Everyone loves a Sticky Date Pudding, especially during the depths of winter. We asked Fitzroy cafe Sir Charles to create an elevated version, worthy of a dinner party or an elegant night-in with girlfriends. Here is their delectable recipe. Just add a roaring fire, cosy blankets and a soft knit.
1tsp bicarbonate soda
380ml boiling water
130g softened butter
240g soft brown sugar
1tsp vanilla purée/extract
220g self raising flour
Dice dates and place in a heat proof bowl and set aside. Bring water to the boil and pour over the dates add the bicarbonate soda to the mixture cover and set aside for 30 minutes to let it cool. This process is to soften the dates.
Place sugar and butter in small mixer to cream, if you do not have a kitchen aid or mixer not to worry place ingredients in a bowel using a rubber spatula work the butter and sugar until combined then beat until light and creamy.
Add one egg at a time and beat until combined. Add the dates and flour and vanilla gently work until combined.
Spoon mixture in to rings lined with baking paper or muffin tins, bake at 180 degrees for 25- 30 minutes if you would like to bake as a single cake cooking time will extend to 35-40 minutes.
BRANDY CARAMEL SAUCE
300ml of brandy
100g white chocolate
Place brandy in a small sauce pan bring to the boil and reduce by two thirds, once reduced place aside.
Place sugar and water in a small saucepan bring up to the boil and cook until the sugar turns a light tan colour remove from the heat, swirl the sugar to slightly cool add the cream and brandy reduction.
Bring the sauce back to a simmer turn heat down to low until sauce is fully combined. Remove from heat stir through white chocolate and place somewhere warm and keep until you are ready to serve. Note if you place in the fridge the sauce will thicken. Not to worry if you wish to use at a later date. Remove from the fridge 2 hours before you need it and place it somewhere warm.
1 cup of sugar
1 cup of water
1 teaspoon of bicarbonate soda
Place sugar and water in a thick based saucepan. Bring the mixture up to the boil and cook until the the sugar turns a light tan colour.
Have a medium sized tray ready lined with some baking paper that has been lightly greased. Quickly add the bicarbonate soda, using a whisk stir to combine the bicarbonate soda. The mixture will expand rapidly. Pour out and let it cool.
5 large strawberries
5 egg whites
1/2 teaspoon cream of tartar
3 drops of red food colouring
Dice strawberries and place in a saucepan with the sugar and water. Bring up to a simmer and cook for 3 minutes. Strain the mixture and place back in to a small saucepan.
Cook the sugar mixture until it reaches 120 degrees. When the sugar mixture has nearly reached the desired temperature place egg whites in a mixer and begin to whisk until it becomes light and white.
Slowly pour the hot sugar in to the mixer while it is still going until all of the syrup is added. Briefly turn off the mixer and add the cream of tartar and food colouring. Turn mixer back on and whisk for a further 2 minutes to work the meringue and whisk some of the heat out to a workable temperature.
Spread the mixture on a flat tray lined with baking paper. Bake in an oven on low at 70 degrees for 4 hours. Spread nice and thin and break the meringue in to little shards to add some great texture.
To assemble, pour over Brandy Caramel Sauce and arrange shards and honeycomb on top.
Thanks to Sir Charles