NOTES FROM THE KITCHEN

Festive Sticky Toffee Pudding With Gingerbread Caramel Sauce And Vanilla No Churn Ice-Cream

If you read the first in our ‘Notes From The Kitchen’ mini series last month you’ll already be aware that we have shared the recipe for our famed braised ox cheek. If you’ve not had the chance to look at the post then we urge you to check it out by following this link. Iscoyd Head Chef Jason Hodnett, affectionately referred to as ‘Chef’, has very kindly capitulated to our not so subtle demands for a festive inspired pudding for the Christmas period. It is the 1st December after all, Christmas has officially begun and boy has Chef delivered!

Another wedding breakfast favourite with so many of our couples is our sticky toffee pudding recipe which Jason has tweaked slightly to give the dish a festive flavour. The gingerbread caramel sauce is not only delicious but it’s officially ‘Christmassy’ too. Perhaps you might be tempted to have a go at recreating it at home for friends and family during the holidays. The set of ingredients below is based on a serving for eight people so bear this in mind if your friends and family start demanding seconds. Honestly it’s so good that we wouldn’t be surprised!

As with our last post, we have created recipe cards that detail the ingredients needed for each component of the dish as well as the step by step instructions on how to make the pudding itself. We would be thrilled to hear from those of you who attempt to cook this beautiful combination; do let us know either by emailing in, leaving a comment on this post or even by sharing a photo with the hashtag #iscoydstickytoffee

We really hope this has inspired you to cook this festive pud for yourselves. If you have any questions, then please let us know. We will be only too happy to answer them. And do let us know which recipe you would like Chef to share next…

All our Iscoyd love

xxx