Toffee Tangerines Recipes

Steps:

• Neatly line the base and sides of a 20x30cm baking tin with baking parchment. Tip the sugars, cream and butter into a large heavy-based deep saucepan and heat gently, stirring occasionally until all the ingredients have come together and the sugars and butter have melted. Place a sugar thermometer or digital cooking thermometer in the pan, turn up the heat and boil everything together vigorously without stirring until the temperature reaches 125C. Remove from the heat and stir in the vanilla. Leave for a moment for any bubbles to settle, then carefully pour the molten toffee into the prepared tin, swirling the tin until the toffee covers the base. Leave the toffee for at least 2hrs to set - overnight is ideal.
• Use the parchment to lift the set toffee out of the tin and cut into squares or fingers. If the toffee is sticking to the knife, lightly oil the blade. Wrap the toffees in waxed paper and store in a jar for up to two weeks at room temperature or a month in the fridge.

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Steps:

• Place the dates and baking soda in a bowl, and pour 1 cup boiling water over them. Let them sit for 1 hour, and then strain the dates (reserve the water). Purée them in a food processor, pour the liquid in, and pulse to combine.
• Preheat the oven to 350°F.
• Prepare a 9-inch springform pan by spreading butter on the inside surfaces, lining the bottom with parchment paper, and buttering the parchment.
• Sift the flour and baking powder together. Stir in the salt.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugars at medium-high speed for 4 to 5 minutes, until light and fluffy. Add the eggs, and beat until fluffy again. Add the date purée and the flour mixture, alternating, to the butter mixture, and combine well.
• Pour the batter into the prepared pan. Bake for 35 minutes, until the pudding is dark brown. Immediately after removing the pudding from the oven, pour 1/2 cup of toffee sauce over the top. Let the pudding rest for 15 minutes before serving.
• While the pudding is baking, cut the stem and blossom ends from the blood oranges. Place the oranges cut-side down on a cutting board. Following the contour of the fruit with your knife, remove the peel and cottony white pith, working from top to bottom, and rotating the fruit as you go. Slice each orange into 8 to 10 pinwheels.
• Peel the tangerines, separate them into segments, and remove all the white veins, or pith. Slice the kumquats into pinwheels. Chill the fruit until you are ready to serve.
• Using a stand mixer fitted with the whisk attachment (or by hand), whip the cream and crème fraîche together to soft peaks.
• Slice six pieces of warm pudding (the pudding serves twelve) and place them on six dessert plates. Spoon the rest of the warm toffee sauce over the slices. On each plate, dollop a heaping tablespoon of the whipped crème fraîche next to each piece and arrange the citrus evenly over and around the pudding. Scatter the kumquats in a beautiful natural style.