Sticky coffee/toffee pudding with coffee ice cream

Ice cream recipe.

750ml double cream

300g caster sugar

6 egg yolks

250 ml boiling coffee

1. separate the eggs and keep the egg yolks, place in a boil with the sugar and whisk

2. in a pot heat the double cream until its came to the boil

3. add half the mixture to the egg yolks and sugar and mix, place back into the pot with the rest of the mix and place back onto the heat stirring consistently ( you make a sauce anglaise which is a think custard)

4. add the coffee and mix, place in an ice cream maker (we have one in work) and churn for 2 hours then placing in the freezer

p.s i you dont have a ice cream make just whisk place in the freezer for an hour and go back and whisk again and place back into the freezer for another hour and whisk again for the final time and place back into freezer once frozen and easy to scoop just place on any dessert or just eat it as it is!

sticky ingredients.

110g butter

340g brown sugar

2tbsp syrup

4 eggs

400g s. flour

275 g dates

480 ml boiling water

2 tsp bicarb soda

30 ml cold coffee

Sauce.

130ml double cream

65g butter

65g/ brown sugar sugar

15 ml cold coffee

1 tbsp golden syrup

Method

1. grease the moulds and set the oven at 200 degrees

2. cream the butter and sugar together until it goes light in colour, add the syrup and eggs and beat until combined, add the self rising flour and mix again

3. in another bowl add the dates and the boiling water and blend to form a purée, then add the bicarb soda and the coffee and add to the other mixture and mix together

4. place in the moulds and bake for 20 -30 minutes. prepare the sauce by adding the butter, brown sugar and golden syrup in a pot once butter and sugar has dissolved and come to the boil add the double cream and coffee and mix ( it will harden up once the cream is added but just replace back on to the heat and keep mixing it will re turn to a sauce consistency)

5. bring puddings out of oven , place on a plate and pour sauce on top and add your delicious coffee ice cream and enjoy!

Pear and Frangipane Tart

For the Pastry 
225g plain flour plus extra for dusting
110g butter 
110g caster sugar
3 medium egg yolks, lightly beaten For the frangipane
125g butter, softened 
125g caster sugar 
2 eggs 
125g ground almonds 
Tin of Pears

Method 
 1. Make the pastry. Tip the flour onto a work surface. Cut the butter into cubes and dot over the flour. Sprinkle with the caster sugar. Using your fingertips, rub the butter, flour and sugar together until the mixture resembles breadcrumbs. Make a well in the centre, add the egg yolks and, using your fingers, gradually draw in the flour. Knead lightly, until it comes together in a smooth ball – you might need to add 1 teaspoon cold water if the dough is very crumbly. Wrap in cling film and chill for at least 30 minutes.
2. Make the frangipane filling. Cream the butter and sugar together in a large bowl until light and fluffy. Gradually beat in the eggs, one at a time, then fold in the ground almonds and flour. Mix well and chill until needed. 
3. Preheat the oven to 190°C/fan170°C/gas 5. On a lightly floured work surface, roll out the pastry to a circle large enough to line the tart tin. Don’t worry if it breaks up, as this is a very short, crumbly pastry – you can just patch it together in the tin and mould it up the sides, making sure it is even all over. Trim off any excess pastry and spread the frangipane evenly on top spread the bottom with strawberry or raspberry jam and then put the frangipane filling on top. 
4. Cut each pear half in slices, widthways, then lift onto your knife and push down on the pears slightly to fan them out. Lift into the pastry case and arrange in a circle. Fill in the gaps between each pear half with a few more slices and arrange some in the centre. Bake for 55 minutes to 1 hour, until the pastry is golden and the filling is set. Sprinkle with the extra 2 teaspoons caster sugar and bake in the oven for a further 15 minutes to finish off the browning. 
Cool in the tin slightly, then remove and transfer to a wire rack and Serve. 
Serve sliced with sauxe anglais , icecream or whipped cream.