Sticky Date Pudding- The Perfect Winter Dessert to turn Summer people jealous!!

So finally winter has struck Australia, and I haven’t seen too much winter foods posts at all, and even more all I’m seeing on my “freshly pressed” page are delicious summer food and drinks from bloggers on the other side of the world and to be honest this is making me really jealous! So I’ve finally came up with the perfect winter dessert! This pudding resembles a light date cake until you add the rich caramel sauce ! The more sauce the pudding absorbs, the richer, sweeter and stickier it becomes.This dessert is to go down a treat on any winter day!

Sticky-Date-Pudding

DO YOU THINK THIS THE PERFECT WINTER DESSERT? PLEASE COMMENT YOUR FAVORITE OR THE ONES YOU WOULD LIKE ME TO POST!

Okay to all the people who haven’t heard of this dessert (which I presume to be none) this is not at all a hard dessert to make! If you are capable cook you’ll be facing no trouble at all.

Ingredients:

  • 250g pitted dates, chopped
  • 1 teaspoon bicarbonate of soda
  • 1 1/2 cups boiling water
  • 125g butter, softened
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 3/4 cups White Wings Self-Raising Flour, sifted

Method:

  • Firstly you’d want to preheat your oven to 180°C.  Then grab you cake pan, after grease your and line the pan 7cm deep, 22cm basePlace dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.
  • Next using an electric mixer, beat the butter, sugar and vanilla until pale and creamy. Next add your eggs, only one at a time, beating it well after each addition. Then using a large metal spoon, fold through date mixture and flour until well combined.
  • Carefully spoon your mixture into the prepared pan. Bake for 35 to 40 minutes, now insert a skewer into the centre and if it comes out clean. Turn onto a plate.
  • Now its time to make that sauce. Combine all your sauce ingredients in a saucepan over medium heat. Cook, make sure you stir it often until sauce comes to boil. Reduce heat to medium-low. Summer for 2 minutes.
  • Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce. I’m hoping this dessert would warm you up! Enjoy!

Don’t forget to check out my new blog http://spoonfulofflavours.wordpress.com/

 

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Random Post#2: Brownie Ice Cream Puffs

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These are AMAZING

WOW! The ice cream… the pastry puffs… put them together, You have got to make these.

Prep time:24 hours

Cook time:1 hour

Total Time: 24 hours

Ingredients:

  • Chocolate Brownie Ice-Cream
  • Pastry Puffs
  • 1/2 cup semi-sweet Chocolate chips
  • 1/4 cup whole milk or heavy cream

Method:

  • Melt chocolate at 70% power in the microwave. Stir to melt all the chocolate chips. Add the cream in slowly and stir until completely combined. The ganache should be thin, so if you need to add more cream, add in a teaspoon at a time.
  • Cut puffs in half along the lower third of the puff.
  • Place a small scoop of ice cream onto the pull.
  • Dip the top half into the ganache and place on top of the ice cream.
  • Serve immediately or return to the freezer until ready to serve.

Your kids will love these, your friends will love these, YOU will love these! I promise.

Random recipe#1-Banana and ice-cream Tarts

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6 ingredients, average difficulty and serving 8

  • Preparation time 20-30 minutes

Ingredients:

  • 8 small frozen sweet shortcrust tart cases
  • 1/2 x 380g can Top ‘n’ Fill caramel
  • 1 large banana thinly sliced
  • 1/2 cup of caramel swirl ice-cream

Peanut praline:

  • 1/3 caster sugar
  • 1/4 cup roughly chopped salted  peanuts

Method:

  • Make praline Line a baking tray with baking paper. Place sugar and 1 1/2 tablespoons cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved (don’t boil). Increase heat to medium. Bring to the boil. Cook, without stirring, for 8 to 10 minutes or until deep golden. Remove from heat. Stir in peanuts. Pour mixture, in a thin stream, on prepared tray. Stand at room temperature until set. Break into small pieces.
  • Meanwhile, preheat oven to 180°C/ 160°C fan-forced. Place tart cases (in foil) on a baking tray. Bake for 10 minutes or until golden. Place on a wire rack. Remove from foil cases. Cool.
  • Spoon 3 level teaspoons caramel into each pastry case. Top each with 2 slices banana and a small scoop of ice-cream. Sprinkle with praline. Serve and enjoy 🙂