sticky toffee pudding & existential dread - pastry cook's day off vlog (new recipe!)

Want to know what a pastry cook gets up to on their day off? Let me take you through a day-in-the-life in chilly Venice, and everything I ate along the way, with a new sticky toffee pudding recipe in tow!

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THANKS TO POUL, WERLOCK, REBECCA, CASEY, AMELIA, SAKI, SOFIA, LEA, CATERINA, ANGELA, JEN, MONICA, ELLIE, DUSHKA, NORA, JON & ASYA FOR THE PATREON SUPPORT

~ STICKY TOFFEE PUDDING WITH ORANGE & SEA SALT~ *
INGREDIENTS:
For the sticky toffee cake:
200g (7 oz) dates
200ml (¾ cup) water, just boiled
50g (3 tbsp) salted butter, softened
2 large eggs
150g (⅔ cup) muscovado sugar
200g (1 ⅔ cups) self-raising flour (or plain flour with ½ tsp baking powder and ½ tsp bicarbonate of soda)
50g (½ cup) walnuts, chopped or broken into small pieces (optional)
Pinch of sea salt

For the sticky toffee sauce:
180ml (¾ cup) double cream
160g (⅔ cup) muscovado sugar
150g (10 tbsp) salted butter
Zest of 1 orange
Pinch of sea salt

INSTRUCTIONS:
For the sticky toffee cake:
1) Chop your dates into small pieces, removing any stones and pips as you go.
2) Place them into a medium-sized bowl and pour over the boiled water.
3) Allow them to steep and soften for 15-20 minutes, letting the water cool in the meantime.
4) Once soaked, mash up the fruit with a fork or potato-masher. You can also blitz them completely with an immersion blender if you'd prefer a smoother texture to your cake. Set aside the mixture to cool a bit more as you prepare the rest of the cake.
5) Preheat your oven – 190 C / 170 C fan / 375 F / gas mark 5.
6) Grease and line a 20 x 20 cm (8 x 8 in) square cake tin.
7) In a large bowl, beat together your soft butter and sugar for a minute or so, until sandy and combined.
8) Whisk or beat your eggs in one at a time until the mixture is smooth and lighter in colour, this should take a couple of minutes.
9) Add the date mixture, whisking thoroughly to incorporate.
10) Tip in the flour, walnuts (if using), and salt and gently whisk in until JUST combined into a smooth cake batter. (Over-mixing can make your cake come out tough or chewy, and no one wants that!)
11) Pour the mixture into your prepared tin and smooth over the top.
12) Bake in the preheated oven for 25-35 minutes. By this time the cake should be risen and springy to the touch.
13) Remove the cake from the oven and allow to cool for 5-10 minutes.
14) Meanwhile, you can make your sauce.

For the sticky toffee sauce:
1) Get all your ingredients into a saucepan or deep frying pan and place it over a medium heat.
2) Allow everything to melt together, stirring gently.
3) Once all melted and darker in colour, allow to bubble and thicken slightly for 2-3 minutes, stirring constantly.
4) Allow to cool slightly.
5) Slice or spoon up your still-warm cake, pouring over a generous drizzle of hot toffee sauce and serving with an extra sprinkle of salt (if you like).
6) Enjoy!


Find The Breakfast Book, The Ultimate Cookie Guide, The Ultimate Brownie Guide, and more in MY ETSY STORE: https://www.etsy.com/uk/shop/maverick...

CHAPTERS:
00:00 - breakfast
00:29 - let's catch up!
03:06 - pastry cook life
07:35 - running errands & lunch
08:16 - sticky toffee pudding
13:27 - dinner & chill


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THANKS FOR WATCHING!

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