hi foodtube carry on here I am going to
show you how to make classic sticky
toffee pudding it’s warm rich and
gorgeous it serves eight people and
comes in around about 65 pence that’s
one US dollar per person who’s going to
argue with that don’t worry you’ve never
made it before don’t worry you’ve never
tried it before I’m here with you every
single step of the way let’s get started
I’ve got 225 grams of fresh dates with
the stones removed gorgeous I need 1
teaspoon of bicarbonate of soda it’s
going to act as a raising agent 200 mils
of oil in hot water it’s going to soften
them up a write treat we’re going to
leave those to one side and we’re going
to get started on the Cape in this bowl
I need 85 grams of softened unsalted
butter 170 grams of caster sugar cream
it together until it’s all pale and
lovely as a kid growing up this was one
of my favorite favorite dessert it is a
little bit naughty so it’s not something
you’d have every weekend but it’s so
good you can see it’s gone really pale
and fluffy I’ve got two large free-range
eggs we’re going to do those one at a
time just because it’s easier to mix it
in now guys you can use an electric
whisk if you have one I thought I would
do it like this today to show you the
original way I was taught to make cakes
you learn the proper way and then you
adapt as you get a little bit more
confident and with confidence comes
laziness
I’ve got quarter of a teaspoon of ground
mixed spice and then a quarter of a
teaspoon of cinnamon give that a little
mix you mix you exe next I’m going to
add 2 tablespoon of malt drink I’m using
Ovaltine but if you can’t get that any
other kind of malt drink will do
Horlicks
even the supermarket own brand more
drinks will be fine and 2 tablespoons of
natural yoghurt all mixed together nice
and lovely and now we’re going to add
the flour about 5 heat tablespoons of
self-raising flour in we go with that ok
so that’s all nice and combined look at
that lovely now we’re going to go back
to our dates that hot waters now made
those days even more stickier and even
softer so what we’re gonna do is gonna
whack them in this processor with the
water as well
this is what we’re looking for almost
smooth but not quite so I’m going to put
this into the cake mixture as well try
not to leave none in the blender because
it’s all good we don’t want to waste it
we measure things for a reason and this
puree now not only really act as a
raising agent and help the cake grow in
the oven but the dates will also keep it
really moist and gorgeous so let’s mix
that in lovely I just got a little blob
of butter and some grease proof just to
grease the oven proof dish so that when
the pudding comes out of the oven it
won’t be stuck to the dish there you
have it guys
my sticky toffee pudding is ready to go
in the preheated oven 180 guests not for
about 45 minutes see you when we’re
finished gosh now I’m gonna get on with
toffee sauce we’ve got 115 grams of
unsalted butter 115 grams of light
Muscovado sugar shake it a hundred and
forty meals of double cream stir this
over the heat until the butters melted
the sugars dissolved and it’s darkened
just a little bit okay so guys coming up
look at this two minutes later and look
what we’ve got the most gorgeous silky
sticky caramel toffee sauce that you’ve
ever probably gonna taste in your life
right so the sponge is in the oven the
sauce is ready I’m gonna go sit down for
five minutes see soon look at that guy’s
doesn’t that just look amazing
now I’ve taken it out a few minutes ago
to check if it was ready by doing this
cool little tip yes skewer stick it in
and if it comes out clean
there’s no mixture of any kind
whatsoever on it you know it’s ready
I’ve got my toffee sauce here and I’m
gonna pour half over so it soaks in
lovely and then the rest I’m going to
pour into a jug so we can serve on the
side for the greedy ones like me you
love a bit of toffee sauce you’ve got a
little bit more on the side there this
is so good-looking look at that guy’s
boozy gooey sticky delicious my mouth
moving so here we go
sticky toffee pudding let in my house
they love it with a bit of vanilla ice
cream so now you have it guys my classic
sticky toffee pudding have a go let me
know how you get on it’s a brilliant
brilliant family favorite it’s delicious
it’s affordable the best part affordable
65 pence per person or one dollar for
you guys over there in the states so for
more money-saving meals have a look at
jamieoliver.com slash save with Jamie
and if you like what I’m doing here have
a little look at my new channel
wouldwould if you want to see some more
stuff from me don’t forget to subscribe
let me know what you want to see but
most importantly enjoy yourselves have
your cooking
allows more great recipes and
money-saving tips go to jamieoliver.com
slash save root daily and for more
simple affordable and tasty family
recipes check out my other videos on
foodtube please have a look around and
subscribe to get the latest videos when
they’re uploaded they are
