Sticky Toffee Pudding Recipe

Sticky Toffee Pudding

Autumn has arrived bringing with it a chill in the air, darker evenings and a hankering for all things sugary and warm. This weekend sees the return of the Sticky Toffee Pudding Competition in Padstow with amateurs and top chefs competing to win the coveted best pudding award! Our own Executive Chef and MasterChef winner, James Nathan, will be taking part along with other celeb chefs such as Nathan Outlaw and Paul Ainsworth. 

To celebrate the competition and the return of all things cosy this autumn, James has added his (hopefully award winning!) sticky toffee pudding to The Green Room menu and we’ve also managed to get him to share it with us so you can have a go making it at home. Enjoy. 

175g whole dates
300ml boiling water
1tsp bicarbonate of soda
50g softened unsalted butter
80g caster sugar
80g dark brown sugar
2 eggs, beaten
175g flour
1tsp baking soda
Pinch of ground cloves
75g chopped walnuts
cream or custard to serve (optional)
For the toffee sauce:
115g butter
75g caster sugar
40g dark brown sugar
140ml cream

1. Firstly make the toffee sauce by combining  the ingredients in a pan and heating gently until it combines to form a delicious toffee sauce.
2. Pour half of the sauce into the bottom of a baking tray and place in the freezer.
3. While the sauce is freezing, soak the dates in the boiling water and bicarb.
4. Beat the softened butter and two sugars until soft and fluffy.
5. Add the beaten eggs a little at a time.
6. Stir in the flour, baking soda and cloves until smooth then add the dates and the liquid they have soaked in as well as the chopped walnuts.
7. Remove the baking tray with the frozen toffee sauce in from the freezer and pour over the cake batter. Bake at 180c for 30 minutes or until golden and firm to the touch.
8. Once cooked, prick holes all over, pour over the remaining toffee sauce and pop under a hot grill before serving.

James Nathan at Camp Bestival – Lemon Sole Salad Nicoise Recipe

    James Nathan Lemon Sole Salad Nicoise If you are lucky enough to be at Camp Bestival this weekend then you can see our very own MasterChef James Nathan cooking up a storm at the Hotpoint Festival Kitchen. He’ll be showing the Bestivalers how to cook a beautiful summer dish – Lemon Sole Salad Nicoise. We grabbed a few minutes with him to get the yummy recipe before he packed up his cooking gear and wellies and headed off to the sunny fields of Dorset. Of course James is a super chef and MasterChef winner and his Lemon Sole Salad Nicoise recipe has some fancy bits, so we have two versions – his original and an adapted one with easier to find ingredients. Although the easier version might not look quite so stunning on the plate it will taste the same and still look very pretty. You can often find samphire in bigger supermarkets now and edible flowers can be gathered from your garden (carefully!) such as nasturtium, scented geraniums and borage. Both recipes will serve four people.

James’ Lemon Sole Salad Nicoise Ingredients:

  • 2 lemon sole, filleted
  • 50g brown shrimps
  • 8 small Vitellote potatoes
  • 8 quails eggs
  • 16 french beans
  • Punnet of heritage cherry tomatoes
  • 12 black olives
  • 10 anchovy fillets
  • Handful of wild samphire and sea purslane
  • Handful of wild mustard leaves and flowers
  • Sachet of squid ink
  • Micro basil
  • Nasturtium flowers
  • 8 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 4 tbsp white wine vinegar
  • Sea salt
  • Caster sugar
  • Lemon juice

Easier Ingredients List:

  • 2 lemon sole, filleted
  • 50g brown shrimps or prawns
  • 8 small new potatoes
  • 2 hens eggs
  • 16 french beans
  • Punnet of cherry tomatoes
  • 12 black olives
  • 10 anchovy fillets
  • Handful of samphire
  • Fresh basil
  • Edible flowers (optional)
  • 8 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 4 tbsp white wine vinegar
  • Sea salt
  • Caster sugar
  • Lemon juice

Lemon Sole Salad Nicoise Method:

