Step 1For the toffee mousse, heat the sugar in a pan to make a light caramel. Add 200ml of cream then remove from the heat. Add the gelatine leaves then allow to cool. Once cool, fold in the whipped cream and pour into moulds. Leave to set for 12 hours before serving.
Step 2For the pudding, pre-heat the oven to 150°C/300°F/Gas Mark 2. Soak the dates in the hot water, coffee granules, vanilla essence and brown sugar for 1 hour then blend into a smooth purée.
Step 3Beat the eggs and butter together for 10 minutes to create a smooth paste, then add the flour, bicarbonate of soda and date purée. Beat for a further 5 minutes then pour into a tin 20cm x 20cm (1/2 inch deep) and back for 30 minutes.
Step 4For the toffee sauce, heat the sugar in a pan to make a light caramel. Add the butter, cream and vanilla pod and bring to the boil. Pass through a sieve to create a smooth sauce and pour over the pudding.
Step 5For the coffee snap, heat the sugar in a pan to make a light caramel. Remove from the heat and add the crushed coffee beans. Pour onto silicone paper and allow to cool.
Step 6Once the caramel has cooled, blend the hazelnuts to a fine dust and then sieve onto the caramel. Bake for 4 minutes at 150°C/300°F/Gas Mark 2 until it resembles a sheet. Leave to cool then wrap around the toffee mousse and serve with the pudding.
- For the sticky toffee pudding:
- 80 g Country Range Butter
- 180 g Country Range Dates
- 3 tsp Country Range Coffee Granules
- 150 ml hot water
- ½ cap vanilla essence
- 150 g dark brown sugar
- 2 Country Range Free Range Medium Eggs
- 180 g Country Range Self Raising Flour
- 8 g Country Range Bicarbonate of Soda
- For the toffee sauce:
- 400 g sugar
- 200 g Country Range Butter
- 1 pt Country Range Whipping Cream
- For the toffee mousse:
- 2 ½ gelatine leaves
- 400 g sugar
- 200 ml Country Range Whipping Cream
- 500 ml Country Range Whipping Cream, whipped
- For the coffee snap:
- 250 g sugar
- 25 g Country Range Hazelnuts
- 1 tsp coffee beans, crushed
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