UK DIS-ers: A Recipe Question

letterdavidman

DIS Veteran
Joined
Sep 3, 2004
Messages
1,326
Hello, all! :wave2:

When I went to the local international market the other day, I was in the UK section (feeding my urge for a box of Nestle's Quality Street chocolates :thumbsup2 ), and I noticed a couple of interesting items, both manufactured by Heinz: sticky toffee and treacle.

And I was wondering, can any of you DIS-ers who reside in the U.K. (or anyone, for that matter) send me some recipes that call for either sticky toffee or treacle? (And, incidentally, just what is treacle? I mean, I know the old movie, Brimstone and Treacle, starring Sting. But that's pretty much the alpha and omega of my knowledge of treacle.)

TIA! :)
 
Well, I'm not from the UK, but I have had the sticky toffee pudding at the Rose and Crown in Epcot. It may or may not be very authentic--I have no idea. But here's the recipe anyway :) I found it on allearsnet.com in the recipe section


Sticky Toffee Pudding
Ingredients

12 oz. dates, chopped and blanched

8 oz. hot water

2 tsp. vanilla bean

2 tsp. baking soda

1 lbs. all-purpose flour

2 tsp. baking powder

4 oz. unsalted butter

12 oz. sugar

2 whole eggs

1/4 tsp. salt

Method

1. Chop dates and add to hot water.

2. Stir in vanilla and baking soda.

3. Cream butter and sugar, then add eggs one at a time.

4. On low speed add half flour and baking powder and all of the liquid; mix until combined.

5. Fold in rest of flour to mixture.

6. Fill greased molds halfway and bake 15 minutes at 325 degrees F.


Butter Rum Toffee Sauce

Ingredients

1 oz. butter

4 oz. heavy cream

3 oz. dark brown sugar

1/2 oz. dark rum

Method

1. Combine butter, sugar, and cream; bring to a boil.

2. Remove from heat and add rum. Stir until all is incorporated. Serve hot.


Custard Sauce

Ingredients

8 egg yolks

3 oz. castor sugar

1 vanilla bean

½ pint milk

½ pint heavy cream

Method

1. Beat the egg yolks and sugar together in a bowl until well blended.

2. Scrape the insides of the vanilla pod, if using, into the milk and cream, add the pod too, and bring to the boil.

3. Sit the bowl over a pan of hot water and whisk the cream into the egg yolks and sugar. As the egg yolks cook, the custard will thicken.

4. Keep stirring until it starts to coat the back of a spoon, then remove the bowl from the heat and the pod from the custard.

Serve warm or cold. Stir the sauce occasionally until cool, to prevent a skin forming, or cover with greaseproof paper while it cools.
 
I'm not from the UK either, but treacle is molasses. Could be that british treacle is slightly different from the US version (lighter in color/flavor?) but you would use it in any recipe that uses molasses (gingerbread, gingersnaps, etc.)

sticky toffee -- I might be wrong, but I think it is like caramel. Or also kind of like a stickier, more liquidy version of a heath bar. You can make caramel apples out of it, and also probably various types of caramelly sauces.
 
Try posting this over on the UK community board.
 

Hope this works - recipe for treacle pudding
Although it would be easier to buy the Heinz treacle pudding as I'm sure you just put the tin in boiling water :teeth: - same with sticky toffee pudding.
I have never made this but think it sounds good :teeth: sticky toffee pudding .
I'm sure treacle is the same as molasses - it's almost black. We also have golden syrup which is a lot lighter in colour, and I think a lot sweeter.

Funny after reading your post I really want some quality street chocolates :teeth:
 
great recipe site sadeeyore. I have 2 good friends from England. I do believe I will be making a traditional English dessert for Yule.
 
Thanks, all (especially you, sadeeyore! :goodvibes ) for the replies and explanations. I'm definitely going to try both the sticky toffee and treacle puddings.

Incidentally, does anyone have any recipes for black pudding? I the pudding itself used in other recipes on Masterchef Goes Large, but I was wondering if anyone knew how to make the pudding itself.

Again, TIA!!
 
