Award-winning Hawksmoor isn’t just famous for its delicious steak and cocktails, it’s known for its sticky toffee pudding, and as the colder weather hits, it’s the perfect crowd-pleasing pud to make. Expect a super light sponge that’s drenched in oh-so-rich toffee sauce that you just can’t get enough of. Top it off with more cream. This recipe is from “Hawksmoor: Restaurants and Recipes” by Will Beckett and Huw Gott.
Ingredients
• 125g chopped dates
• 3g bicarbonate of soda
• 190ml boiling water
• 55g unsalted butter
• 65g light muscovado sugar
• 65g dark muscovado sugar
• 1 egg
• 30ml Somerset Cider Brandy
• 225g self-raising flour
• 4g baking powder
• A pinch of Maldon sea salt
• Clotted cream to serve
For The Toffee Sauce
• 4g baking powder
• A pinch of Maldon sea salt
• Clotted cream to serve
• 95g dark muscovado sugar
• 30g light muscovado sugar
• 125g unsalted butter
• 125ml double cream
• A pinch of sea salt
• 30ml Somerset Cider Brandy
Directions
1. For this project, you will need 4 85mm x50mm aluminium pudding dishes.
2. Preheat your oven to 170°C/325°F/gas mark.
3. Put the dates chopped, water, and bicarbonate into a pan and bring to a boil. Stir frequently and let it cook for 7-8 minutes. Turn off the heat, and leave it aside.
4. Butter and muscovado can be creamed together in a stand-mixer fitted with a paddle attachment, or using a handheld electric mixer.
5. Mix the egg with the brandy and flour. Sprinkle a little salt on top.
Then, add the date mix.
6. Grease your pudding tins thoroughly and evenly pour the mix into them. In the oven, cook for 25 minutes until the pudding is cooked and risen.
7. Then, remove the pans from the oven to cool.
8. In the meantime, prepare the toffee. All the ingredients for the sauce, except the brandy, should be gently heated in a saucepan. 9. Once the butter has melted and the sugar is dissolved, turn the heat up and let it simmer for five minutes.
10. Add the brandy and let it cool before serving.
11. Serve the pudding warm with toffee sauce, and generously top it off with clotted milk.
HAWKSMOOR COURTESY
RECIPE BY WILL BECKETT & HUW GOTT
PHOTO BY EDWARD HOWELL