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In the last of our Summer Recipes series, we steal this delicious recipe from Rahul Panchal’s blog:
Who knew that Jamie Oliver, better known for his nutritional revolutions and healthy cooking movement, would have such a devilishly indulgent recipe up his sleeve? Then again, being British, it would be a shame for him not to have a good recipe for sticky toffee pudding. Addicting to the core, my friend gobbled down three helpings of this stuff in one sitting! With that said, let’s quickly run through the basics and get to this recipe! I guarantee that you that the tray will be wiped clean before you can even swing by for seconds!
In England, pudding is a generic term given to describe many things dessert-like, not just the custardy stuff that most people are used to. Therefore, sticky toffee pudding is essentially a quick-baking cake made primarily of dried dates. Even though they are madly delicious on their own, dried dates add sweetness, bulk, and such a wonderful moistness to this pudding that you’ll be questioning why you don’t have a date farm in your backyard. Cinnamon adds a characteristic flavor that makes this reminiscent of a spice cake, while ovaltine adds a slight malty note in the background.
After the pudding (or cake if you are looking for a more American description) is baked, it is soaked in a wicked awesome toffee sauce, hence the name sticky toffee pudding. The sauce is also superbly easy to make. It’s a simple reduction of cream, butter, and brown sugar. Even though the recipe asks for unsalted butter, I actually went ahead and used salted butter, and believe me, it was probably one of the best decisions that I had made in a while. Using salted butter allows you to offset the sweetness from the sugar, which sometimes can be cloying, especially if you plan on consuming it in liberal amounts (as you must do with this recipe). It also doesn’t hurt to mention that Denmark happens to have some of the best butter in the world, so naturally I try to use it whenever I get the chance! However, regardless of where you live, and whether or not you actually like to bake, please, please, please give this recipe a try! It will have addicted to this new realm of quick-cooking deserts in a heartbeat. In fact, I’ve already made this twice!
Recipe: Sticky Toffee Pudding
Adapted Slightly from Jamie Oliver
- 225 grams fresh or dried dates, pitted
- 1 teaspoon baking soda
- 85 grams salted butter, softened
- 170 grams sugar
- 2 eggs
- 170 grams all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 tablespoons ovaltine powder
- 2 tablespoons yogurt
For the Toffee Sauce:
- 115 grams salted butter
- 115 grams light or dark brown sugar
- 140 ml heavy cream
1. In a medium-sized bowl, cover the dates with about 1 cup of boiling water. Allow the dates to soak for a couple of minutes and then drain. Puree the dates in a food processor or blender until they are smooth.
2. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. In a large bowl, cream together the butter and sugar with a wooden spoon until the mixture is pale in color. Then add the eggs, flour, ovaltine, cinnamon, and baking soda. Mix the batter together until everything is well incorporated. Then fold in the pureed dates and the yogurt. Pour the batter into a greased, ovenproof dish and bake for about 35 minutes, ’til a knife inserted into the center comes out clean.
3. While the pudding is baking, make the toffee sauce. Combine the butter, brown sugar, and heavy cream in a small saucepan, and heat the mixture over low heat, stirring occasionally, until the mixture has thickened, reduced, and darkened to a rich brown color.
4. Serve the pudding hot out of the oven scooped out into plates with a generous pouring of the hot toffee sauce. No ice cream or whipped cream is needed. Just the pure pudding, toffee sauce, a spoon, and a happy person to eat it. Enjoy!
Guest Blogger: Rahul Panchal
I spent the summer as a research intern working at a diagnostics lab in Hyderabad, a bustling metropolis in Southern India. I won’t bother sharing all the work-related details here because you can find them on another specially dedicated blog I wrote to document the experience, Andhra-Style: My Life in Hyderabad. Do give it a read if you want to know more about me! I think I was able to make some pretty gritty and introspective realizations about my life at the time.
One thing worth sharing are the contradictory emotions. While I was in Hyderabad, I was faced with a culture that was familiar, yet so alien at the same time. There were many days were I felt lonely, bored, and just wanted to fly back home.
Is it weird though now, to say that I miss almost everything about Hyderabad? I miss those rain splattered walks through work along Abid Road, through the full blown sensory assault that would greet me everyday. The incessant sound of cars, trucks, busses, and motorcycles honking their horns, the endless flow of humanity spilling onto the streets, the smell of the frying oil wafting away in the mornings from little vada and dosa stalls, the uncomfortable splashes of mucky water, swept up from roadside puddles, seeping into my shoes. I miss the lab, all cramped up in that small and windowless space, full of the incessant chitter-chatter of my coworkers in rapid Telugu. I miss my initially feeble, but eventually triumphant attempts at speaking Hindi and trying to be more “Indian”.
