Meet the Chef : Joseph Rawlins
The Owner and Founder of La Popote shares his indulgent recipe for Sticky Toffee Pudding with Vanilla Ice Cream
The husband and wife team of Joseph Rawlins and Gaëlle Radigon are at the head of the popular La Popote Restaurant in Cheshire. Overlooking the beautiful Marton Church, the oldest wooden timbered church in Europe, the fine dining establishment is housed in a renovated farm stead, creating a wonderful ambiance for an exemplary fine dining experience. During the first lockdown the couple used the opportunity to completely refurbish the venue and the new look has received rave reviews from customers.
Joseph, a Wilmslow native is a graduate from Gordon Ramsay’s renowned Tante Marie cooking school with a Cordon Bleu Diploma. He has worked at the award winning restaurant, the Artichoke in Old Amersham as the Demi Chef de Partie and he has worked in French restaurants for the past 7 years. During this time Joseph was trained by the formidable Guillaume Delage. Guillaume opened Jadis in Paris in 2008 to rave reviews and much of Joseph’s expertise was honed under Guillaume’s tutelage.
Joseph’s most recent position was as Head Chef at the impressive restaurant, Le Sauvage in Paris.
Joseph and his team guarantee a truly memorable fine dining experience with gastronomic flair and outstanding locally sourced produce. He has creates a new and tantalising lunch menu each week, with the À la carte menu also changing on a regular basis to reflect the seasons and the availability of meats, fish and vegetables.
CHEF’S RECIPE
Sticky Toffee Pudding with Vanilla Ice Cream
INGREDIENTS
SERVES 4 PEOPLE:
For the Sticky Toffee Pudding
200g Pitted Dates, 350g Water, 1tsp Bicarbonate Soda, 100g Butter, 100g Sugar, 2 Eggs, 250g Self Raising Flour
For the Sticky Toffee Sauce
200g Double Cream, 75g Butter, 75g Demerara Sugar , 1 Pinch Sea Salt
Vanilla Ice Cream
METHOD
Sticky Toffee Pudding
Preheat oven to 170c.
Pre line a baking tray 30cm/30cm square with a 2inch lip with baking paper.
In a saucepan Boil the water and dates. Once it has come up to the boil take off the heat and add the bicarbonate soda and whisk.
Melt the butter in a saucepan.
Whisk together the sugar and eggs. Add the melted butter with the dates.
Fold in the Flour and add to the baking tray.
Bake for 35-45minutes until well risen and springy to the touch (place the tip of the knife into the centre and if comes out clean its cooked).
Leave to cool in the tray once cooked.
Sticky Toffee Sauce
In a saucepan add the cream, butter and sugar and melt and cook out until golden colour and add the salt at the end.
To Serve
Cut the Sticky toffee into squares and pour over the hot sauce. Place a scoop of vanilla ice cream on top.
Serve Immediately.
La Popote Restaurant, Church Farm, Manchester Road (A34), Marton, Cheshire, SK11 9HF
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