May I barge in and ask a random question to the American DIS'ers? I have an American recipe for a cheesecake-type desert, which requires a package (3oz) of cream cheese. 3oz doesn't seem very much: does anyone have a standard pkg in their fridge to check? I may be getting my imperials and metrics confused......
 
letterdavidman said:
Incidentally, does anyone have any recipes for black pudding? I the pudding itself used in other recipes on Masterchef Goes Large, but I was wondering if anyone knew how to make the pudding itself.

QUOTE]

Here's a link with a recipe: www.sausagelinks.co.uk/black-pudding.htm

I've never known anyone to make their own, that blood thing makes it difficult, but it's very easy to buy it over here, at butchers or supermarkets (and the best is from the Isle of Lewis). I just wish I hadn't read that recipe :crazy2:
 
Catananche said:
May I barge in and ask a random question to the American DIS'ers? I have an American recipe for a cheesecake-type desert, which requires a package (3oz) of cream cheese. 3oz doesn't seem very much: does anyone have a standard pkg in their fridge to check? I may be getting my imperials and metrics confused......

I checked philadelphia cream cheese's website (the most popular brand here) and a standard package is 8oz.
 
Catananche said:
May I barge in and ask a random question to the American DIS'ers? I have an American recipe for a cheesecake-type desert, which requires a package (3oz) of cream cheese. 3oz doesn't seem very much: does anyone have a standard pkg in their fridge to check? I may be getting my imperials and metrics confused......

That doesn't seem like very much. I just checked what's in the fridge and we have a standard-sized cream cheese container and it's 8 oz. That's about a 2 x 5 inch package. 3 oz. might be the smaller sized product that's not in the cardboard, but wrapped in foil. The recipes on the inside are for Raspberry lemon pie and that needs 1 package (8 oz) of cream cheese and Wave Your Flag Cheesecake needs 2 packages of the 8 oz. cr. cheese. Maybe you can google the title of your recipe and look at several and compare them to see if they're the same as yours. Good luck with it!
 
Catananche said:
letterdavidman said:
Incidentally, does anyone have any recipes for black pudding? I the pudding itself used in other recipes on Masterchef Goes Large, but I was wondering if anyone knew how to make the pudding itself.

QUOTE]

Here's a link with a recipe: www.sausagelinks.co.uk/black-pudding.htm

I've never known anyone to make their own, that blood thing makes it difficult, but it's very easy to buy it over here, at butchers or supermarkets (and the best is from the Isle of Lewis). I just wish I hadn't read that recipe :crazy2:


Thanks. :)

Erm... pig's blood? I think I'll be investigating if it's possible to just buy one pre-made here in the states.
 
mtemm said:
I checked philadelphia cream cheese's website (the most popular brand here) and a standard package is 8oz.

a small package is 3oz
 
Thanks for the cheese info! I think the 8oz would make sense (it's for the white berry pie from allrecipes.com, it was GORGEOUS but thin on topping: I don't have the common sense to improvise with recipes).

letterdavidman, good luck with finding a black pudding, it really is good, but have you not heard the one about Scottish cuisine being based on a dare? ;)
 
They have a UK section in the supermarket???That is so why cant they have US ones over here, selling big red gum and gaterade fruit punch! instead i have to keep buying plane tickets to come over... :rolleyes:
 
emily1982 said:
They have a UK section in the supermarket???That is so why cant they have US ones over here, selling big red gum and gaterade fruit punch! instead i have to keep buying plane tickets to come over... :rolleyes:


Well, not just any supermarket. I have to drive about 25 minutes to a place called Jungle Jim's International Farmer's Market, and they not only have a pretty decent selection of UK items, but also Germany, India, Japan, China, France, Sweden, Mexico... you get the idea. It sure is nice, especially living in a place like southwestern Ohio, and not NYC or Los Angeles. And that's the place where I bought my first real (read: UK) Mars bar. :thumbsup2
 
Catananche said:
letterdavidman, good luck with finding a black pudding, it really is good, but have you not heard the one about Scottish cuisine being based on a dare? ;)


Thank you. :)

I do hope to find a black pudding soon, and, regarding Scottish cuisine, I'm actually hoping to one day try, you guessed it, a haggis. :thumbsup2 I figure I've come kind of close--I have eaten boudin before (which, according to Wikipedia, is similar to a haggis) and really enjoyed it.
 











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