Giovanna Fletcher's sticky toffee cheesecake pudding recipe
Author, blogger and presenter Giovanna Fletcher shared this sticky toffee cheesecake pudding recipe with Beder UK, the mental health charity, for the new Eat With Beder cookbook, which helps raise awareness around mental wellbeing and suicide prevention.
Giovanna says: “Mental health is something we all need to focus on, especially with boys and men who are statistically more affected by suicide. As the mother of three young boys, it’s something I think about for their future. My advice would be to keep checking in with your feelings and know that life is a collection of moments that pass. Sometimes those moments seem so huge and monumental it’s hard to see past them, but they’ll move on.”
Ingredients
- 200 g full-fat cream cheese
- 100 g mascarpone
- 75 g caster sugar
- 1 tsp vanilla extract
- 1 large egg
- 7.1 oz full-fat cream cheese
- 3.5 oz mascarpone
- 2.6 oz caster sugar
- 1 tsp vanilla extract
- 1 large egg
- 7.1 oz full-fat cream cheese
- 3.5 oz mascarpone
- 2.6 oz caster sugar
- 1 tsp vanilla extract
- 1 large egg
- 175 g Medjool dates, pitted (prepared weight)
- 100 g butter, plus extra for greasing
- 125 g light brown sugar
- 2 large eggs, beaten
- 200 g plain flour
- 2 tsp baking powder
- 1 pinch of salt
- 6.2 oz Medjool dates, pitted (prepared weight)
- 3.5 oz butter, plus extra for greasing
- 4.4 oz light brown sugar
- 2 large eggs, beaten
- 7.1 oz plain flour
- 2 tsp baking powder
- 1 pinch of salt
- 6.2 oz Medjool dates, pitted (prepared weight)
- 3.5 oz butter, plus extra for greasing
- 4.4 oz light brown sugar
- 2 large eggs, beaten
- 7.1 oz plain flour
- 2 tsp baking powder
- 1 pinch of salt
- 100 g Carnation caramel
- 8 scoops of vanilla or salted caramel ice cream, to serve
- 1 jug of custard, to serve
- 3.5 oz Carnation caramel
- 8 scoops of vanilla or salted caramel ice cream, to serve
- 1 jug of custard, to serve
- 3.5 oz Carnation caramel
- 8 scoops of vanilla or salted caramel ice cream, to serve
- 1 jug of custard, to serve
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 50 mins
- Cooking Time: 45 mins
- Serves: 8
Step-by-step
- Preheat the oven to 180°C/160°C fan/Gas Mark 4. Pour 275ml of boiling water over the pitted dates and leave to soak for 15 minutes. Using a food processor, blitz until you have a smooth purée and then transfer into a bowl to cool.
- Use an electric whisk or the paddle attachment on a stand mixer to beat the cream cheese, mascarpone, caster sugar and vanilla together for about 3-4 minutes until thickened. Don’t worry if it seems runny to start with, as it will thicken again.
- Scrape down the bowl using a spatula and then beat in the egg until combined.
- Beat the butter and brown sugar together for 4-5 minutes using an electric whisk until light and fluffy, then scrape down the sides of the bowl and gradually add the beaten eggs until combined.
- Tip in the flour, baking powder and salt, mix until everything is incorporated, then fold in the cooled date purée. Spoon dots of the cheesecake mixture and dots of the sticky toffee mixture into a buttered baking dish and gently marble them with a skewer or a teaspoon. Put the caramel into a small bowl and beat with a spoon to loosen, then drop tablespoons on top of the sticky toffee cheesecake and lightly marble them into the mix. Bake the pudding for 45-50 minutes until a skewer inserted into the sticky toffee section comes out clean.
- Scoop the pudding into bowls and serve warm with ice cream or custard.
Recipe extracted from Eat With Beder by Razzak Mirjan (Meze Publishing, £24.99). Photography by Kimberley Espinel.
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