eatmarvin.com - Sticky Date Pudding In A Toffee Dome

Sticky Date Pudding In A Toffee Dome - Part 2

1:29am Friday 24 September 2010 Sydney (gmt+10)

In the previous entry I put together the Sticky Date Pudding Batter and the Brandy Caramel Sauce. The next step is to bake the puddings in the oven.

And while they're baking in the oven I prepare the Toffee Dome. In a saucepan I put Caster Sugar and Water. The ratio is 3 parts Sugar, 2 parts water. Some recipes require Glucose and other additive. I prefer to just use the two basic ingredients.

When the sugar dissolves it turns into Sugar Syrup. And once it boils I stop stirring it because if I do it will crystallize. And I let it boil down until it becomes thick and turns rich red-brown in color. I grab a ladle, bend the handle a bit, and spray it with Canola.

It's good to let the Toffee cool down a bit so that as soon as it touches the stainless steel ladle it solidifies. And also at this stage pretty much all the bubbles have disappeared. The only downside is that you have less time because once the temperature goes below a certain point it will turn solid while on the sauce pan.

After drizzling it over the ladle and sort of become solid I gently pull it off. It doesn't look perfect, but that's exactly how I want it. The Toffee Dome is deformed on several points but that's what makes it look rustic and handmade. And it gives a sense of individuality to every piece because no two domes are exactly alike.

The thing about Hard Toffee is that it's pliable for only a few seconds. You can mould it a bit with your fingers, but once it hardens up then you can't bend it anymore. If you do try it will just crack or completely break apart like glass.

I then get the side dish ready buy putting a dollop of Crème Fraîche and a whole Strawberry. It only took a few minutes to make the Dome, and once that's ready the Sticky Date Puddings are ready too!