Michelin Sticky Toffee Pudding at Home
By Fallow
Community Score: 50% | 39.8K views | 1mo
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Sticky Toffee Pudding is one of Britain’s greatest desserts, but most people are making it wrong. In this video, we take a legendary British dessert and elevate it using techniques from Michelin-star gastropubs, inspired by Tom Kerridge and Sarah Hayward at The Coach. This is a chef-driven, technique-focused guide to making the ultimate Sticky Toffee Pudding at home. Most sticky toffee pudding recipes skip suet. That’s the mistake. Suet is a traditional British fat used in classics like spotted dick and Christmas pudding. Here, it gives the sponge lift, moisture and the ability to absorb that first layer of hot caramel as soon as it leaves the oven, the key to a Michelin-level finish. *Sponge* 175g dates, chopped 100ml coffee (americano strength, not espresso) 100ml water 1 tsp vanilla 50g Beef suet Pinch of salt 175g dark molasses 2 free-range eggs 175g self-raising flour 1 rounded tsp bicarbonate of soda *Sauce* 250ml whipping cream 80g dark muscovado 10g soy sauce 80g butter *Me
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