Hi Bold Bakers. One of the beautiful things about our baking community is that you guys
are from different countries and different cultures and I want to celebrate that in a
series that I called Bold Baking Worldwide. In this series we've already done lots of
recipes like Alfajores from Argentina, butter mochi from Hawaii and mulva pudding from
South Africa. Today we are going to make a traditional English sticky Toffee Pudding.
It’s a really simple recipe I know you're going to love it. So here I have a nice little
saucepan for myself into this we are going to add in our dried dates and these are lovely
nice dried dates and you have to make sure it take out the pits because you don't want
to pass as a little surprise later on. So into your pot. Then into this we're going to add
in some water. So here’s what we’re going to do, we're going to pop this bad boy
on the stove top medium low heat, and we're going to cook it for a few minutes until the
dates really soften. And this is just going to give a lovely texture and flavor to our
sticky toffee pudding. So our prunes have softened and they have also plumped up so these are ready
to go. So into our cooked dates we're going to go and add in some of the leavening agents,
which is some baking soda. You’ll notice that it fizzes up, and that's the reaction
of it hitting the water. So our dates are all lumpy, here's what we're going to do.
You want to process your dates so you can put it in a blender or food processor. What
I like to do is use an immersion blender. And just blitz them up until it's a lovely
kind of a smooth paste. Now for those of you who don't have a food processor, an immersion
blender is a fantastic tool in the kitchen. I've had one ever since I was young. I remember
asking my mom when I was like 12 years of age to buy me one so I could make soups at
home. I just love them and it just works really well. It's inexpensive and it takes up very
little space. So there you go. Check that out. That is our date mix, perfect. We're
going to set that over to the side that cool down completely and we're going to start to
make the rest of our cake. OK, so into my bowl I'm going to add in some softened butter,
make sure it's softened so it's easy to whip up. And then some Brown sugar. Now I actually
ran out of Brown sugar so I made my own and I've got a video of how you can do that so
super easy. Now with a whisk you just want to mix these two ingredients together. So mix
them together until they’ve kind of lightened up, and they're nice and creamy. So fun fact
about sticky toffee pudding. It is said to have originated in northwest England at a
hotel, but some people say that it actually originated from 2 Canadian guests who stayed
at the hotel, and they actually passed the recipe onto the Lady of the House. So it's
a little bit unclear about exactly where it came from. All I know is that in Ireland,
Canada, New Zealand, Australia, this is a really really popular dish. If you haven't
tried it, you definitely want to. OK, so this is looking good. Next I'm going to
add in my eggs. I like my eggs at room temperature when I'm baking 'cause they blend up so
much better with the rest of the ingredients and then of course a dash of my very favorite
vanilla extracts. I get a lot of questions, do you have to use vanilla extract like no
you don't have to, but it just makes everything so much better. OK, lovely. Really simple,
so into this we’re going to add our dry ingredients. Some flour, baking powder and
salt and gently mix those in. So in those few minutes, our dates have cooled down. So
now lastly we're going to add this mix in and then just give it a stir. Look at that
lovely batter. What I love about these is we get kind of like a caramelly tone because
of the Brown sugar and everything. Lovely now let's get our cupcake pan. Now, as you
can see I buttered the wells really well. I don't use cupcake liners, I just put it
straight into the pan and they do pop out so don't worry about that. Divide your batter
evenly between the 12 wells. Almost I say 3/4 way to the top. I'm filling mine maybe
a bit too much. We're going to put it into the oven and see what happens. I'm a glutton
for punishment. OK lovely fantastic there we go. Lovely little cakes right into the
oven. These little puddings only take around 25 minutes. They bake really fast. You can
tell when they're done because you push your finger down on top. It's kind of firm underneath,
so these are perfect. So when it comes to topping these, I like to go traditional with
a big scoop of vanilla ice cream and a generous pour of warm, salty caramel sauce. Now of
course, my chief taste tester has to try these. Kevin. Gemma I'm so excited. I love
sticky toffee pudding. Tell me what you think and your honest opinion. Oh man. The caramel
is incredible and the cake itself is just lovely and moist. It's really moist. So good.
Yeah. It's kind of caramelly because of the dates and the Brown sugar in there. Is amazing,
I'm loving these Bold Baking Worldwide recipes. Well it's like a little bit of a tour, a world tour
for your taste buds. Exactly. I really hope you're enjoying these recipes from around
the world and it's a lot of fun making them. Here's what I want you to do. Shout out in
the comments below what part of the world you're from a traditional dish and you never
know, you might see it in an upcoming video. Can’t wait to hear from you guys. Thanks
so much for watching.