the masa dough and shape it into a ball the size of a plum, or slightly large golf ball. Make about 16-18 balls from the dough.
Pressing the Tortillas
Take two pieces of wax paper or plastic from a plastic bag and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of wax paper on the press. Place the masa ball in the center. Place another piece of wax paper over the masa ball. Gently close the press and press down, until the dough has spread to a diameter of 6 inches.
Cooking the Tortillas
Heat a griddle or a large skillet on high heat. Working one at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to a minute on each side. The tortilla should be lightly toasted and little air pockets forming.
Remove the tortillas to a tortilla warmer lined with dish towel or paper towels, or wrap them in a dish towel to keep them warm. Serve immediately or refrigerate and reheat.
Bedouin Bread
2 tsp yeast
1 tbls honey
1 1/4 cup water
1 tsp salt
About 3 1/2 cups flour
Dissolve yeast and honey in water. Sift flour and salt. Mix well and knead on floured board. Shape into 8 rounds about 1/4. Allow to rise to a little more than doubled. Bake for 7-8 minutes at 500 degrees F.
1 tbls honey
1 1/4 cup water
1 tsp salt
About 3 1/2 cups flour
Dissolve yeast and honey in water. Sift flour and salt. Mix well and knead on floured board. Shape into 8 rounds about 1/4. Allow to rise to a little more than doubled. Bake for 7-8 minutes at 500 degrees F.
Welsh Cakes
2 cups (280 g) ap flour
1/3 cup (65 g) sugar
2 1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ground mace
1/2 cup (113 g) butter, cubed
1/3 cup (50 g) currants or raisins
1 egg
2-4 tbl milk
Whisk together dry ingredients. Cut in butter. Stir in egg and milk until dough forms. Roll dough to 1/4 inch and cut into rounds. Lightly butter a heavy griddle over medium heat and cook cakes for about minutes each side until golden brown. Or bake on a stone in a 350 degree oven for 5 minutes a side. Immediately after cooking, sprinkle with sugar. Serve warm with butter, jam or cream.
1/3 cup (65 g) sugar
2 1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ground mace
1/2 cup (113 g) butter, cubed
1/3 cup (50 g) currants or raisins
1 egg
2-4 tbl milk
Whisk together dry ingredients. Cut in butter. Stir in egg and milk until dough forms. Roll dough to 1/4 inch and cut into rounds. Lightly butter a heavy griddle over medium heat and cook cakes for about minutes each side until golden brown. Or bake on a stone in a 350 degree oven for 5 minutes a side. Immediately after cooking, sprinkle with sugar. Serve warm with butter, jam or cream.
Basic Waffles
4 3/4 ounces (1 cup) each all-purpose and whole wheat flours
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 eggs, beaten
2 ounce butter, melted
16 ounces buttermilk
Whisk together dry ingredients. Beat eggs with melted butter and then add buttermilk. Add the wet to the dry and allow to rest for 5 minutes before adding to hot waffle iron.
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
3 eggs, beaten
2 ounce butter, melted
16 ounces buttermilk
Whisk together dry ingredients. Beat eggs with melted butter and then add buttermilk. Add the wet to the dry and allow to rest for 5 minutes before adding to hot waffle iron.
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