FOOD
Chef ’s Recipe
Serves four
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...
Christine Murphy, pastry
chef at Fork in the Road
Ingredients
250gms pitted dates
200gms self raising flour
1tsp bicarbonate soda
2 large eggs
85gms unsalted butter
140gms demerara sugar
175mls boiling water
Method
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.
Enjoy!
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