Sticky Toffee Pear and Ginger Cake

How wonderful! Windfall of Bartlett pears 🙂

 

It’s Autumn, and finally the temperature in Melbourne has dropped a little!

I was lucky enough to receive a windfall of Barlett pears from my neighbour, however I noticed that the markets are full of these pears at $1 a kilo, so it was obviously a bumper year for them this year!

I’ve had my eye on this flavour combination for a while and had a couple of ideas that I wanted to throw together.  Hope you enjoy it!

To see the video of this yumminess being put together Youtube Sticky toffee pear and ginger cake

Make this indulgent dessert for sweet-tooths, on the day  and dish it up warm, with double cream or good quality vanilla bean ice cream.

Deliciously indulgent. Sticky toffee, pear and ginger cake.

Sticky Toffee Pear and Ginger Cake

For top and sauce

120g butter

160g brown sugar

3 medium firm pears

handful of naked/ glace ginger roughly chopped

For cake

2 cups dried dates

2 cups boiling water

1 1/2 tspn bicarbonate of soda

100g softened butter

150g brown sugar

3 large eggs

1/2 tspn vanilla paste

195g self raising flour

 

Method top and sauce

Place butter and brown sugar into a small pan.  Place over medium heat and stir until smooth.

Pour into an 8 or 9 inch cake pan (or 3 x 5 inch pans,  2 x 6 inch pans)

Peel and slice pears.  Place them in a fan pattern into the sauce to cover the base of the pan.

Chop ginger coarsely and sprinkle evenly over the pears.

Method cake

Preheat oven to 175C

Roughly chop dates and place in a bowl.   Pour over boiling water and then add bicarbonate of soda.  Mix together and leave for 5 minutes.

Cream butter and sugar until light and fluffy.

Add eggs and vanilla and beat until well combined.

Use a food processor, hand held blender, or hand beater to whizz the date mixture until it is smooother but still a little chunky.

Add 1/3 of the flour to the butter mixture and beat until just combined.

Add 1/2 date mixture and beat until just combined.  

Repeat with flour and then the date mixture.

Add the last of the flour and beat until just combined.  A light touch with the mixing will ensure your cake is nice and soft!

Spoon cake batter gently over the pears.

Bake 8 inch pan for 50-60 min at 175C or until skewer comes out clean when tested.

(Bake 5 or 6 inch tins for about 40-50 minutes or until skewer comes out clean when tested.)

Cool in tin.

Invert onto a plate to serve while it is still warm and serve with double cream or good quality vanilla ice cream mmmmmmm.  Enjoy!

What more do you need? Maybe just a cup of tea? ;P

 

 

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“You know nothing, John Snow!” Chocolate and Brandied Dates, Butterscotch Pudding- Recipe

I’m so excited, I can’t breathe and yet it is still a month away….give me back Game of Thrones….puhleeeeese.

(Sorry, I needed to keep that original sentence in, even though the new season started 3 weeks ago!  Sometimes, nothing but pure passion can really reflect a moment in time!)

I have been wanting to put together an inspired dessert since the last season ended and no matter how I cut it. I couldn’t stop thinking about John Snow. Okay, young, handsome, committed to the greater cause, and just a touch innocent, I am sure that had nothing to do with my choice…at all!

Ahhhh, you know nothing, until you try chocolate ganache butterscotch cake.
Ahhhh, you know nothing, until you try chocolate and brandied dates, butterscotch pudding.

 

This dessert came to me completely instinctually, brandied dates and chocolate just kept coming up as the heart, so I went with it. Dusky and warm with a distinctly individual sweetness, mmm I can see how a little bit of Master Snow has crept into my foodie subconscious!
Wrap it all in an innocent and meltingly, smile inducing, butterscotch pudding, you know, the kind that puts a little smile on your face just thinking about it? You know, the same feelings, that your first crush used to give you?

Ha ha ha!  Let’s give it a go then, I don’t see how it can’t work 🙂

I know that there is nothing medieval about this recipe at all, in fact the base pudding recipe is so common you could find it on a million websites (ok, yes I changed it just a tiny bit!).  But, who cares when this recipe is so easy, you can make it, dish it out and curl up on your couch, just in time to revel in adding a whole extra layer of enjoyment to watching this great epic!

John Snow Pudding Recipe

4 dried dates

1-2 tablespoons of good quality brandy

approx 150g  50% cocoa dark chocolate, chopped

Pudding
1 cup self raising flour
2/3 cup brown sugar
1/2 teaspoon salt
60g melted butter
1/2 cup milk

Sauce
2 tablespoons golden syrup
1.2 cups water
30g butter

  1. Preheat oven to 170 Celsius.
  2. Soak chopped dates in brandy for about 20 minutes and place into the base of 4 greased ramekins.
  3. Place all pudding ingredients into a mixing bowl and beat until smooth.  Stir through chopped chocolate.
  4. Divide pudding mix into the 4 ramekins
  5. Place all sauce ingredients into a small saucepan over a medium heat.  Stir until butter has melted.
  6. Pour sauce over the back of a spoon, onto the pudding mix.  Equally divide sauce into the 4 ramekins.
  7. Bake for approximately 30 minutes.

Take it out of the oven and spoon a dollop of triple cream on top.

Fluff your cushions, grab a spoon, make sure your remote control is within reach, turn on Game of thrones,  take your first mouthful…now you know!

John Snow Chocolate and Brandied dates, Butterscotch Pudding mmmmmm 🙂