For obvious reasons, I miss the food the most: waking up to an arrangement of fried goodies and peppery hot masala chai, gulab jamuns and puffy-hot pooris every Tuesday at the workplace cafeteria, spending the weekends at Lakshmi Aunty’s house, where I was reacquainted with her simple, yet heavily satisfying cuisine after so many years, and the biryani, oh, oh, oh do I miss that biryani. Juicy chunks (or legs) of chicken or mutton (goat) layered between intensely aromatic basmati rice and served with a peanut and coconut gravy known as salan, I could probably go on for posts about its uniqueness and how I will never be able to replicate this true Hyderabadi delicacy in my home. That makes me sad because most biryanis found here in the States or really anywhere outside Hyderabad for that matter, just cannot compare. What’s Andhra stays Andhra.
Fortunately, there are some Hyderabadi treats which I can prepare within the confines of my small, apartment kitchen. Best of all, this little dish is chock full of one my all time favorite snack foods, dried apricots. Where my love affair with these bright orange gems began is not hard to trace. I would go through almost a bag a day back in Denmark, for they were both cheap and a good way to hold over the hunger until the next meal. When I learned that one of Hyderabad’s trademark sweets features dried apricots as the key ingredient, it became imperative that there was going to be no way that I would be leaving the city without having bowls aplenty, all to be licked down to the last bit of golden and sticky apricot goo.
Qubani ka Meetha, which translates to “apricot-sweet” in Urdu, the language of Hyderabad’s Muslim community, is a dessert straight out of the kitchens of the Nizams (old Muslim rulers) of Hyderabad, who would have most likely sourced the dried beauties from the eastern lands of Afghanistan and Iran. Today a staple at most Hyderabadi weddings, qubani ka meetha is enjoyed by all Indians alike, but if you want a truly authentic taste, you still have to venture into the old Muslim quarter of the city, across the dried up river bank, to grab a taste at famous eateries such as Shadaab, where I was able to grab a delicious mouthful.
Simplicity is the essence of this dish for the simplest recipes only require a boiling down of dried apricots, water, and sugar, finished with apricot kernels and a spoon of malai (clotted cream). Thus the quality and more so type of product, specifically the apricot, really factors into the final taste of this dish. In India most, if not all dried apricots, are unsulphured, meaning that they are not treated with sulfur dioxide to give them that bright orange color. They have a different taste, one that is often sweeter and more earthy. Furthermore, the pits are left in, and the utilization of the kernels within, little seeds that resemble almonds, both in terms of taste and appearance, provide the element of crunch. As sweets in India are usually only reserved for special occasions, Indian cooks typically show no restraint with the sugar, so during both instances in which I hadQubani in Hyderabad, they were cloyingly sweet, a taste that was only tempered by stirring in some of the malai.
While I loved the Qubani ka Meetha with all its realness at Shadaab, this became one of the few dishes were I felt that I could actually make it, dare I say better, with the usage of American ingredients back home. There were naturally some big changes I had to make. Firstly, that the dried apricots we get in the US are the more familiar brightly orange-tinted Turkish varieties, which for me, have oddly enough always bursted with a fruity reminiscence of the fresh fruit. Secondly, as these apricots come without the pits, I decided to substitute this textural element by stirring in some toasted almonds. Also, as making malai usually requires long hours spent over the stove, boiling milk down and stirring it continuously, I opted for serving with vanilla ice cream instead because as a busy and overworked college student, I ain’t got time to replicate all of my ancestral ways. The change I am the most proud of though, is the addition of crushed cardamom seeds.
A key flavor in almost all Indian desserts, cardamom is used as often in India as vanilla is in the US, but the two don’t taste anything the same, save for their floral aromas. Lusty, jammy, and full of the warm aromas of an Indian childhood (thanks to my buddy cardamom), the flavors of Qubani ka Meetha will have you missing it as soon as you finish your first bowl. Good thing, I made it again last weekend.
- 1 cup dried apricots, packed
- 2 tablespoons sugar, adjust to taste
- 6 crushed cardamom pods, optional
- 1/4 cup whole almonds, toasted
- vanilla ice cream, for serving
- Soak the apricots in warm water overnight, till they have plumped up fully.
- Pour the apricots with the water (it should have a nice orange color) into a heavy bottom sauce pan with the crushed cardamom pods. Bring the mixture to a boil.
- Simmer the mixture for 20-25 minutes, mashing intermittently, until the apricots are softened and falling apart.
- Stir in the sugar and toasted almonds, cook for another 5 minutes.
- Serve warm with a scoop of vanilla ice cream or dollop of whipped cream.
- If you want your Qubani to mimic both the taste and appearance of the Hyderabadi original, try using unsulphured apricots instead of the conventional Turkish kind. Also there are a good deal of Indian grocery stores that carry Indian apricots as well. These may be complete with the pits and will naturally lend you the most authentic flavor.
- Qubani ka Meehta can also be served with a vanilla custard, creme anglaise, unsweetened whipped cream, or Greek yogurt.
- My new favorite way to use Qubani ka Meetha is by featuring it as a cake filling. Use your favorite yellow cake recipe, place a thick layer of the Qubani between the layers, and frost with a cardamom whipped cream. It is guaranteed to blow the minds of your guests. It sure did for mine :)!
Find more of Rahul’s recipes and stories at his blog, Cooking Fever