Desserts

Sticky Toffee Pudding

Serves 8

The Black Forest Gâteau of the Nineties. At least half a dozen restaurants claim to be the originators of this incredibly popular pudding. The Ivy isn’t one of them. They do, however, make one of the best, layering the toffee with the sponge. In the restaurant the pudding is served individually. This is time-consuming and a bit fiddly, so we recommend that you make a large pudding and cut it into individual servings.

for the date purée
375g stoned dates
375ml water

for the toffee sauce
340g caster sugar
130g glucose (optional)
130g unsalted butter
640ml double cream

for the sponge
130g unsalted butter (removed from the fridge)
375g soft dark brown sugar
3 medium eggs, lightly beaten
450g strong plain flour }
10g baking powder }sifted together
3g bicarbonate of soda }

First prepare the date purée. Simmer the dates in the water over a low heat for about 10–15 minutes until they are soft and the water has almost evaporated. Process in a blender until they are smooth.
Preheat your oven to 175ºC/gas mark 4.
Now make the toffee sauce. Pour half of the cream and the other ingredients into a thick-bottomed pan and mix well. Bring it to the boil, stirring with a wooden spoon, and continue to boil until it is golden brown. Remove the sauce from the heat, allow it to cool slightly, then whisk in the remaining cream.
Grease and line a baking dish, measuring approximately 30cm x 24cm x 6cm deep, with greaseproof paper.
Now make the sponge. In a food processor or mixer, cream the butter and sugar with the paddle on a medium speed until it is light and fluffy. Add the eggs slowly, taking care that the mixture does not separate. (If this does happen, add a little of the flour and continue mixing for a minute or so.) Then fold in the sifted flour mixture slowly until it is smooth. Finally, add the warm date purée and mix well.
Spread the mixture in the baking tin and bake for about 50-60 minutes or until the sponge is firm to the touch.
Allow it to cool – it can be left in the tin.
Finish by removing from the tin and trimming the outside edges. Cut the sponge horizontally into three then reassemble in the baking tin spreading two thirds of the sauce between the layers.
Once you have assembled the pudding, reheat it in the oven at 175ºC/gas mark 4 for 15–20 minutes then cut it into eight equal servings and top with the remaining toffee sauce. Serve the pudding with ice cream, soured cream or crème fraîche.
 

ICED SCANDINAVIAN BERRIES WITH HOT WHITE CHOCOLATE SAUCE

Serves 8

This was invented on the recommendation of a customer who had had something similar in Sweden. The kitchen experimented for ages with the sauce until they came up with the melted white chocolate buttons. This is the simplest and most moreish pudding you will ever make and is destined to become a dinner-party classic.
For this recipe you can buy either mixed frozen berries, or raspberries. Alternatively, freeze your own selection of berries on a flat tray then put them into a bag in the freezer and use them on a rainy day. Larger berries, such as strawberries and large blackberries, are not recommended for this recipe as they do not defrost quickly enough.

1 kg frozen berries (100–120g per person)

for the sauce
600g white chocolate buttons
600ml double cream

Place the chocolate buttons and the cream in a bowl over a pan of simmering water for 20–30 minutes, stirring every so often. When the sauce is hot, we are ready to go.
Five minutes before serving, put the berries on to dessert plates and leave at room temperature to lose a little of their chill. Transfer the chocolate sauce into a serving jug. Place the berries in front of your guests and pour the hot chocolate sauce at the table. Insist that you cover the berries generously for the best result!