Wares of Knutsford is pleased to be a supplier of the Mason Cash cookware range.
Mason Cash cookware company
Established in 1800 in a Church Gresley pottery, Mason Cash has been making its traditional style kitchenware for more than 200 years now. The products are prized for their beauty, functionality and iconic design status. Classic items such as Mason Cash pudding basins and mixing bowls have been in place for a very long time and some designs have been in use for more than 100 years.
The company has honed its understanding of the needs of British cooks over time to ensure that its products are always effective, functional and made of the highest quality materials. While products are based upon traditional designs and use, Mason Cash has ensured regular updates to maintain relevance in modern kitchens and cooking requirements, such as bold new colours and patterns to add an up to date finish to classic designs.
The Mason Cash range is popular with professional chefs and enthusiastic amateurs alike.
Using your Mason Cash cookware
You can’t beat a traditional sticky toffee pudding for a rich, indulgent dessert. Quantities are for a 22cm pudding basin.
- 175g dates, stoned
- Half teaspoon bicarbonate of soda
- 1 tablespoon coffee essence
- 75g butter, softened
- 200g soft light brown sugar
- 2 eggs
- 175g self raising flour
- 75g walnuts, chopped
Put the dates in a large bowl with 175ml of boiling water, the coffee essence and the bicarbonate of soda and allow to soak until completely cool. Meanwhile preheat the oven to 180C and butter the inside of the pudding basin.
Use an electric mixer to whisk the butter and sugar until smooth and creamy, then keep whisking as you gradually add the eggs. Carefully fold in the flour, chopped nuts and the dates plus soaking water. Use a wooden spoon to make sure the mixture is well combined then add to the pudding basin and top with a layer of greased aluminium foil.
Bake in the oven for 80-90 minutes. The pudding is cooked when a skewer inserted into the centre comes out clean.
Meanwhile make the sauce:
175g soft light brown sugar
6 tablespoons double cream
50g walnuts, chopped
Add all the sauce ingredients to a saucepan and heat gently, stirring regularly until smooth. Bring to the boil then remove from the stove and set aside to cool.
When the pudding is cooked, turn it out by running a palette knife around the edge and tipping onto a plate. Serve warm with the sauce.