Recipes by Adam Mclaren

Chef Adam Mclaren shares a few of his favourite bakes

Sticky Toffee Pudding Souffle

Stone and chop the dates quite small, put them in a bowl, then pour over the boiling water. Leave for about 30 mins until cool and well-soaked, then mash a bit with a fork. Stir in the vanilla extract.

Butter a 8” cake tins and dust with flour, heat the oven to 180C

While the dates are soaking, make the pudding mix. Mix the self-raising flour and the bicarb together and beat the eggs in a separate bowl. Take the softened butter and the soft dark brown sugar together in a large bowl for a few mins until creamy and floofy. Add the eggs a little at a time.

Beat in the black treacle then, using a large metal spoon, gently fold in one-third of the flour and bicarbonate of soda mix, then half of the milk, being careful not to overbeat. Repeat until all the flour mix and all the milk is used.
Stir the soaked dates into the pudding batter. The mix may look a little curdled at this point and will be like a soft, thick batter. Spread it evenly in the tin and bake for 35 mins, until risen and firm and leave to cool.

Simply for this all you need to do is make a custard. Mix the eggs, sugar and cornflour together. Take the milk to the boil and pour onto the egg mix. Then pour this back into the pan.  Keep stirring this continuously until you have a thick custard. Don’t be scared it won’t scrambled as the cornflour keeps it stabilised. Pass this mixture through a sieve to remove any lumps. Leave this to cool

Chef Tip 1: Put a layer of cling film directly on top of the custard mix as this will stop a skin forming and will stop any additional moisture getting into the mix

Ingredients

For the sticky toffee pudding:

  • 225g whole date
  • 175ml boiling water
  • 1 tsp vanilla extract
  • 175g self raising flour
  • 1 tsp bicarb
  • 2 eggs
  • 85g soft butter
  • 140g soft dark brown sugar
  • 2 tbsp treacle
  • 100ml milk

For the souffle base:

  • 3 Eggs
  • 85g caster sugar
  • 300ml milk
  • 25g cornflour

For the final souffle:

  • 3 egg whites
  • 55g Sugar

Take 3 ramekins and brush them with melted butter.

Chef Tip 2: Importantly brush upwards with a fine hair pastry brush not in circular motions. This creates steam channels in the butter with allows the steam to escape in an even way to the souffle will rise straight upwards. Dust the inside with flour and chill the ramekins in the fridge.

To make the mix take 250g of pudding mix and 100g of Sticky Toffee Pudding and squash them together. So they are evenly mixed.

Using an electric mixer or whisk begin whisking the egg whites when they reach soft picks start slowly adding the sugar until it has all mixed in until you have stiff peaks.

Now to mix the meringue into the base mix, add one third of the meringue to loosen the mixture so it makes it easier to fold in the rest.

Chef Tip 3: use a metal spoon to fold in the meringue as metal will cut through the meringue and not break the air bubbles, a plastic spoon or spatula will drag the air bubbles and let out all the air

Divide the mixture between the three ramekins and scape the top so it’s flat and level. Pinch the out of the ramekin and running your fingers around the outside of the dish to level a slight step and clean edge of the ramekin.

Bake it for 14 minutes at 180 degrees C, serve it straight away with a dusting of icing sugar and serve with vanilla ice cream of a toffee sauce

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