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   BACK TO HOLIDAY BAKING 2008
Chef Malika Ameen of AigreDoux  Chicago, IL
Chef Malika Ameen
AigreDoux
230 W. Kinzie Street
Chicago, IL 60654
(312) 329-9400

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Sticky Toffee Pudding
Chef Malika Ameen of AigreDoux – Chicago, IL
Adapted by StarChefs.com
November 2008
Yield: 30-33 cakes


INGREDIENTS
Devonshire Cream Sorbet:
48 ounces Devonshire cream, at room temperature
3¼ cup simple syrup, cold
¼ cup lemon juice

Toffee Sauce:
12 ounces butter
4½ cups heavy cream
4 vanilla beans, split
2 pounds plus 4 ounces crème fraiche
2 tablespoons vanilla extract 

Sticky Toffee Pudding:
13½ ounces dates, blanched, peeled, and chopped
2¼ cups water 
1 tablespoon baking soda
1 tablespoon vanilla extract
¾ cup canola oil
1 pound plus 8 ounces all-purpose flour
Pinch of salt
1 tablespoon baking powder
6 ounces butter
1 pound plus 2 ounces sugar
3 eggs  

To Assemble and Serve:

Citrus segments
Candied kumquats
Candied orange dust

METHOD
For the Devonshire Cream Sorbet:
Whisk together Devonshire cream and syrup. Pulse in Robot Coupe, strain, and spin in ice cream machine according to manufacturer’s directions. Add lemon juice when sorbet is almost frozen.

For the Toffee Sauce:
In a saucepan combine butter, heavy cream, and vanilla beans. Bring to a boil and cook for 2 to 3 minutes. Remove pan from heat. Whisk in crème fraiche and vanilla extract.

For the Sticky Toffee Pudding:
Preheat oven to 325°F. Generously butter and flour 4-ounce molds. In a saucepan combine dates with water and bring to a boil. Remove from heat and immediately add baking soda and vanilla until mixture fizzles. Whisk in oil. Whisk together flour, salt and baking powder; set aside. Cream butter and sugar in a standing mixer with paddle attachment. Add eggs one at a time, making sure to scrape bowl in between additions. With mixer on low speed, add half of flour mixture using on and off turns, until just incorporated. Add all of date mixture and mix until combined. Transfer batter to a mixing bowl and whisk in remaining half of flour. Fill molds half-way with batter and place on half sheets. Bake with a low fan for 10 minutes. Turn pans and continue to bake an additional 3 to 4 minutes. Invert toffee pudding to remove from mold. Soak with 3 tablespoons of toffee sauce.

To Assemble and Serve
Reheat toffee pudding and serve with quenelle of Devonshire cream sorbet. Garnish with citrus segments, candied kumquats, and candied orange dust.


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  • Photo Gallery for Chef Pastry Chef Malika Ameen of Aigre Doux
  • Letter from the Editor Women Chefs/Chicago

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