Inspiration: well, I've never been a big fan of dates (or this dessert) so I decided to give it a go and make this traditional dessert in a way I like!
Sticky Date Pudding
300 ml boiling water
200g dates, chopped
3/4 t baking soda
50g butter
3/4 C brown sugar
1/4 C golden syrup
2 eggs
1 t vanilla essence
1 1/3 C flour
1 t baking powder
50g crystallised ginger, chopped
zest of one lemon
Preheat oven to 180 degrees. Grease a non-stick 24 cm square baking tin. Pour the boiling water over date and baking soda. Leave to cool. Beat the butter, brown sugar and golden syrup until creamy. Add the eggs, vanilla and dates hen fold in flour, baking powder and ginger (it will be a very wet mixture. Pour into tin and bake about 30 minutes.
Source: The Best of Annabel Langbein Great Foods for Busy Lives
Butterscotch Sauce
3/4 C sugar
1/4 C boiling water
50g unsalted butter
3/4 C brown sugar
1/2 t vanilla essence
1/2 C cream
Heat sugar in a pot over low heat until it turns a deep gold. Carefully pour over boiling water and stir until smooth. Mix in butter and brown sugar, stirring until mixture is smooth and sugar has dissolved. Stir in vanilla and cream. Remove from heat.
Source: The Best of Annabel Langbein Great Food for Busy Lives
Creme Anglaise
2C milk
2 egg yolks
1/2 C sugar
1 T flour
1 t vanilla essence
Heat milk until small bubbles form around edge. Remove from heat. Beat egg yolks with sugar and flour until smooth. Whisk in hot milk and transfer to a saucepan. Cook over medium heat, stirring constantly until sauce comes to a simmer. cook 1 minute longer then remove from heat and stir in vanilla.
Source: The Best of Annabel Langbein Great Food for Busy Lives
hint: just like custard, there is a point in time that it turns so don't take your eyes off it!
Decoration: lemon zest and chopped crystallised ginger
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