show you how to make classic sticky
toffee pudding it’s warm rich and
gorgeous it serves eight people and
comes in around about 65 pence that’s
one US dollar per person who’s going to
argue with that don’t worry you’ve never
made it before don’t worry you’ve never
tried it before I’m here with you every
single step of the way let’s get started
I’ve got 225 grams of fresh dates with
the stones removed gorgeous I need 1
teaspoon of bicarbonate of soda it’s
going to act as a raising agent 200 mils
of oil in hot water it’s going to soften
them up a write treat we’re going to
leave those to one side and we’re going
to get started on the Cape in this bowl
I need 85 grams of softened unsalted
butter 170 grams of caster sugar cream
it together until it’s all pale and
lovely as a kid growing up this was one
of my favorite favorite dessert it is a
little bit naughty so it’s not something
you’d have every weekend but it’s so
good you can see it’s gone really pale
and fluffy I’ve got two large free-range
eggs we’re going to do those one at a
time just because it’s easier to mix it
in now guys you can use an electric
whisk if you have one I thought I would
do it like this today to show you the
original way I was taught to make cakes
you learn the proper way and then you
adapt as you get a little bit more
confident and with confidence comes
laziness
I’ve got quarter of a teaspoon of ground
mixed spice and then a quarter of a
teaspoon of cinnamon give that a little
mix you mix you exe next I’m going to
add 2 tablespoon of malt drink I’m using
Ovaltine but if you can’t get that any
other kind of malt drink will do
Horlicks
even the supermarket own brand more
drinks will be fine and 2 tablespoons of
natural yoghurt all mixed together nice
and lovely and now we’re going to add
the flour about 5 heat tablespoons of
self-raising flour in we go with that ok
so that’s all nice and combined look at
that lovely now we’re going to go back
to our dates that hot waters now made
those days even more stickier and even
softer so what we’re gonna do is gonna
whack them in this processor with the
water as well
this is what we’re looking for almost
smooth but not quite so I’m going to put
this into the cake mixture as well try
not to leave none in the blender because
it’s all good we don’t want to waste it
we measure things for a reason and this
puree now not only really act as a
raising agent and help the cake grow in
the oven but the dates will also keep it
really moist and gorgeous so let’s mix
that in lovely I just got a little blob
of butter and some grease proof just to
grease the oven proof dish so that when
the pudding comes out of the oven it
won’t be stuck to the dish there you
have it guys
my sticky toffee pudding is ready to go
in the preheated oven 180 guests not for
about 45 minutes see you when we’re
finished gosh now I’m gonna get on with
toffee sauce we’ve got 115 grams of
unsalted butter 115 grams of light
Muscovado sugar shake it a hundred and
forty meals of double cream stir this
over the heat until the butters melted
the sugars dissolved and it’s darkened
just a little bit okay so guys coming up
look at this two minutes later and look
what we’ve got the most gorgeous silky
sticky caramel toffee sauce that you’ve
ever probably gonna taste in your life
right so the sponge is in the oven the
sauce is ready I’m gonna go sit down for
five minutes see soon look at that guy’s
doesn’t that just look amazing
now I’ve taken it out a few minutes ago
to check if it was ready by doing this
cool little tip yes skewer stick it in
and if it comes out clean
there’s no mixture of any kind
whatsoever on it you know it’s ready
I’ve got my toffee sauce here and I’m
gonna pour half over so it soaks in
lovely and then the rest I’m going to
pour into a jug so we can serve on the
side for the greedy ones like me you
love a bit of toffee sauce you’ve got a
little bit more on the side there this
is so good-looking look at that guy’s
boozy gooey sticky delicious my mouth
moving so here we go
sticky toffee pudding let in my house
they love it with a bit of vanilla ice
cream so now you have it guys my classic
sticky toffee pudding have a go let me
know how you get on it’s a brilliant
brilliant family favorite it’s delicious
it’s affordable the best part affordable
65 pence per person or one dollar for
you guys over there in the states so for
more money-saving meals have a look at
jamieoliver.com slash save with Jamie
and if you like what I’m doing here have
a little look at my new channel
wouldwould if you want to see some more
stuff from me don’t forget to subscribe
let me know what you want to see but
most importantly enjoy yourselves have
your cooking
allows more great recipes and
money-saving tips go to jamieoliver.com
slash save root daily and for more
simple affordable and tasty family
recipes check out my other videos on
foodtube please have a look around and
subscribe to get the latest videos when
they’re uploaded they are
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