Sticky Toffee Chocolate Pudding

Method

• 1

  Step 1

  For the pudding. Boil dates and water for 5 minutes.
• 2

  Step 2

  Make a sabayon of the eggs and sugar.
• 3

  Step 3

  Add the scrapped out vanilla pod.
• 4

  Step 4

  Add the butter and combine.
• 5

  Step 5

  Add the flour and ensure its fully incorporated.
• 6

  Step 6

  Add the date and water mix, combine.
• 7

  Step 7

  Add the Country Range chocolate drops.
• 8

  Step 8

  Place into moulds, bake 8-12 minutes 175c.
• 9

  Step 9

  For the ice cream. Bring the milk and cream to the boil.
• 10

  Step 10

  Make a sabayon from the eggs and sugar.
• 11

  Step 11

  Whisk the warm cream mixture slowly onto the sabayon.
• 12

  Step 12

  Return to the pan the thicken, add to an ice bath and chill.
• 13

  Step 13

  When cool add to machine and churn until set.
• 14

  Step 14

  Just before service add to paco jet.
• 15

  Step 15

  For the shards. In a pan add the glucose, sugar and water.
• 16

  Step 16

  Boil to 158C. Add the chocolate to the sugar mix.
• 17

  Step 17

  Combine well, pour out and allow setting to start.
• 18

  Step 18

  Once a skin is forming pull to produce shards.
• 19

  Step 19

  For the crumb. Combine the dry ingredients.
• 20

  Step 20

  Add the melted butter.
• 21

  Step 21

  Spread on a baking sheet.
• 22

  Step 22

  Bake 175c 10-15 mins.