Sticky toffee pudding

Ingredients

For the pudding

• 150g/5oz dates, stones removed, chopped
• 250ml/9fl oz hot water
• 1 tsp bicarbonate of soda
• 60g/2¼ oz butter, softened
• 60g/2¼ oz caster sugar
• 2 free-range eggs
• 150g/5oz self-raising flour

For the toffee sauce

• 200g/7oz butter
• 400g/14oz brown sugar
• vanilla pod, split
• 250ml/9fl oz double cream

Preparation method

1. Preheat the oven to 180C/370F/Gas 4.
   
2. Mix the dates, bicarbonate of soda and the water together in a bowl and leave to soak for ten minutes.
   
3. In a clean bowl, cream the butter and sugar together until light and fluffy.
   
   Technique: Creaming butter by hand
   Watch technique0:50 mins
4. Still stirring the butter mixture, gradually add the eggs, making sure they are well mixed in.
   
5. Still stirring, gradually add the flour, then add the date mixture.
   
6. Pour the mixture into a 20cm/8in square cake tin. Place into the oven and bake for 35-40 minutes, or until cooked through.
   
7. To make the sauce, melt the butter in a thick bottomed pan over a medium heat.
   
8. Add the brown sugar, vanilla pod and cream and stir well. Simmer for five minutes.
   
9. 
   To serve, spoon out a portion of the pudding onto a plate and pour over the hot toffee sauce.
   

Holiday Granola Bars

Yield: 24 servings

Ingredients:

2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 teaspoon kosher salt
1/2 cup honey
1 egg, lightly beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup dried sour cherries, chopped
3/4 cup dark chocolate chips
3/4 cup slivered almonds

Directions:

1. Preheat the oven to 350 degrees F. Line a 9x13 inch baking pan with parchment paper.
2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla.
3. Mix well using your hands, add in cherries, chocolate chips and almonds. Pat the mixture evenly into the prepared pan.
4. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden around the edges. Cool on wire rack for about 30 minutes before cutting. Do not allow the bars to cool completely before cutting because they will crumble.

Notes:

- Store granola bars is airtight container for up to three days.

Chocolate Christmas log

 

Ingredients

FOR THE CAKE

• 3 eggs
• 85g golden caster sugar
• 85g plain flour (less 2 tbsp)
• 2 tbsp cocoa powder
• ½ tsp baking powder

FOR THE FILLING & ICING

• 50g butter
• 140g dark chocolate , broken into squares
• 1 tbsp golden syrup
• 284ml pot double cream
• 200g icing sugar , sifted
• 2-3 extra-strong mint , crushed (optional)
• icing sugar and holly sprigs to decorate - ensure you remove the berries before serving