Last month I joined British food cooking competition that held by British Embassy in Jakarta. I made a couple of savoury and sweet dishes, one of them is this sticky toffee pudding. Because of this sticky toffee pudding (and also the other British food), I was lucky enough to meet with British food hero, Chef Gary Rhodes OBE.  Sticky Toffee Pudding I got the inspiration for this sticky date pudding from caramel latte. For me, coffee and caramel is such a perfect combination. I adapted Jamie’s sticky toffee pudding recipe, I skip the mixed spice and yoghurt, then added about 5o ml espresso to the cake batter and bake it in individual pudding moulds. Ingredients 225 fresh dates, deseeded 1 teaspoon bicarbonate of soda 150 ml boiling water 85 g unsalted butter, softened 170 g caster sugar 2 large eggs 170 g self-raising flour 50 ml espresso Toffee sauce 100g unsalted butter 200g brown sugar 100 125 ml double cream Direction Preheat oven to 180C. Grease cake pan or individual pudding moulds with butter. Line the base with baking paper. Places dates and bicarbonate of soda in a medium bowl and cover with boiling water. Set aside for 10 minutes, then …

Oct. 1, 2021, 12:06 p.m.

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