Sticky Toffee & Assam Pudding Parfait

Welcome to the Classically British Menu Part 2. This time round we have explored one of our Sunday afternoon treats - Sticky Toffee Pudding. However, we couldn’t just create any Sticky Toffee we had to put our own twist on it so we are proud to present to you our Sticky Toffee & Assam Pudding Parfait.

This is a delicious mixture of sweet toffee blended with the strong but subtle taste of Assam. This is truly a show stopper bound to impress.

Ingredients

• Add the tea bags to hot water and allow the tea to brew and cool. Remove the tea bags once infused.
• Combine the dates, tea infused water together in a saucepan and cook over a medium heat until mushy. Press the mixture with a fork to form into a paste. Set aside and allow to cool.

• Preheat the oven to 180C. Line a 8 inch square cake tin with baking parchment.
• Beat the softened butter with the brown sugar and vanilla until pale. Mix the date mixture with the eggs and add 1/3 of the mixture to the sugar. Add all the dry ingredients and the remaining date mixture.

• Stir in the vanilla and spread the mixture into the lined cake tin. Bake for 20-25mins or until a skewer inserted comes out clean. Allow the cake to cool before cutting it into cubes.

Butterscotch sauce

• Warm the cream and infuse the tea bag in it. In a saucepan, melt the butter and sugar together. Add the salt and warm infused cream and bring to the boil. Once brought to the boil, remove from the heat and set aside to cool.

Whipped Cream Cheese

• Whisk all the ingredients together till it form soft peaks..

To layer

• Place some cake cubes in the bottom of the glass. Top with with butterscotch sauce, then the whipped vanilla cream cheese. Arrange banana slices on top and sprinkle on nuts.
• Repeat.
• Now sit back and enjoy this little pot of heaven.