Blitz Bake Sticky Toffee Christmas Pud Food

CHRISTMAS STICKY TOFFEE PUDDING

Steps:

• Put the dates, raisins, rum and 100ml water in a small saucepan and set over a low heat until steaming, about 5 mins (or do this in the microwave). Leave to cool.
• Meanwhile, make the toffee sauce. Put all the ingredients except the cream in a small pan and bring to a simmer. Cook until the sugar has dissolved and the sauce is glossy, about 5 mins. Pour in the cream and cook for 2 mins more, stirring continuously, then remove from the heat and set aside. The sauce will continue to thicken as it cools.
• Generously butter a 1.5-litre pudding basin. Beat the butter and sugar until well combined in a large bowl using an electric whisk, or in a stand mixer. Add the eggs one at a time, beating well between each addition. Fold in the flour, spices and the soaked fruit until evenly incorporated, then stir in the milk.
• Pour a quarter of the toffee sauce into the base of the prepared basin, then spoon in the sponge batter. Place a sheet of baking parchment over a sheet of foil, then make a pleat in the centre. Use this to cover the pudding, parchment-side down, and tie securely under the lip of the basin using kitchen string.
• Transfer the basin to a steamer. Alternatively, put an upturned plate in the base of a large pan, sit the basin on top, and half-fill the pan with water from the kettle so it goes halfway up the side of the basin. Cover and cook over a low heat for 2 hrs 35 mins, checking the water level every so often and topping up when needed.
• Check the sponge is ready by inserting a skewer into the middle. If it comes out clean, the sponge is cooked. If any uncooked batter clings to the skewer, continue steaming, then check again after about 20 mins.
• To serve, warm the remaining toffee sauce over a low heat, invert the sponge onto a serving plate, and pour over the warmed sauce. Serve with custard or ice cream.

STICKY TOFFEE PUDDING

Steps:

• Preheat the oven to 350 degrees F and butter an 8½-inch porcelain soufflé dish (or similar-sized baking dish).
• Make the toffee sauce by bringing the cream, dark brown sugar, golden syrup (or molasses) and salt to a boil in a medium saucepan, stirring often to melt the sugar.
• Lower heat and simmer, stirring constantly for about 5 minutes, until the mixture is thick and coats the spoon. Pour half the sauce into the prepared soufflé dish and place the dish in the freezer, and reserve the other half for serving.
• To make the pudding, in a medium saucepan, heat the dates and water. Once the water begins to boil, remove from heat and stir in the baking soda. Set aside, but keep it slightly warm.
• In a small bowl, whisk together the flour, baking powder, and salt.
• In the bowl of a standing electric mixer, or by hand, beat the butter and granulated sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. (Don't be alarmed if the mixture looks a bit curdled.)
• Stir in half of the flour mixture, then the date mixture, then add the remaining flour mixture until just mixed. Don't overbeat the batter.
• Remove the soufflé dish from the freezer and scrape the batter into the soufflé dish and bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
• Remove the pudding from the oven, and let cool slightly before serving. Spoon portions of the cake into serving bowls and douse with additional warm toffee sauce. Whipped cream or vanilla ice cream are good accompaniments, although I enjoy it just as it is.

BLITZ TORTE

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Add yolks, one at a time, beating well after each. Stir in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk. Pour into two 6-in. round baking pans coated with cooking spray; set aside. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter. Sprinkle with almonds. Bake at 350° for 20-25 minutes or until meringue is lightly browned. Cool on wire racks., In a small saucepan, combine sugar and cornstarch; whisk in milk and egg. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool. , Run a knife around edge of baking pans. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Carefully spread with filling. Top with second cake, meringue side up. Store in the refrigerator.

BLITZ TORTE

Steps:

• Preheat the oven to 350 degrees. Lightly butter two 9-by-2-inch round baking pans. Dust with flour, tapping out excess. Set aside.
• Make the cake: Place butter, sugar, salt, and egg yolks in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until combined. Reduce speed to low. Beat in flour, buttermilk, vanilla, and baking powder, until well blended.
• Divide batter between prepared pans (the batter will barely cover the bottom of the pans).
• Make the meringue topping: In a clean bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. While continuing to whisk, gradually add 1 cup sugar and whisk until meringue is smooth, glossy, and somewhat stiff, but not holding a stiff peak.
• Spread the meringue on top of the cake batter, and sprinkle evenly with almonds, cinnamon, and remaining tablespoon sugar. Bake cakes until lightly browned, about 30 minutes. Transfer pans to a wire rack to cool for 15 minutes. Loosen the edges with a knife or offset spatula, gently remove cakes from pans, and return the rack to cool completely. If some of the almonds fall off during this process, sprinkle them back on top.
• Make the filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, orange juice, and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a simmer. Continue to cook until it comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
• Strain pastry cream through a fine-mesh sieve into a bowl. Stir in orange zest and cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.
• Place one of the cake layers, meringue-side up, on a serving plate. Spread with pastry cream. Top with second cake layer, meringue-side up. Serve immediately or refrigerate until serving, up to 3 hours.