In every issue of Tees Life, a guest chef will bring you the ingredients and method of cooking and serving a recommended dish.
In this issue, Christine Murphy, pastry chef at Tees charity restaurant Fork in the Road, describes how to make one of her popular favourites – Sticky Toffee Pudding, to serve four people…
250gms pitted dates
200gms self raising flour
1tsp bicarbonate soda
2 large eggs
85gms unsalted butter
140gms demerara sugar
175mls boiling water
Bring water to boil
Add dates and cook for 3-4 mins
Take off heat
Add bicarbonate soda
In a mixing bowl put flour, sugar and eggs and mix until smooth paste
Add cooling mixture of dates into flour paste mix
Cook at 150c for approximately two hours in a lined greaseproof tin.