Thursday, 28 August 2014

Ginger Toffee Pudding

Im afraid I had already started. . . . . . .  sorry!

I was making a tiramisu the other day and was reminded just how delicious the mascarpone cream mixture is. The thought occurred to me that it could and should be used far more often, simply in place of whipped cream. It was just this idea that got me thinking about what to make to serve it with and a ginger version of my sticky toffee pudding is what sprang to mind.
The puddings are best served as soon after baking as possible, so make the toffee sauce and whip the cream before starting to make the puddings themselves.

For the puddings (serves 6) you will need;
150g of stoned dates
150g of S R flour
120g of muscovado sugar
120g of unsalted butter
2 medium eggs
1 thumb size piece of ginger, grated
2 teaspoon of powdered dried ginger
1 teaspoon of bicarbonate of soda
1/4 teaspoon of salt.

For the toffee sauce you will need;
50g of muscovado sugar
50g of unsalted butter
200ml of double cream
1/2 teaspoon of sea salt flakes

For the mascarpone cream you will need
200ml of double cream
200g of mascarpone
1 teaspoon of good vanilla extract
20g of caster sugar

Make the toffee sauce by melting the butter in a small heavy based pan on a low heat, add the sugar and cook until the sugar is also completely melted, about 4 to 5 minutes on a low heat, add the cream and stir in the salt. Cook for a further 5 minutes, allowing the sauce to gently bubble and become a smooth, silky brown. This sauce can be heated back up at the point where the puddings are ready to be served.

Whisk the cream until it begins to thicken, add the mascarpone and continue to whisk until the cream forms soft peaks, finally whisk in the sugar and vanilla. Set to one side.

Begin by placing the stoned dates chopped up in a small pan with 200ml of water and bring to a simmer, simmer for 5 minutes. Remove from the heat and allow to cool.
Switch the oven on to 180C.
Grease the inside of 6 large dariol moulds, I use ones that hold 150ml. Place a small disc of parchment paper in the bottom of each mould to make removal of the puddings easier. When the simmered dates have cooled, transfer them and the water they were cooked in to a food processor. Add all remaining ingredients and process for half a minute. Divide the mixture between the 6 moulds and place in a moderate oven 180C for 17 to 20 minutes or until a bamboo skewer comes out cleanly.
Tip out the puddings onto individual serving dishes and pour on the hot toffee sauce, finally place a large dollop of the mascarpone cream on top and serve immediately.

Notes:
This pudding pretty much gives you enough calories to then go and plough the bottom 14 acres of land without feeling too hungry, if you don't have the ploughing to do, perhaps you should limit the first course of any meal where this pudding is served to something very low in calories. Either way it is a delicious combination of flavours and once in a while, a bit of a treat.

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