Puddings with Tala

Dear Tala friends,

We are delighted to be launching some new Tala pudding basins, which we are proud to say, are manufactured in the UK.
Both durable and hardwearing, they can be boiled or used in the microwave, and they are safe for storing your puddings in the freezer. And of course they all come with a lid.
We would like to share a delicious sticky toffee pudding microwave recipe with you, to inspire some marvellous pudding creations.

Yours,

Ms Taylor

The Recipe

Sticky Toffee Pudding
To serve 6 people

Shopping List:
For the pudding sponge:
100g chopped pitted dates
50g dried fruit
1 tsp baking soda
175ml boiling water
150g muscovado sugar, light is best
1 tsp cinnamon
75g butter at room temperature
2 medium eggs
175g self-raising flour

For the toffee sauce:
150g butter at room temperature
225g muscovado sugar, light is best
6 tbsp crème fraîche
Pecans to serve

Recipe Instructions:
1. Grease and line the base of your Tala pudding basin in preparation for the sponge mixture.
2. Using a Tala Dry Cook’s Measure, pour the dates and dried fruit into a mixing bowl along with the baking soda and boiling water. Set aside for the moment.
3. In a second mixing bowl, cream together the muscovado sugar, cinnamon and softened butter until fluffy. Add the eggs then sift in self-raising flour using a Tala trigger sifter for ease and speed. Now fold in the fruit mixture from the first mixing bowl.
4. Pour the mixture into your Tala pudding basin and cook in the microwave for 5 minutes on medium-high (750W). Leave to stand for 1 minute.
5. To prepare the toffee sauce, put the softened butter, muscovado sugar and crème fraîche into a separate Tala pudding basin or other bowl and microwave for 2-3 minutes on medium high (750W). Remove and stir.
6. Turn out your pudding from the first basin and place onto a serving dish. This will lift with ease using the lining paper from your preparation. Top with your piping hot creamy toffee sauce. Sprinkle with pecan nuts to finish. Serves 6 people.

Your shopping list

Tala, originating from Taylor and Law, has been associated with baking and icing for over 100 years - since 1899.
We still proudly own catalogues ranging from the 1920's up untill today, containing products which are still made in the same way; lovely, English manufacturing.

Traditional methods are used to manufacture most of our products. This involves production by hand, by a small team of skilled people behind the high quality of each product.
A priority of Tala has always been to create products that are built to last. Take an icing nozzle manufactured in the 1920's, and it will still fit an icing syringe made today. So we couldn't be more honest when we say you are using products that your mothers and grandmothers have always used.

Heritage
Making Strawberry Jam

Dear Tala Friends,
Please see my jam strawberry recipe which makes about 1.5kg (approx. 4-5 x340g jars), preparation time is 20 minutes and cooking time 15-20 minutes. For the full Tala preserving range, please see the collection tab above.
Please go on writing to me about your success and your worries; I shall always be glad to help you with your problems.
Yours,
Ms Taylor

The Recipe

Ingredients
1.3 kg strawberries, washed, hulled and left whole
1kg bag jam sugar (with added pectin)
Juice of 1 lemon
Knob of butter

Method
Wash 4 or 5 jars in hot soapy water, rinse and dry. Place the jars in the oven and heat to 170°C (gas mark 3). Once the oven has heated they will require 10 minutes to sterilise. Turn the oven off, leaving the jars inside to keep warm. Alternatively please use sterilising tablets and warm water.

Place the sugar, strawberries and lemon juice in a large, wide pan. Clip the jam thermometer to inside of the pan to monitor the jam's temperature as it increases. Heat gently, stirring occasionally, until the sugar has dissolved. Stir in the butter and bring to the boil. Boil rapidly for 5-6 minutes until the setting point is reached (105°C -clearly marked on the jam thermometer).

Remove from the heat and skim off any scum from the surface using a slotted metal spoon. Leave the mixture to cool for 30 minutes.

Stir the jam, then pour into the warm jars using the funnel. Place a wax disc over the jam in each jar. When cool, top with a damped cellophane disc and secure with an elastic band. Wipe the jars with a warm cloth, label and date, then store for up to 6 months in a cool dry place.

Your shopping list
How to Decorate a Cake, Tala's Guide to Icing

Click the link below for guidance and tips on how to ice a whole cake, to piping techniques and icing recipes.  

How to Sterilize Tala Preserve Jars

This guide will talk you through three different methods (Oven, Microwave and Dishwasher) to preserve Tala storage jars for your preserves.

Create a Crisp Pastry Base with Tala's Ceramic Baking Beans

This guide will instruct you how to use our Ceramic Baking Beans for perfect crisp pastry bases.

Using your Tala Jam Making Equipment

A step by step guide on how to use each piece of preserving equipment for all Tala Jam Sets, and Cook's tips for perfect preserves.

Lining Tala's Traditional Flan Rings

This guide explains how to use Tala's flan rings and offers care instructions.

Top Tips for the Trigger Action Flour Sifter

Click the link below for information on care and usage for our flour sifters.

Using a Pie Bird for Perfect Pie Crusts

Here we give you a demonstration on how to use Tala's Pie Bird, for perfect pies.

Connect with us on-line

Contact Ms Taylor by email

If you would like further help or any additional advise write to me, Ms Taylor.

ms.taylor@talacooking.com

Write to us at

George East (Housewares) Ltd
Sales and Marketing Office
The second Floor Offices
251-253 London Road East
Batheaston
Bath
BA1 7RL
T: 01225 859635

Press contact

Rumour PR
Unit 1, The Old Stable House
Between 53-55 North Cross Road
London SE22 9ET

E: hello@rumourpr.com
T: 020 8693 0878
W: www.rumourpr.com

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