A winning recipe, now in the Food Fusion kitchen! Wasil, winning member of The Baker’s Studio at The Ultimate Cookoff (Haque Academy), shares his mentor Fatima Ahsan’s delicious Sticky Toffee Pudding recipe. Give it a try and celebrate young talent! FoodFusion #HappyCookingToYou #StickyToffeePudding #DessertRecipe #TheUltimateCookoff #HaqueAcademy #YoungChef
Ingredients:
Prepare Pudding:
-Khajoor (Dates) Deseeded 225g
-Hot water 1 Cup
-Baking soda 1 tsp
-Brown sugar 1 Cup
-Makhan (Butter) unsalted (melted) 75g
-Anday (Eggs) 2 (room temperature)
-Vanilla essence 2 tsp
-Maida (All-purpose flour) 1 & ⅔ Cup (208g)
-Darchini powder (Cinnamon powder) ½ tsp
-Baking powder 1 & ½ tsp
-Jaifal powder (Nutmeg powder) 1 pinch
Prepare Toffee Sauce:
-Brown sugar 1 Cup
-Makhan (Butter) 100g
-Cream 1 Cup
-Vanilla essence 2 tsp
Prepare Vermicelli Disc:
-Makhan (Butter) 50g
-Sawaiyan (Vermicelli) crushed 300g
-Condensed milk ½ Cup
Assembling:
-Vanilla ice cream scoop as required
-Biscuit crumbs as required
-Podina (Mint leaves) as required
Direction:
Prepare Pudding:
-In a bowl, add dates, hot water, baking soda, & blend well. Set aside.
-In another bowl, add brown sugar, melted butter, & beat well for 3-4 minutes.
-Add eggs, vanilla essence & beat well for 2-3 minutes.
-Place sifter over a bowl, add all-purpose flour, cinnamon powder, baking powder, nutmeg powder, sift well.
-Now fold until well combined.
-Add dates mixture, mix until incorporated but do not over mix.
-Now scoop out cake mixture in a cup cake tray, lined with cupcake liners.
-Place it in a pre-heated oven at 180 °C & bake for 15 minutes.
-Now take it out of the oven & let it cool completely, pudding is ready! Makes: 14-15
Prepare Toffee Sauce:
-In a sauce pan, add brown sugar, butter, cream, vanilla essence, turn on the flame.
-Mix well & cook on low flame for 5-6 minutes, mix in between.
-Toffee sauce is ready! set aside.
Prepare Vermicelli Disc:
-In a pan, add butter, let it melt, add crushed vermicelli, mix well & roast on low flame for 2 minutes.
-Add condense milk, mix well & cook on low flame until well combined.
-Place baking paper on a cutting board, add 2-3 tbs of vermicelli mixture, press with the help of a presser properly, the vermicelli disc is ready, set aside.
Assembling:
-In a serving plate, add vermicelli disc, place pudding on a disc, drizzle prepared toffee sauce, add vanilla ice cream scoop, garnish with biscuit crumbs & mint leaves!
