Ian's Steamed Sticky Toffee Puddings - GBBO Week 5

Join the brilliant Ian Cumming (GBBO contestant from series 6) live from Cambridge who will teach you the signature challenge from Week 5 of GBBO 2022: steamed sticky toffee puddings.

This class takes place on Sunday 16th October at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK GMT

Please allow up to 2hours for this class.

Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 20 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.

If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!

You’ll bake along in tandem with Ian, learning many tips and tricks a long the way as you perfect all the skills required to make Ian's delicious take on the steamed puddings challenge from desserts week. Ian will also be on hand to answer your questions, be those about baking or his experiences of being involved on such an iconic television show.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.

Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!

Equipment:

Small Saucepan 

Scales  

Sieve

Spatulas 

Mixing Bowls  

8 x pudding moulds

Deep tray to hold moulds 

Electric Whisk (stand or hand mixer)

Blender

Ingredients:

For the Sauce:

180g (¾ cup) double/heavy cream 

100g (7 tbsp) unsalted butter

50g (¼ cup) dark brown sugar 

35g (2 tbsp) black treacle / molasses

½ tsp vanilla  

Salt

For the Sponge:

180g (approx. ¾ cup) pitted dates 

1 level tsp bicarbonate of soda

180ml (¾ cup) boiling water 

15-20g (1 tbsp) stem ginger (optional)

65g (4 ½ tbsp) unsalted butter 

85g (⅓ cup) dark brown sugar

2 large (XL in USA) eggs   

30g (1 ¾ tbsp) black treacle / molasses

pinch of salt  

1 tsp vanilla paste

135g (1 cup) plain/all-purpose flour  

½ tsp baking powder

1 tsp ground allspice/pimento*  

Extra butter/cake release/oil for greasing

*Or you can use a mixture of cinnamon, nutmeg and cloves

For the Custard:

200ml (¾ cup + 2 tbsp) milk 

50g (¼ cup) double/heavy cream

35g (3 tbsp) caster/superfine sugar

2 large egg yolks

15g (2 tbsp) plain/all-purpose flour 

½ tsp vanilla paste

Pinch of salt

If you have any questions regarding this class or anything concerning our online classes, please email us at bookings@bakewithalegend.com.

To see all our other classes which are currently on sale, please click here.

Please note we do also offer private events where you can choose which baker you’d like to teach you and what you bake - please click here for more information.

It is your responsibility to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard. If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.