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Stir it up magazine October 2014

SIGNATURE DISH >> Coronation Street favourite Wendi Peters is returning to the cobbles this month. The multi-talented actress is reprising her role as the unforgettable Cilla Battersby- Brown after a seven-year absence and, whilst the exact details of her return have been kept a closely guarded secret, there are sure to be fireworks! Says Wendi: “I’m really thrilled to have the opportunity to revisit Cilla and the cobbles for a short while and to see what she has been up to for the last seven years.” Since leaving the Street in October 2007, Wendi has worked extensively in theatre notably in The Mystery of Edwin Drood, Rutherford & Son and White Christmas – a show to which she returns to at the Dominion Theatre, West End this Christmas. On television she has been seen in Hacker Time, Sadie J and Crime Stories. She also indulged her passion for cooking, making it through to the final of Celebrity MasterChef in 2009. “My mum inspired my love of cooking and baking,” explains Wendi. “She was always baking and hosting dinner parties and I loved watching and helping whenever I could. It was always the puddings that were my favourite though. “I’d call myself a competent cook and I love entertaining now at home. I was a finalist on Celebrity MasterChef in 2009 and loved the experience and learnt so much from all the professional kitchens and their chefs. “I’ve really been enjoying doing more projects with food and baking. I’ve been narrating Britain’s Best Bakery on ITV, presenting at The Cake and Bake Show at Earls Court (3rd – 5th October 2014) and doing some brilliant ‘how to’ short films for Wrights Baking (www.youtube. com/wrightsbaking). However it’s back to the day job for a bit now.” Wendi’s signature dish is a classic sticky toffee pudding. “When I appeared on MasterChef I made my sticky toffee pudding (a recipe of my mum’s) and John Torode called it a seriously sexy pudding! I get asked to make it a lot now and was thrilled when I was asked if it could be put in one of the MasterChef cookbooks. It’s really light and not stodgy at all but is really sweet and the toffee sauce is delicious. I always serve it with vanilla ice cream but cream or custard would be just as good.” 34 OCTOBER 2014 by Wendi Peters My signature dish “...on MasterChef I made my sticky toffee pudding and John Torode called it a seriously sexy pudding!” Wendi Peters’ Sticky Toffee Pudding >> Serves 4 Put the Demerara sugar, butter, and cream into a saucepan and heat gently. Let simmer for 3 minutes. Remove the pudding from the oven, pour over half the sauce and place under the grill until it bubbles. 6. Serve the pudding while hot with the remaining sauce poured over the top or alongside as an accompaniment. Ingredients For the pudding: 85g sugared, stoned chopped dates 85g light soft brown sugar 45g unsalted butter, softened 1 egg 115g plain flour 1 tsp bicarbonate of soda 1 tbsp vanilla extract For the sauce: 150g Demerara sugar 85g unsalted butter, softened 4 tbsp double cream Method 1. Preheat the oven to 180°C. Butter a 16 x 12cm (6 ½ x 5in) ovenproof dish. 2. Put the dates into a bowl and pour over just enough boiling water to cover them. 3. In a separate bowl, cream together the soft brown sugar and the butter. Beat the egg into the creamed mixture with some of the flour before adding the rest of the flour. 4. Add the bicarbonate of soda and vanilla extract to the dates and then stir into the creamed mixture until well mixed. Pour into the ovenproof dish and back in the oven for 30-35 minutes or until well risen and a cake skewer when inserted comes out clean. 5. Just before the pudding is cooked, make the toffee sauce. Preheat the grill to hot.


Stir it up magazine October 2014
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