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【食譜】Sticky Toffee Pudding Cupcakes

2015/7/26 — 10:00

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靚女博客 Claire 除了喜歡上篇說的香蕉拖肥批,她亦喜愛拖肥布甸。這篇食譜,她將布甸用的雲呢拿 topping 改為濃縮奶油 (clotted cream) ,更有自家製的感覺。

*溫馨提示 — 食譜所標示的材料份量約為 24 個 cupcake 所需,讀者請按需要自行加減。

廣告

Sticky toffee pudding.

STP.

廣告

Three letters that just gets me all giddy inside. Stodgey, gooey, and unapologetically sweet, it’s just the thing you want to be waiting for you at home when you come in from the hail/snow mess that we’ve had today.

Although it’s always compared to other cakey desserts that involves a syrup or a treacle sauce, the STP is actually more much like a ginormous muffin. The batter is much more liquidy than I thought it would be, and I think the dates just give it the right amount of sticky, sickly sweetness that you crave in the winter. 

Every time I see this on a menu in a restaurant, I would never order anything else. From yogurt based recipes to ones that are topped with pecans, I must have had it all. However I must say that I much prefer a more traditional recipe, a one without all the fancy-schmancy variations. My favourite one so far has to be the one I had at Oldfields Eating House in Durham back in 2012. It was so good, in fact, that I bought their cookbook just to learn how to make their version of this delightful dessert.

Today, I took their recipe and adapted it into the form of a cupcake. I chose to make it into a cupcake purely because I wanted to bake something fun for my hospital group on our last day of our Paeds rotation, and taking a whole STP in with a jug of butterscotch would just be too much hassle. The frosting on this bad boy is a clotted cream buttercream. Buttercream because it’s a cupcake – doh, and clotted cream because what’s a STP with a generous scoop of clotted cream ice cream dolloped on top?

Yes, I may be controversial in saying clotted cream ice cream instead of vanilla, but I think vanilla is a bit too sweet to be used as an accompaniment to this dessert, non? With the sweet and sticky sponge and the creamy butterscotch sauce, the clotted cream flavour just gives it a more rounded, more homely finish.

Right, enough dilly-dallying. Here’s the recipe:

The Sticky Toffee Pudding Cupcake (Makes 24)

What I used

For the cupcake

  • 250g medjool dates, stoned and chopped
  • 2 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 150ml boiling water
  • 1/2 cup of strong coffee (1/2 cup boiling water + 1/2 tbsp instant coffee)
  • 250g unsalted butter
  • 250g caster sugar
  • 4 eggs
  • 350g plain flour

For the butterscotch

  • 150g unsalted butter
  • 200g light muscovado sugar (I used dark today because I didn’t have light on hand, but I’ve made it with light every other time and goddammit it’s so much better than using dark.)
  • 200ml double cream

For the clotted cream buttercream

  • 270g unsalted butter
  • 540g icing sugar
  • 150g clotted cream
  • 2 tbsp milk

What I did

For the cupcake

  • Preheat oven to 150°C and line 24 cupcake holes with cupcake liners
  • Put dates, bicarb of soda, baking powder, water and coffee in a pan and heat to a boil.
  • Allow to cool and then put it through a food processor and blitz it up until it becomes a paste. Set aside
  • Cream the butter and sugar together in an electric mixer.
  • Add eggs in one at a time to avoid curdling.
  • Add flour and beat it all together until smooth.
  • Add in the date paste and mix until smooth.
  • Divide it into the cupcake holes; fill about 2/3 full. (should be about 1.5 dessert spoonfuls in each one)
  • Bake for 20-22 minutes.
  • When cooled, poke a hole in the middle with the end of a chopstick. Set aside.

For the butterscotch

  • Melt the butter in a pan
  • Once it’s melted, add in the other ingredients and boil until all the sugar is dissolved and the sauce is a good consistency.

For the buttercream

  • Beat the butter in the electric mixer until pale and fluffy
  • Add in the icing sugar in 3 batches to avoid it poofing everywhere
  • Add in the clotted cream and beat until fluffy
  • If it’s not at the desired fluffiness, add in some milk and keep beating until you feel it’s good enough.

Now, assemble!

  • Put the butterscotch sauce into a piping bag and snip a small hole at the end
  • Squeeze the sauce into the hole that you poked in the cake
  • Drizzle the sauce all around the top of the cake, too.
  • Fit a piping nozzle at the end of a piping bag and snip of the end
  • Fill that 2nd piping bag with your buttercream and start swirling the buttercream onto the cakes
  • If you have any butterscotch sauce left, drizzle it all over the top of the butterscotch for extra levels of sweetiness and decoration.

And there you have it. It really is a lot easier as it seems! If you don’t want to make cupcakes, you can use the exact same recipe, and the batter is enough fora  8×10″ baking tray (feeds about 8-12 people, depending on how hungry or greedy you are).

I hope you’ve enjoyed this recipe, and that you give it a go!

Until next time,

原刊於 Water and Bay

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