  1. Cook the potatoes and French beans and then refresh in ice.
  2. Cook the eggs until they are soft boiled.
  3. For the easier recipe go to step 4. If you are following James’ Masterchef recipe then make an emulsion from the wild mustard leaves, 1 tbsp Dijon and 2 tbsp olive oil by popping in a blender until smooth. Keep to one side.
  4. Blend together anchovies, black olives, 1 tbsp Dijon, 2 tbsp olive oil and white wine vinegar to create another emulsion.
  5. Cut the tomatoes in half and sprinkle with a tiny bit of salt and sugar.
  6. Pan fry the lemon sole fillets by placing them skin side down in a frying pan. Put a saucer on them to weigh them down for 20 seconds to stop them curling up. Cook for two minutes and then remove the pan from the heat and let the fillets sit in the pan until they are cooked through, this will stop them overcooking. Squeeze a little lemon juice over the fillets.
  7. If you are doing James’ version then brush an artistic swipe of squid ink on the middle of the plate.
  8. Arrange the fish, potatoes, French beans, tomatoes and eggs on the plate (along the back of the squid ink line if using).
  9. Decorate with samphire, basil and edible flowers.
  10. Dot with the emulsion (two emulsions for James’ recipe).

The Lemon Sole Salad Nicoise is currently on the Thursday night 7 course taster menu at The Green Room Restaurant if you fancy trying James’ version. James Nathan Lemon Sole Salad Nicoise Recipe Camp Bestival 2015

Relax With Our Tips and Homemade Salt Scrub Recipe

Just Breathe - time to relax Relax, we are here to rescue you from a hectic work schedule, small people demanding your time and not enough hours in the day. These all soon add up to equal a whole lot of stress and lack of time for yourself. We know, we’ve been there. It’s time to breathe and relax. So, we’ve quizzed our Spa Head Therapist, Corrine, for her top 5 relaxation tips:
  1. It might sound a bit clichéd and hippy-dippy but you’ll be surprised how much deep breathing really does work when you need to relax. Sit up straight and focus on your breathing for a few minutes. Breathe in deeply then slowly exhale, being mindful of each breath. It’s been proven to slow your heart rate and lower your blood pressure.
  2. Place a warm heat wrap around your neck and shoulders for a few minutes. Most people hold their tension in their shoulders so this will ease muscles and help them relax. A hot water bottle or a microwavable wheat bag is perfect for this. A few drops of lavender essential oil onto the wrap will take this to the next level, releasing their aroma with the warmth.
  3. Have a good laugh. Whether its a few too many wines with the girls or just watching a funny movie, a good giggle will work wonders at helping you to relax by boosting endorphin levels.
  4. Reach out. Talk to a friend, your mum, partner – release some tension by talking over whatever is stressing you out. You might find an offer of help, an idea for a solution or even just a bit of fresh perspective – all of these will help you relax. Even just a good old moan over a coffee will help you feel better, just don’t bottle things up.
  5. Make some time for you. Whether that’s a walk with the dog, having a go at our homemade salt scrub recipe below, or just having a sit down with a cuppa and a slice of cake, do whatever makes you feel good. If you enjoy it then you know its working.

Scrub Away Stress and Relax

Home-made Salt Scrub - time to relax If these tips don’t quite cut the mustard for you then you’re in need of something stronger. Try this homemade salt scrub recipe – you can whip it up from bits and bobs lying around your kitchen, lock yourself in the bathroom away from the littles for five minutes and emerge detoxed, smooth skinned and radiant. Grab a bowl or dig out a jam jar from the back of the cupboard and mix about two parts salt (any old salt will do here, go organic if you’re feeling fancy, or just grab that old pack of table salt) to one part oil. Sunflower, olive, coconut, almond – they’ll all work, just don’t use baby oil which will actually dry your skin out. Raid the fridge for some lemon or lime zest or hunt in the garden for some lavender or rosemary to add to the mix. Pour your favourite drink, run a nice warm bath, light a candle, lock the door and scrub away, especially dry areas such as knees and elbows. Lie back, relax, soak for as long as you can get away with and emerge renewed. Bliss.

Remember that feeling when your holiday begins?

Retallack Resort lodges in the trees We all remember the feeling we get when it’s time to set off on our well-deserved holiday. Whether it’s as you set off on your travels or that moment you arrive at your destination the start of an adventure helps build a feeling of relaxation and excitement. Continue reading

Wake-boarding returns to Retallack beach style

wakeboarding park retallack resort cornwallIt’s early afternoon just one day before the launch party for Retallack’s Wake Park and there’s a hive of activity around the lake. Wake-boarding isn’t new to the resort but it’s safe to say this time around we are going bigger, better and creating a far more exciting experience for everyone who cares to visit for the day or those who are staying in one of our lodges. Continue reading