Chef: Richard Bancroft
Role: Executive Pastry Chef
Restaurant: La Varenne, Tornado Tower
Why is toffee awesome?
I like toffee in desserts as it’s the ultimate comfort food for me, whether it’s soft, crunchy, sticky or sweet. It has the power to be transformed into an incredible amount of versatile and nostalgic desserts. Here is my sticky toffee pudding dish. I hope you enjoy making the pudding like I do and don’t forget to drop by to taste it.
4tsp bicarbonate of soda
700g self-raising four (sieved)
8 whole eggs
Put the dates and water in a thick bottomed pan and bring to the boil. Simmer until the dates are soft.
While the dates are on the stove in a kitchen aid, beat together the sugar and butter until soft and white. Keep mixing on a low speed and add the eggs one at a time, scraping the sides to make sure all is well mixed.
When the dates are soft, add the bicarbonate of soda and mix – then quickly add to the egg, sugar and butter.
Mix in the sieved flour and pour into a pre-lined baking tray.
Bake at 180°C for 40 minutes and there you have it.
Chef’s top tip
Use good quality products in your baking! The key ingredient with this dessert is the dates. The ajwa dates are probably the best on the market here in Qatar and will give you a fantastic result.