1、Sticky toffee fig rolls

Take these classic sweet treats to the next level by adding chewy toffees to the rich and fruity filling

Sticky toffee fig rolls recipe

Ingredients

  • 140g plain flour, plus extra for rolling
  • 85g wholemeal flour
  • 50g golden caster sugar
  • ½ tsp mixed spice
  • 140g cold unsalted butter, diced
  • 1 medium egg yolk
  • 200g soft dried figs, roughly chopped
  • zest and juice 1 orange
  • 50g golden caster sugar
  • 100g chewy toffees, chopped

Method

Add the egg yolk and pulse again until you have a pastry. Wrap in cling film and leave to chill for 1 hr.
  • While the pastry is chilling, tip the figs, orange zest and juice and the sugar into a saucepan and just cover with water. Bring to a simmer and cook gently for about 10 mins or until sticky like a chutney. Leave to cool slightly, then blitz in a food processor. Leave the mixture to cool completely, then fold through the toffees and set aside.
  • Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface to a rectangle the same size as an A4 piece of paper. Cut lengthways down the middle to give you 2 long pastry strips. Spoon half the filling down 1 side of each pastry strip, leaving a slight border at the edge. Brush the edges with water and fold the pastry over to seal – like making a sausage roll. Make a fork print along the top. Place the rolls seal-side down on a baking tray and bake for 20 mins until brown. Remove from the oven and leave to cool, then cut the rolls into 8 pieces. Will keep in a biscuit tin for up to 1 week.

  • https://www.truecookbook.com/recipe/sticky-toffee-fig-rolls-10003/

    2、Sticky toffee puddings

    MasterChef's Gregg Wallace shares his sumptuous recipe for the classic sticky toffee pudding
    Sticky toffee puddings recipe

    Ingredients

    Method

    1. Put the dates in a small saucepan and pour over 75ml water. Bring to a simmer and cook for 3-4 mins until the dates are mushy and have absorbed the water. Gently stir to blend.
    2. Heat the oven to 180C/160C fan/gas 4. Grease and line the bases of 4 x 150ml pudding moulds. Cream the butter and sugar with an electric whisk until pale and fluffy. Gradually add the eggs and vanilla, then fold in the flour and baking powder. Mix in the blended date purée and divide between the moulds. Transfer to a roasting tin and pour enough boiling water in to reach halfway up the moulds. Cover the tin with foil and cook for 25 mins until risen and firm to the touch.
    3. Meanwhile, make the sauce. Pour half the cream and all the sugar and butter into a small, heavy-bottomed pan. Heat gently until sugar has dissolved, stirring often. Turn up the heat and bubble for 3-4 mins until the sauce is glossy and thick, then stir in the remaining cream. Re-heat the sauce when the puddings are cooked and serve poured on top.

    3、The ultimate makeover: Sticky toffee pudding

    Angela Nilsen transforms the classically indulgent sticky toffee pudding into a good-for-you favourite
    The ultimate makeover: Sticky toffee pudding recipe

    Ingredients

    • 200g pitted whole date, preferably Medjool
    • 75ml rapeseed oil, plus ½ tsp for oiling tins
    • 175g self-raising flour, plus some for dusting
    • 1 tsp vanilla extract
    • 1 tsp black treacle
    • 2 medium eggs
    • 1 tsp bicarbonate of soda
    • 100g unrefined demerara sugar
    • 100g natural yogurt
    • 100g light muscovado sugar
    • 25g butter, cut into pieces
    • 1½ tsp black treacle
    • ½ tsp vanilla extract
    • 100g half-fat crème fraîche

    Method

    1. Chop the dates into small pieces, put in a small bowl then pour over 175ml boiling water. Leave to cool, about 30 mins. Oil (using the ½ tsp oil) then flour 7 x 200ml pudding tins (tapping out excess flour). Sit them on a baking sheet.
    2. Stir the vanilla and treacle into the dates, and mash with a fork to a rough purée.
    3. Heat oven to 180C/160C fan/gas 4. To make the puddings, beat the eggs in a small bowl. Mix the bicarbonate of soda and 175g flour together. Stir the 75ml oil and demerara sugar together in a larger bowl, using a wooden spoon. Pour in the eggs a bit at a time, beating as you go. Gently fold in one-third of the flour with a large metal spoon, then half the yogurt. Don’t overmix. Repeat, finishing with the last of the flour. Gently stir the mashed dates in to a thick batter. Spoon evenly between the tins. Bake for 20-25 mins.
    4. Meanwhile, make the sauce. Put the muscovado sugar and butter into a small heavy-based pan. Heat over a low-medium heat, stirring occasionally, until the sugar starts to dissolve, without bringing to the boil or it may burn. The mixture will be quite thick, like fudge, and the sugar won’t dissolve completely at this stage. Take the pan off the heat, then stir in the black treacle and vanilla. Cool for 1-2 mins, then stir in the crème fraîche a spoonful at a time, so it incorporates smoothly into the mixture. If it’s a bit lumpy, use a small wire whisk to break them up.
    5. To serve, loosen around the sides of the puddings with a round-bladed knife, then turn out onto plates. Spoon a little sauce over each one and finish with a drizzle of it on the plate. Puddings and sauce can be made up to 2 days ahead.

    4、Sticky toffee tarts

    This twist on classic sticky toffee pudding is ideal for a different dinner party dessert
    Sticky toffee tarts recipe

    Ingredients

    • 200g butter, chopped into cubes
    • 225g plain flour, plus extra for dusting
    • 100g light muscovado sugar
    • 1 tsp vanilla extract
    • 1 large egg yolk
    • 200g light muscovado sugar
    • 50g butter
    • 250ml double cream
    • 250g date, roughly chopped
    • 200ml milk
    • 50g butter, softened
    • 1 tsp vanilla extract
    • 100g plain flour
    • 1 tsp bicarbonate of soda
    • 50g ground almond
    • 2 large eggs
    • 100g light muscovado sugar
    • 2 tbsp treacle
    • vanilla ice cream, to serve

    Method

    1. For the filling, put the chopped dates and milk in a pan. Bring to the boil, then set aside for 30 mins.
    2. To make the pastry, put the butter and flour in a food processor and whizz to fine crumbs. Pulse in the sugar. Mix the vanilla and egg yolk with 1 tbsp water, then dribble in while whizzing, to bring the pastry together. If it doesn’t come together, whizz in a trickle more water.
    3. Roll out the pastry on a lightly floured surface to line 6 individual deep tart tins with an overhang. Prick the bottoms and chill for 20 mins.
    4. To make the sauce, melt all the ingredients together, then bubble for 2-5 mins until saucy. Cool.
    5. Heat oven to 200C/180C/fan 6. Line each tart case with crumpled baking parchment, add some baking beans and blind-bake for 15 mins. Remove paper and beans, and bake for 5 mins more until biscuity. Trim the pastry edges.
    6. Spoon 1 tbsp of the sauce into each tart case. Mash the reserved date mixture with a potato masher, then tip into a bowl with the softened butter, vanilla, flour, bicarb, almonds, eggs, sugar and treacle. Whisk together with an electric whisk until just combined, then divide between tart cases.
    7. Reduce oven to 160C/140C fan/gas 3 and bake for 15 mins. Cool a little before turning out. Serve tarts warm topped with scoops of vanilla ice cream and drizzled with sticky toffee sauce.

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