Kate Middleton visits RAF Brize Norton
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Kate Middleton’s dessert of choice is a bowl of sticky toffee pudding served at the Old Boot Inn in Stanford Dingley, Berkshire, according to their chef. The chef, Rody Warot, told People: “Kate is always discreet and has always complimented the dishes with great kindness. For dessert, her favourite is sticky toffee pudding. It’s moist and spongy.” A former royal chef has even shared how to make Kate Middleton’s favourite dessert.
The Duchess of Cambridge, 39, has spoken openly about her passion for baking and said she enjoys making her children’s birthday cakes from scratch.
While the Duchess manages to keep an excellent figure, her go-to dessert is the British classic sticky toffee pudding.
Former royal chef Darren McGrady was the Queen’s private cook for years and has shared how to make a chocolate sticky toffee pudding.
The royal chef has published the recipe on his cooking blog theroyalchef.com and provided instructions.
According to McGrady, the indulgent treat was a firm favourite at Buckingham Palace.
For the pudding
- Six ounces dates, pitted and cut into eight pieces
- One tsp bicarb soda
- Half pint boiling water
- Two ounces butter
- Six ounces granulated sugar
- One cup chocolate chunks
- One egg
- Eight ounces flour
- One tsp vanilla paste
- One tsp baking powder
For the sauce
- 11 ounces dark muscovado sugar
- Seven ounces unsalted butter
- Half cup chocolate chunks
- Nine Tbs heavy cream
First, McGrady says to prepare the sauce by adding all of the ingredients to a heavy-based pan. Next, you should stir over a high heat until everything is combined.
Bring it to a boil and simmer for four minutes. McGrady advises to pour about one and a half cups of the sauce into a greased two-pint pudding basin and allow to cool. You can save the remaining sauce to pour over the pudding.
Next, McGrady says to place the dates in a bowl with the bicarb soda and the boiling water.
You should stir until the soda dissolves and then leave it to cool.
Cream the butter and sugar until light and fluffy, add the egg and vanilla and keep beating.
Next, fold in the flour and baking powder followed by the date mix and chocolate chips. Then spoon the mix into the bowl on top of the cold sauce.
McGrady advises to steam the pudding in a double boiler for about 90 minutes.
When the pudding is ready, you can reheat the remaining sauce.
Next, invert the pudding onto a warm plate and pour over the sauce.
Royal fans can serve the pudding with clotted cream, whipped cream, or ice cream in a similar way the pudding would be served at Buckingham Palace.
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