Being one of the most known culinary faces in the country, Chef Petty Elliott started her love affair with the culinary world in 2004. Growing up in Manado, North Sulawesi, Chef Petty is always keen and passionate to develop modern Indonesian cuisine as well as incorporating authentic Indonesian ingredients in her creations. Food aficionados can learn and get a taste of Chef Petty’s creations through her cooking classes and demonstrations where she likes to host special promotions and designs themed menus with Indonesia’s leading hotels and restaurants.
We caught up with the self-taught chef and asked her to share a wonderful Ramadan recipe and she chose the delightfully English Sticky Toffee Pudding. This is not surprising given Chef Petty’s long history with the United Kingdom—she participated in the BBC’s Masterchef competition back in 2001 and is married to a Brit.
For her Sticky Toffee Pudding, Chef Petty has replaced several of the ingredients and incorporated indigenous Indonesian elements (dates, coconut cream, brown sugar, sago, rice and mixed spices) to make the pudding the perfect menu for your fast-breaking meal. Enjoy!
Sticky Toffee Pudding (24 slices)
260g medjool dates, stoned and roughly chopped
1.5 tablespoons bicarbonate of soda
450ml boiling water
80g unsalted butter, softened
200g coconut sugar or palm sugar
260g mix flour (sago, rice and mung beans flour), sieved
3 whole eggs, beaten
1.5 teaspoon baking powder
1.5 teaspoon mixed spices
120g roasted walnuts, local almonds or cashews
140ml coconut cream
125g unsalted butter
150g palm sugar or coconut sugar
Pre-heat the oven to 180C. Butter a baking dish approximately 28cm x 40cm in size. Put the dates and bicarbonate of soda in a heatproof dish and cover with the boiling water. Leave to soften while you prepare the rest of the pudding.
Make the sauce by putting all the ingredients into a pan and heat slowly until the butter has melted. Turn up the heat and bring to the boil for about 2-3 minutes. The sauce should be perfectly thick from the coconut cream. Pour half the sauce into the base of the dish and then put it in the freezer and set aside the rest of the sauce.
Using a mixer, beat together the butter and sugar until fluffy and then beat the eggs a little at a time. Mix the flour and baking powder. Stir in the flour until well combined and then add the dates and their soaking water, and the walnuts, and mix well.
Take the dish out of the freezer and pour the batter on top of the toffee sauce. Put into the oven for 30 minutes until cooked. To check, use a skewer to test—it should come out clean—and then take out of the oven. Drizzle with half of the sauce.
To serve, slice the cake into 24 slices. Place the cake into an individual serving dish. Drizzle with a little bit of the sauce, add cream, ice cream or yoghurt as you wish. Garnish with one whole date for each dish and blue pea flowers or any edible flower.