Sticky Date Pudding
200g Seeded Dates
310ml boiling water
1 tsp bi-carbonate soda
70g chopped butter
100g brown sugar
70g candied ginger
120g self-raising flour
50g plain flour
- Preheat oven to 180°c. Grease a deep 20cm round cake pan and line the base with baking paper.
- Combine dates and boiling water, and stir in bi-carbonate soda. Cook for five minutes.
- Blend date mixture with butter and sugar to form a chunky paste cool slightly. Add eggs and flour.
- Pour mixture into the lined cake pan. Cook for about one hour in a bain-marie. Stand for ten minutes, and then turn out onto cooling rack.
Basic Caramel sauce
200g Castor sugar
200ml cream (35% fat)
- Gather and weigh out all ingredients.
- Place granulated sugar in a very clean saucepan over low heat and cover with water. Stir with a wooden spoon until sugar dissolves.
- Using a pastry brush dipped in water, gently brush down the sides of the saucepan to remove any sugar crystals.
- Bring to the boil and cook, without stirring, until the caramel thickens and is an amber colour.
- Take of the heat and add the butter and combine, then poor the cream slowly while stirring until well combined.
250g Castor sugar
1 lemon juice
4 slices of fresh ginger
- Peal the pears and remove the core. This can be done easily with a parisienne cutter on whole pears and halves.
- Place all ingredients into a small pot and mix to dissolve sugar. Place on the heat and bring to the boil and simmer lightly for 5-10minutes.
- Place prepared pears into the stock syrup and cover with a cartouche.
- Bring to the boil turn heat down to slow simmer and poach gently for around 10-15 minutes.
- Test firmness of pear with a skewer they should be soft but not falling apart. Cool on bench top in the syrup