A very nice recipe

Hello random public,....if you don't mind me calling you that?

I had an horrendous journey home this eve, and while whiling away the time on my laptip, I thought about the missed opportunity that I may have had yesterday to stuff myself with Sticky Toffee pudding......what stopped me you ask? Well just the price!! It takes hardly anything to make a few portions for less than £2, yet a very ordinary pub was selling a very ordinary portion for £ 4.50.
So I thought perhaps my Bloggettes, might like to have a sneak preview of the recipe that we had when Alan Bird Head Chef at The Ivy, came to cook with our students. Pop along to Taste to view the photos.
anyway faithfully printed below is the sponge and sauce recipe...yum yum!!

Sticky Toffee Pudding Sponge


Date Base Ingredients
5kg stoneless dates
5ltr water

Sponge
700g butter, room temp
2.2kg soft dark brown sugar
1.1kg whole egg
2.7kg date base
1.3kg soft flour
1.3kg strong flour
50g baking powder
20g bicarbonate of soda

Date Base
Place both ingredients in a pan and boil until the dates are soft. Liquidise and cool down.

Fudge Sauce
5500g sugar
1600g water
1600g glucose
250g butter
10.08ltr cream

Dissolve the sugar in to the water and wash the sides down of the pan so there is no visible sugar crystals showing, place on a medium heat until the mixture begins to boil.

At this stage add the glucose and wash down any visible sugar on the sides of the pan. Increase the heat.

Once the sugar has reached a dark caramel gently stir in half the cream and butter leave to cool of the heat for twenty minutes and add the rest of the cream. Pass through a fine sieve, chill and store.

For the Sponge
Pre-heat the oven to 170ºc
Cream the butter and sugar and slowly add the eggs one by one, mixing well. Add the date base. Sieve the rest of the dry ingredients and carefully fold in to the mix. Pipe into well greased foil cups and bake for 30 minutes and allow to cool a little.

To assemble the puddings slice off the tops and discard. Cut the rest into 3 discs, then reassemble by pouring a little hot sauce into the bottom of a polystyrene cup and building it up with the other two slices and more sauce between each and pressing firmly into cup. Finally pour a little more sauce on top. It is important that the sauce and sponge are not cold or the sponge will not absorb the sauce.

PLEASE NOTE THIS IS FOR REAL PIGS AND MAKES 100 PORTIONS!!!!

THE SAUCE................
Fudge Sauce

5500g sugar
1600g water
1600g glucose
250g butter
10.08ltr cream

Dissolve the sugar in to the water and wash the sides down of the pan so there is no visible sugar crystals showing, place on a medium heat until the mixture begins to boil.

At this stage add the glucose and wash down any visible sugar on the sides of the pan. Increase the heat.

Once the sugar has reached a dark caramel and is starting to smoke. Gently stir in half the cream and butter leave to cool of the heat for twenty minutes and add the rest of the cream. Pass through a fine sieve, chill and store.


See you later
MC and the Sublime Crew

about time too!! What will the public say?!?!

Hello everyone,
well I broke the 1st 2 rules my middle'n' gave me:

1. don't be pretentious
2. update regularly

I have been off the radar so to speak inanutshellytypething.....I have been busy though in Acton, participating in a LAA inspection panel.

A very difficult thing to do, but we got there in the end without falling out too much.

since I have been back in BC all things are go, and I now have a group of PGDip students who are great!!

Last week, I missed eating in Taste restaurant, as we were locked into our base room in Acton with a big minder called Dave.....I lived on sandwiches, but sneaked out on Thursday to enjoy 'TASTE OF SCOTLAND' a Burns celebration that has been a tradition at the college for a number of years, our own DM addressed the Haggis (Hamish) as she is of the Caledonian ilk... if that is the expression that I want.

Actually since Tuesday, I have been a bit more relaxed, as my wife and little boy are away....so to be honest I did not wash the dishes or even begin the list of chores that were left for me....I intend to start this evening, say midnight.....nothing like a bit of pressure!!

I , realise now how difficult it is to keep a blog going and to regularly update, so my hat is already off to you wonderful technowizzkidpeeps.........as I said to my son ....pretentious? Moi?

see you soon

MC and the inspection crew

Here are the photos of Brian Turner & Staff + students

Spot the difference????

Caption competition???????

Well it's the end of the week finally, and after using my train journey to clear my emails, and complete one of my own assignments, I got home and put my little feet up for a mo.

I tend to spend some of my journey thinking about my day, what I said and did, what I could have said and done better. I had some very nice students today who I will teach with BC for the next ten weeks. I am looking forward to it and also using our brand new IT suite.

Thinking about Monday, we have a competition being hosted at the college in our restaurant, and I will report on that soon.

-in the meantime have a great weekend and enjoy the pictures.

best wishes

MC and the Sunlight crew

only me!!

Hello all,
just wanted to say have a great weekend.
I have some pictures through of the Breakfast bash that we had on Tuesday and will pop those in shortly.......
I have had a very busy week as Tuesday is my long day, with part time students in the evening. We always make very, very nice food and I am afraid I am piling on the pounds....one reason why I got up at 6am this morning and walked to the train station, before completing my commute of 2 hours from door to door.
After these last 7 years I still hate that, but love my job, and the environment and students at EHWLC they are all unique and even the naughty ones have got hidden talents.
On Wednesday I stayed in London to celebrate my good ladys' B'day and on Thursday I study myself.
So I know also what it is like to be a student!
see you soon
mc and the sunshine crew :)

Cooking up a breakfast feast with Brian Turner

Wow!! It was an early start for some this morning; students and staff.

Celebrity Chef Brian Turner showed up with all the media types in tow....

He worked with our young student chefs to promote Breakfast, the meal we all miss. But this time even some daring kids were bowled over by the delicious Porridge, Bacon butties and French Toast...even poached eggs were made simple.

After the Great Farmhouse Breakfast Challenge, Brian was back in the kitchen to launch into a masterclass, with tips for all our specially selected students.

The taste kitchen was a great venue, and became a hub of excitement with loads of staff and students trying to take an envious peek at all the lovely grub.

Everyone could have a bite to eat in the restaurant, and folks dropped in from all over college!!

details at http://www.farmhousebreakfast.com/

If you get a chance, look at BBC Breakfast show who were on hand to broadcast live as it happened.

Soon as I get the piccies printed I will bung them in here for you all to see.

Happy cooking!!

MC and the Hospitality Crew