Category: Deserts & Puddings

Sticky Toffee Pudding

This recipe is nearly fool-proof, and an absolute favourite. This, still just warm (not hot), with a dollop of icecream

The Cake bit

175g dates
175g sugar
175g SR flour
50g butter
2 eggs
1tsp bicarb soda
1/2dps vanilla essence
 

Chop dates & boil with 1/2pt water
Add bicarb & cool
Mix butter & sugar, add eggs & fold in flour.
add dates & vanilla
bake 20-25min @ 180c

Toffee sauce
200g soft brown sugar
125g butter
6tbl double cream
1/2 tsp vanilla
All ingredients in a pan and boil for 3 minutes. Pour over sponge

Tahini & Date Syrup Baked Basque Cheesecake

I love tahini and date syrup mixed up with a pitta to dip – great breakfast or snack. I wanted to try that as a cheesecake.
I’ve never made basque cheesecake – so here we go – all new things together. Sort of made this up, with the help of 3 cookbooks and some chat gpt help. Version 1 here. it might need some work…

Ingredients

  • 600 g full-fat cream cheese (e.g. Philadelphia, at room temp)
  • 250 g double cream (heavy cream)
  • 150 g date syrup (plus extra for drizzling)
  • 100 g caster sugar (you can reduce to 75 g if you like it less sweet, since date syrup is rich)
  • 4 large eggs
  • 2 tbsp tahini (well stirred)
  • 20 g plain flour (about 2 tbsp, optional but helps set)
  • Pinch of salt

Method

  1. Prep oven & tin
    • Heat oven to 200°C (180°C fan) / 400°F.
    • Line a 20 cm (8-inch) springform tin with baking paper, letting it come up the sides in a rough way (Basque cheesecake should look rustic and crinkly).
  2. Beat cream cheese
    • In a large bowl, beat the cream cheese with sugar until smooth and creamy.
  3. Add tahini & date syrup
    • Mix in the tahini and date syrup until fully incorporated.
  4. Add eggs
    • Beat in eggs one at a time, scraping down the bowl.
  5. Add cream & flour
    • Pour in the double cream and mix until smooth.
    • Sift in flour and salt, fold gently until just combined.
  6. Bake
    • Pour the batter into the lined tin.
    • Bake 45–50 minutes until the top is a deep golden brown and the centre still has a wobble. (needs 50 minutes – 55)
  7. Cool & serve
    • Let it cool in the tin to room temperature (it will sink and crack — perfect for Basque style).
    • Chill for at least 4 hours (or overnight) before slicing.
  8. Finish
    • Serve plain, or drizzle extra date syrup and a light swirl of tahini on top before serving.

Flavour Notes

  • The tahini gives a sesame richness that pairs beautifully with the caramel tones of date syrup.
  • The burnt top balances the sweetness, so it won’t taste overly sugary.
  • You can sprinkle with sesame seeds before baking if you’d like a nutty crust.

Vanilla Ice cream (V.2 – bigger batch)

10 egg yolks
500ml double cream
500ml milk
300g sugar
1 vanilla pod, or equivalent extract

add the milk & cream to a pan. add the vanilla pod (split, scape out the case, and add the case and scraped ‘beans’). bring nearly to a boil.

in a mixer, whip the yolks and sugar till white and fluffy.

Add the hot milk/cream (through a sieve if using a vanilla pod) to the fluffy sugar/eggs and  mix as you add.

Cool the resulting custard then add to the icecream maker. makes  2 batches.

for cinnamon icecream, add 1 tsp of cinnamon powder to the vanilla custard whilst still hot. (cinnamon icecream goes really well with apple pie!)