I'm doing sticky toffee pudding, right?
What I'm doing is, I put one egg at a time.
So there's sugar, dark brown sugar,
and I put dark brown sugar,
and butter.
And I put one egg
just like an ordinary sponge you're making,
but you knew that was ordinary sugar.
Now I put in egg.
Now in there I'm gonna put my delicious Nielsen-Massey,
I love this vanilla.
I love that vanilla paste, I really do.
It's so easy, too.
So all you do now- Isn't it fun?
Isn't it fun when cooking I pop in-
and even baking can be so easy,
how wonderful. Exactly, exactly.
Now I'm going to put in, before I just do that,
I'm putting some baking, bicarb of soda.
Hang on, let me just do this,
into my dates, here I have 200 grams of dates,
which I put in about 300 mills of water.
Put the bicarb of soda in, and then mix it up.
It's still a bit warm, which is what I want.
And before I know it,
I can mix everything up together.
And we'll put up the American equivalent on our website
in case you got a bit lost there, but she was,
(Rosemary laughing) Rosemary was just saying
all you have to do is dump it in a pot
and cook it all together,
and it's fine, it'll work out. (laughing)
It's finished! (laughing)
(whisk clanking)
There you go! (laughing)
I told you it was easy.
A sticky toffee pudding,
you put it into this dish here, which I've got, okay.
I've buttered it.
I have put some little bit of greaseproof paper on the base.
I should do it the other way round, there we are, now.
No, a little, right,
a little parchment, a little grease, fine, right?
Yeah, that's all you need,
okay. Still with you,
still with you. Now,
what you do is you pop it into the oven
at 170 Celsius.
Right, 350, 365, something like that, yes.
Exactly, so we pop this in the oven
for 45 minutes.
Woo-hoo!
Here we go.
I love you so much, Rosemary. (laughing)
What do you have with it?
I've got here a wonderful, thick,
you can see that, look how thick that is.
Oh, it's so beautiful. This has got
brown sugar,
it is, and I'm going to put brown sugar,
butter, and I'm now putting some cream into it
to just loosen it off here.
Absolutely beautiful.
I'm just gonna heat this up a tiny bit.
But the thing is, just melt it down a little bit
'cause I obviously, it's a little bit too.
Now what I've done is I have got one ready.
A traditional sticky toffee pudding is actually one
that comes out of the oven in that bowl, in the dish,
and you put the caramel on the top,
and then you grill it till it bubbles.
I don't like that, for me,
I don't want that. (Rachel laughing)
I like to take my lovely sponge,
and it is so light.
This is the sponge, look at it.
Now you can cut. Gorgeous.
This will do, I mean depends what portion you want.
My family love their food, love their food.
Oh yes, well my family does, too.
My sister is the baker,
and my mom worked in restaurants for 60 years, Rosemary.
No, Rachel. I guarantee you,
we're all foodies,
and there's no small portion in our home. (laughing)
No, do you know what?
That is music to my eye, (Rachel clapping)
to my ears.
(Rachel laughing) Music, right, right,
I'm gonna cut the top now. Ears and eyes, yes. (laughs)
My ears and eyes.
You eat with your eyes, you eat with your eyes.
People can eat with their eyes
for you. Oh yes!
Because you give cooking classes
that people can take online, right?
Oh my gosh, that's, oh gosh, thank you, Rachel.
I love your plugging. (Rachel clapping)
I actually do cooking classes
on the first Tuesday of every month.
I have people from America, from Canada, from Australia,
people, it's quite amazing, I love it.
I do it for one hour.
I'll tell you how it came about, Rachel.
What I did was I did about a few weeks
with La Voix, who's a drag artist,
and we made people laugh, we had great fun.
Amazing! And hang on, hang on.
I'm gonna keep this going.
It is such fun.
Now what I've done is put the sponge.
Obviously it would still be warm.
And all I do is, (Rachel laughing)
is I'm going to put, Martin,
can you get me a jug or something?
'Cause I think it's easier. (Rachel laughing)
Oh no, I'll go ahead and let me just pour it.
Oh, oh my giddy,
go on, just pour it on,
and you know, it's the sauce that makes it,
so basically, oh my giddy aunt!
(Rachel clapping)
(chimes ringing)