Professional Baker Teaches You How To Make ENGLISH TOFFEE PUDDING!

beeps pudding is simply a cake that's been steamed rather than baked and then it's turned out onto a plate to serve I'll start by showing you the basics with a classic English sticky toffee pudding recipe then I'll move on to something more advanced lemon souffle cakes and these have an Asian inspiration to them after that you'll be ready to tackle the ultimate in steamed puddings a festive grand plum pudding and for something a little extra I'll show you how to make marzipan fruits to use as a garnish for your plum pudding but let's start at the beginning with the sticky toffee pudding this truly is an English classic the base for a sticky toffee pudding is actually dates I have a cup of pitted chopped dates and I'm going to add to that three-quarters of a cup of tea you can use an orange pekoe or English breakfast and this is going to plump up the date so I need to let that sit for a little bit half a teaspoon of vanilla I'll add 3/4 of a teaspoon of baking soda steaming is a very gentle way to cook a cake and so you need to activate the baking soda before it hits the heat of the oven so by mixing it in with the dates and the hot tea it accomplishes that so I'll let this sit for a few minutes and take care of the cake batter base I have six tablespoons of room-temperature butter and it's unsalted butter and I'll add to that three-quarters of a cup of sugar I like that this recipe is simple enough that you can mix it up by hand all right now that that's evenly blended I'll grab a couple eggs two eggs but I add them to the recipe one at a time stirring well after each addition next I'll sift in the dry ingredients a cup and a third of all-purpose flour and a teaspoon of baking powder unlike the baking soda that I had to add to the liquid the baking powder gets added at the end so as the cake steams the baking soda works first to start the pudding rising up but then the baking powder kicks in a little bit later to keep it rising up I stir in the flour just until it's evenly blended there we go that's the cake batter base and as you can see it's quite thick but that will change once I add my dates so I add that all at once so now the batter is nice and soft and still warm now pour this into a piping bag to fill and I've got my pan already set we've got a large roasting pan and you set your individual baking dishes into the pan in this case I'm using what's called a sovereign ring mold the water circulates around the outside but also in the center I like to use the piping bag because it fills the sovereign ring molds easily but if you're baking your steamed puddings in just a ramekin you can just spoon the batter in and there we go now they're not quite ready for the oven yet because of course you need to generate the steam through hot boiling water I'll pour the water down the side of the pan and I just watch until it comes up halfway to capture the scene I cover the whole pan with foil the puddings are ready for the oven now I've preheated it to 350 and they take 30 minutes in that 30 minutes the steam is gently maintained by the heat of the oven and it's the steam that cooks the puddings and at the same time keeps them nice and moist and there we go these have spent their 30 minutes in the oven lift the far end so the steam escapes away from look how they just fluffed right up and now I want to take them out of the water bath just to cool for a couple of minutes and now I'll get started on the toffee sauce and this is a simple hard sauce it's almost like a cross between a caramel sauce with a little hint of butterscotch it starts with a quarter cup of butter and I'll melt that and measure 1/2 a cup of dark brown sugar and they let the start simmering and bubbling up together once it starts bubbling you want to add a quarter cup of whipping cream and it's up to you if you'd like to use half a cup of lightly toasted walnut pieces or I'm opting for the raisins and the last addition is an ounce of brandy now I'll just take it off the heat so that's cool just enough that I can handle it and just make sure it's loose and I simply turn it out onto a plate isn't that pretty with the sovereign ring I can fill the middle of the pudding with the sauce that way when you cut into it just watch it spill out

Channel: Oh Yum with Anna Olson

Views: 90,476

Keywords: professional baker teaches

Id: 6dTw8WlGPF0

Length: 5min 14sec (314 seconds)

Published: Wed May 09 2018