STP (Sticky Toffee Pudding)
But not like the classic dessert you know.
Cheffie Series
Greetings, culinary connoisseurs! Today, we're taking the humble sticky toffee pudding to new heights with a fancy twist sure to impress.
This classic dessert is a staple in kitchens all around the world and is one of my first childhood memories as my Grandmother would make the Cartmel STP. This recipe is very different however, when you taste it, it should give you the same flavours and warm comforting feeling the classic STP does. If you do want a classic STP with a twist my miso STP is to DIE for in my book.
My recipe is taking it to the next level with a few elevated ingredients and techniques. Whether you're a seasoned chef or simply looking to elevate your dessert game, this fancy version of sticky toffee pudding will surely be a hit with your guests. So, put on your apron, sharpen your knife, and let's get cooking! Get ready to experience the ooey-gooey goodness of a classic with a touch of sophistication.
Philli xoxo
Serves 6
Jerusalem Artichoke IceCream
300ml of milk
180ml of double cream
150g Jerusalem Artichokes, sliced
1 vanilla pod, scraped - seeds reserved
3 egg yolks
75g of sugar
Brown Butter Treacle Cake
75g brown butter
50g flour
50g sugar
1 egg
1g salt
½ lemon zest
1 tbsp treacle
½ tsp baking powder
Jujubae Compote
20 Jujubaes, pits removed
20-40g Brown Sugar
1/2 tsp Sherry Vinegar
Chestnut Puree
1 cup packed (7 oz / 200 grams) boiled chestnuts
25g Sugar
25g water
Pinecone Cheong (Or Maple Syrup)
200g Baby Pinecones
200g Sugar
Method
For the icecream, heat milk and cream with the Jerusalem artichokes for 30 mins on low. Turn off the heat and allow to steep for a further hour, then blend, strain and return to low heat. Mix yolk, sugar and vanilla in a bowl. Add half the milk mix over the eggs and whisk. Add the egg mixture back into the pan and cook until it coats the back over the spoon about 80c constantly string. Alternatively, you can make it in a thermomix, add all the ingredients at 80c for 30 mins speed 4. Strain and add to the freezer or ice cream maker. Once frozen cut into the cubes and reblend until smooth and add back into the freezer.
To make the cake, preheat an oven to 180c Fan / 200c. Heat the butter in a pan until it smells nutty and brown, remove and allow to cool slightly. Add in the rest of the ingredients to make a cake batter. Make sure it’s not lumpy. Add to a thin layer on a lined oven tray and bake for 12-15 mins until fully cooked and golden. Remove and allow to cool on a rack and room temp.
For the jujubae compote. Add the jujubae dates to a large pot of water and boil until very soft. Blend with sugar and sherry vinegar. Taste if you want more sweetness add more sugar. Put it in a piping bag.
For the chestnut puree make a simple syrup but boiling sugar and water blend cooked chestnuts with the syrup until it’s sweet and thick. Put it in a piping bag.
For the cheong, simply add baby pinecones and sugar into a clean sterilised jar and wait for about a month mine is 2 years old. It keeps improving.
Cut circles of the cake and warm them slightly in the microwave. Add the chestnut puree around the circumference and jujubae compote in the middle. Add the scoop of icecream and drizzle over the baby pinecone cheong.
Hope you enjoy it! Philli xoxo
