Join the brilliant Andrew Smyth (GBBO, series 7) live from Derby, England on Saturday 6th February at 8-9.45pm UK who will teach you his go to recipe for the ultimate Sticky Toffee Pudding.
This is one of Andew's favourite puddings and you'll learn the skills required to get the best of texture and classic flavourings.
We’ll start off the class with an introductory welcome and some background from Andrew's time on TV, before we ask you to put on your aprons and bake along as you watch Andrew demonstrate all the skills required to make this lovely treat. Our class will take around 1h 45 minutes as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Andrew.
For the Sponge
200g soft dried dates (I prefer Medjool), pitted and roughly chopped
200ml freshly boiled water (=200g)
1 tsp bicarbonate of soda (baking soda)
80g soft unsalted butter, plus a bit extra for greasing
2 tbsp black treacle (50g)
50g dark muscovado sugar (or soft dark brown)
2 large eggs (XL in US/Canada)
150g plain flour (all purpose or cake flour)
½ tsp mixed spice
2 tsp baking powder
For the Sauce
135g unsalted butter
270g dark muscovado sugar (or soft dark brown)
1 tbsp black treacle
½ tsp sea salt
180ml double cream (Heavy cream)
200ml double cream (Heavy cream)
8 x 8 inch square tin or ceramic baking dish
a silicone spatula
cocktail stick/skewer/cake tester
If you have any questions regarding this course please email us at firstname.lastname@example.org.
It is your responsiblity 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.