Ingredients (Per Pair) 175g dates, pitted, chopped 1 tsp bicarb soda 75g unsalted butter, softened 150g light brown sugar 1 teaspoon vanilla extract 1 cup + 1 tbsp. self-raising flour, sifted 2 eggs Sauce 200ml thickened cream ½ cup brown sugar 60g unsalted butter
Equipment: Electric Beaters
Method Preheat oven to 180˚C. Lightly and evenly spray a muffin pan with non-stick cooking spray. Chop dates then place in a medium saucepan with 180ml water and bring to the boil. Add bicarb soda and set aside for 15 minutes (it will bubble a lot then settle) Cream butter and sugar together with electric beaters until pale and fluffy. Add vanilla and 1 tablespoon of flour and stir to combine. Add eggs, one and a time, beating until smooth. Use a metal spoon to gently fold in remaining flour and stir in the date mixture. Don’t overmix at this point – it is okay if mixture looks curdled. Pour mixture into prepared pan and bake for 25 minutes until cooked through. Allow to cool in the pan for 5 minutes before turning out to eat. Sauce Mix all ingredients in a pan over low heat until butter is melted and sugar is dissolved. Allow to cool slightly before pouring over puddings
Detailed sensory analysis table: (*you must include at least 3 descriptive words per section) Taste: fresh, warm and delightful Texture: frimer, smooth and soft
Aroma: delicious, pleasant, fresh
Appearance: Delicious, sticky, shine.
Weekly reflection questions: How does your recipe fit within the Australian guide to healthy eating? considering all the ingredients in the beef strongman the overall dish the desert doesn't fit into the Australian healthy eating guide.
How did you delegate the tasks during the cook with your partner? while i prepared the ingredient by cutting them up my partner prepared the oven to 180 and sprayed the cup cake pan with oil so the pudding doesn't stick to it. then we added the ingredients into the pot. then i mixed to sugar and butter while my partner steered the dates in the pot. then we added the dates to the bowl with the sugar and butter egg. then once it was mixed it was added to the cup cake tray and cooked in the oven for 25 mins at 180. then we made the caramel source. took the pudding out the oven and added the caramel source.
What aspects of this cook did you find difficult and how did you overcome these? in this dish the most difficult thing to do was make the source but with somw help we overcome this.
What aspects of this cook did you enjoy and why? I enjoyed making all of the dish because it was a challenge at first but as we progressed through making the dish it got easier and more enjoyable. and we got to eat a delicious desert at the end.
What new skills did you learn this week? this week i learnt how to make a caramel source.
A brief history of this dish, 50 -100 words (where did it originate from etc). The exact origins of sticky toffee pudding are unknown and disputed. Francis Coulson and Robert Lee developed and served the dish at their Sharrow Bay Country House Hotel in the Lake District, in North West England, in the 1970s.