Sausage rolls and scotch eggs

Sausage rolls and scotch eggs

Tuesday, 1 December 2015

Sticky Toffee Pecan Cake and Easy Pecan Praline and Maple Syrup Ice Cream


Folllowing on from the slightly nutty theme of late, pecan, cakey, creamy,  mapley syrupy heaven. That's all you need to know, it's delicious.
 Although I have always promised to share my failures as well as my successes and I outdid myself on this occasion. Not only did I slightly burn the cake round the outside thanks to my extremely temperamental over, (I know, a bad workmen blames his tools) but I then knocked it off the cooker and onto the floor. Shh though, nobody knows!


Ingredients
  • 250g pecans halves
  • 140g stoned dates
  • 200g butter, softened, plus extra for greasing
  • 200g light muscovado sugar
  • 2 tsp mixed spice (1 if you don't like it too strong)
  • eggs, beaten
  • 140g self-raising flour
  • maple syrup
  • Ice Cream
  • 600ml double cream
  • 1/2 can condensed milk
  • 1 tsp vanilla extract
  • 4 tbsp maple syrup
  • Praline
  • 100g pecans lightly toasted
  • 50g caster sugar
  • pinch of salt (optional)
  • You'll need the over on 180 desgrees and a 23cm round tin, buttered, lined if you like (I just dust it with flour because I hate the faff of cutting out greaseproof paper)
  • 1) Soak the dates in hot water for 5 minutes
  • 2) Put the butter, sugar and spice into a processor and mix until creamy
  • 3) Drain the dates and add them in with the eggs, 100g of the pecans and whizz until smooth
  • 4) Tip into a bowl and fold in the flour
  • 5) Sprinkle a 150g of pecans over the top of the cake and pop in the oven for 40 minutes
  • 6) When the cake it done, pour over a few tablespoons of maple syrup and leave to cool in the tin

  • For the ice cream and praline
  • 7) Put the pecans, salt if using and sugar in a pan over a low heat and stir gently until the sugar turns amber and the nuts are coated. Tip onto a plate to cool. When cool, place in a sandwich bag or tea towel and break up with a rolling pin or heavy pan
  • 8) Lightly whip the cream until it forms soft peaks. Fold in the condensed milk, vanilla and praline and place in the freezer for 3 hours
  • 9) Take out the ice cream and give it a gentle mix before swirling in the maple syrup and returning to the freezer for another 4 hours

  • Best served when the cake is warm!


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