& COOKING ARTICLE
PUDDINGS TO LIFE - Sticky Toffee Pudding
Chef Phil Vickery
chef Phil Vickery cooks up a pudding storm
Everyone has their favourite pudding
but not everyone knows how to make them! However, help
is here in the form of Celebrity Chef Phil Vickery.
Phil is here to give easy step-by-step instructions
to create twelve fantastic puddings, one pudcast a month.
This is a delicious recipe for Sticky Toffee Pudding
which is easy and quick to make. "One of the
nations most treasured desserts Carnation Caramel
makes an incredible sauce for this sweet and sticky
pudding the perfect antidote to those grey, cold
winter days", says Phil Vickery.
loves a good pud! From homemade apple pie to granny's
spotted dick or mum's treacle tart, everyone's a winner.
But how often do you make home-made puds and do you
really know where to start?
more and more people are experimenting in the kitchen
with puddings, one in five Brits have never attempted
a home-made pudding, according to new research by Carnation.
So what's stopping Brits from getting their hands dirty
in the kitchen? Perhaps, if you had a top chef in the
kitchen with you, you'd be more inclined to whip up
a nice pudding. Well now you can!
chef Phil Vickery is here to save the day. Over the
coming months he will be welcoming us in to his kitchen
to take us through the simple steps to create twelve
fantastic puddings. Click on Podcast below to watch
his latest instalment demonstrating how to make . .
looking for inspiration? Why not logon to www.carnation.co.uk
where you can look through a variety of Phil's tasty
recipes and download the pudcasts.
stop the spread of pudding paranoia and encourage
the nation to rediscover its taste for homemade puddings,
today, celebrity chef Phil Vickery launches a series
of Pudcasts; a monthly series of six podcasts showing
you how to create simple, yet impressive, desserts.
Let's face it, even cook books aren't fool-proof,
but you'll be hard pressed to go wrong when you've
got the step-by-step directions on a screen right
in front of your eyes! So why not harness the power
of technology and watch one of Phil's pudcasts - you
can't go wrong!
YOU GOT COOKIN'?
not just about the end result. According to Phil,
as well as missing out on the delicious taste of authentic
homemade cooking, people are passing up the opportunity
to experience the psychological benefits of making
something for themselves. Creating your own mouth-watering
pudding can be extremely rewarding, especially if
cooking for family and friends. To see others really
enjoying something you have prepared from scratch
can leave you with a real sense of satisfaction and
started his career in a seaside hotel in Folkestone
Kent, after leaving college. He then went to the
Lake District to the famous Michaels Nook Country
House hotel, where his food was rated the best
in the lakes.
6 months touring Australia and New Zealand he
took up one of two stints at the world famous
Gravetye Manor in West Sussex. Once as chef de
partie, and sous chef. This is where he really
found his love for great British produce and cooking.
This led on to his next position as Ian Mc Andrew's
sous chef at Restaurant 74
the second stint at Gravetye Manor, Phil then
travelled to the south west to open a luxurious
hotel, then moving to The Castle hotel after Gary
Rhodes left in 1999. Here he really found his
niche and over the next 9 years he won many accolades,
including a Michelin star, Egon Ronay stars and
4 AA rosettes. Phil moved onto development in
2000 co-founding The Food Bureau with partner
and friend Steven Poole.
has written six books, including 'A Passion for
Puddings'. He also writes for many magazines,
articles and is a member of The Guild Of Food
has been a regular chef on BBC's Ready Steady
Cook for 10 years. He is also resident chef on
ITV's This Morning and is a regular contributor
to Radio Five Live and BBC's Breakfast programme.
"One of the nations most treasured desserts
Carnation Caramel makes an incredible sauce for
this sweet and sticky pudding the perfect antidote
to those grey, cold winter days." ~ Phil Vickery
175g (6 oz) dates, stoned and chopped
1tsp bicarbonate of soda
300ml (½ pt) boiling water
55g (2 oz) butter
175g (6 oz) caster sugar
175g (6 oz) self-raising flour
1tsp pure vanilla extract
For the sauce:
397g can Carnation Caramel
You will also need:
A square cake tin, 18cm (7), greased and base-lined
with baking parchment or 6 individual greased oven-safe
coffee cups or deep ramekins
Preheat the oven to 180°C, 350°F, Gas Mark
the dates and the bicarbonate of soda.
the hot water over and leave to soak while you make
together the butter and the sugar, then add eggs,
one at a time, beating well after each addition.
in the flour, and then stir in the date mixture and
into the prepared tin or ramekins.
in the centre of the oven for 20 - 25 minutes for
individual portions or 40 - 50 minutes for the square
tin, until cooked (test with a skewer).
the caramel into a microwave safe bowl and heat for
about 1 minute.
the pudding into squares for individual servings and
pour over the warm caramel sauce.
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