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I would like to have the recipe for the sticky toffee and ginger pudding shown on ITV's Dail Cooks on Friday 30th March
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http://food.itv.com/cooks/main.php?section=rec ipes_selected&recipe_id=568
Sticky Toffee and Ginger Pudding
Chef: Jo Pratt
Category: Dessert
Serves: 8
Preperation Time: 15 minutes
Cooking Time: 30 minutes
INGREDIENTS
For the pudding:
� 250g/ 9 oz dates, stoned and chopped
� 250ml/ 9 fl oz black tea (not too strong)
� 1 tsp bicarbonate of soda
� 85g/ 3 oz unsalted butter, softened
� 175g/ 6 oz caster sugar
� 2 large eggs, beaten
� 175g/ 6 oz self-raising flour, sieved
� 4 balls of stem ginger (from a jar), finely chopped
� 1 tsp ground mixed spice
For the sauce:
� 75g/ 2� oz light muscovado sugar
� 4 tablespoons ginger syrup from the jar of stem ginger
� 100g/ 3� oz unsalted butter
� 125ml/ 4� fl oz double cream
To serve:
� Vanilla Ice Cream
METHOD
� Heat oven to 180�c.
� Place the dates and tea in a small saucepan and bring to the boil. Cook for 3 to 4 minutes for the dates to soften, then stir in the bicarbonate.
� Cream together the butter and caster sugar before thoroughly mixing in the eggs, flour, stem ginger, mixed spice and date mixture.
� Pour into a roughly 22cm square (or similar) buttered baking dish or tin. Bake for 30 to 35 minutes until the top is just firm to touch.
� While the pudding is cooking, make the sauce by putting the sugar, ginger syrup, butter and cream into a saucepan. Place over a low heat and simmer gently until the sugar has dissolved and the sauce is a light toffee colour.
� Serve the pudding with the warm sauce and, if desired, a big scoop of vanilla ice cream of clotted cream.
Sticky Toffee and Ginger Pudding
Chef: Jo Pratt
Category: Dessert
Serves: 8
Preperation Time: 15 minutes
Cooking Time: 30 minutes
INGREDIENTS
For the pudding:
� 250g/ 9 oz dates, stoned and chopped
� 250ml/ 9 fl oz black tea (not too strong)
� 1 tsp bicarbonate of soda
� 85g/ 3 oz unsalted butter, softened
� 175g/ 6 oz caster sugar
� 2 large eggs, beaten
� 175g/ 6 oz self-raising flour, sieved
� 4 balls of stem ginger (from a jar), finely chopped
� 1 tsp ground mixed spice
For the sauce:
� 75g/ 2� oz light muscovado sugar
� 4 tablespoons ginger syrup from the jar of stem ginger
� 100g/ 3� oz unsalted butter
� 125ml/ 4� fl oz double cream
To serve:
� Vanilla Ice Cream
METHOD
� Heat oven to 180�c.
� Place the dates and tea in a small saucepan and bring to the boil. Cook for 3 to 4 minutes for the dates to soften, then stir in the bicarbonate.
� Cream together the butter and caster sugar before thoroughly mixing in the eggs, flour, stem ginger, mixed spice and date mixture.
� Pour into a roughly 22cm square (or similar) buttered baking dish or tin. Bake for 30 to 35 minutes until the top is just firm to touch.
� While the pudding is cooking, make the sauce by putting the sugar, ginger syrup, butter and cream into a saucepan. Place over a low heat and simmer gently until the sugar has dissolved and the sauce is a light toffee colour.
� Serve the pudding with the warm sauce and, if desired, a big scoop of vanilla ice cream of clotted cream.
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