Tipsy Cake

Heston Blumenthal’s classic — individual brioche pots baked with layers of sweet brandy and Sauternes-spiked cream.

Servings: 6

Prep: 1h

Cook: 25m

Total: 1h 25m plus overnight proving

120g whole milk
19g fresh yeast
10ml honey
5 large eggs
1 egg yolk
10ml vanilla paste
60g caster sugar, plus extra for sprinkling
500g plain flour, plus extra for dusting
1 1/2 tsp salt
250g butter, soft but not warm, divided into 4 portions, plus extra for brushing
75g caster sugar, extra
75g demerara sugar
40g Sauternes
60g brandy, plus extra for serving
10ml vanilla paste, extra
500g double cream

Day 1 — brioche dough: place the milk, yeast, vanilla paste and honey in a stand mixer bowl and whisk until the yeast has dissolved.
Add the eggs, flour, sugar and salt. Fit the dough hook and knead on a low-medium speed for about 5 minutes.
Add the butter one portion at a time, letting each fully incorporate (2.5-3 minutes) before adding the next.
Once all the butter is incorporated, increase the speed and knead for 25-30 minutes, until the dough is glossy and the gluten is fully developed.
Cover and refrigerate overnight.
Day 2 — tipsy cream: blend both sugars with the Sauternes and brandy, then strain into the cream and stir to combine.
Brioche & assembly: roll out half the dough to 1.6mm thickness. Cut into 2cm strips, then into 12g squares, and chill briefly in the freezer.
Roll each piece into a smooth ball. Dip each ball in melted butter and coat lightly with sugar. Place 5 balls in each cast iron pot, cover, and prove in a warm place until doubled in size (about 4 hours if frozen).
Preheat the oven to 180°C with a pizza stone inside. Bake the pots next to the stone for 15 minutes.
Remove, slice between the dough balls, and add 25g of tipsy cream. Bake for a further 5 minutes, remove, add 12g more cream, and repeat once more.
Brush with brandy and serve.