As seen on Ireland AM, TV3 16 December 2013
Perfect for Christmas pudding dodgers and last minute festive entertaining.
I serve this instead of Christmas pudding throughout the festive season. It’s everything you want in a Christmas recipe: boozy, nutty, spicy and decadent. Served with an orange fragranced strawberry compote to juxtapose the dark, sweet stickiness. Imagine the richest, dreamiest, brandy laced sticky toffee pudding and you’re on the right track. Prepare to fall in love with this pudding!
250g pitted dates, roughly chopped
1tsp bread soda
100g butter, softened
200ml castor sugar (use a measuring jug)
250ml flour (use a measuring jug)
1tsp baking powder
100g pecan or walnuts, roughly chopped
200ml sugar (use a measuring jug)
1tsp vanilla essence
Whipped cream, to serve
500g strawberries, hulled and halved
1 inch piece ginger, peeled and sliced into 3
Juice and zest of 1 orange
2tbsp caster sugar
- Combine the dates and water in a pot, bring to the boil, stirring. Remove from the heat and stir in the bread soda, it will fizz up, this is normal. Allow to stand.
- Cream together the butter, sugar and egg until pale and fluffy.
- Sift in the flour, baking powder and salt and mix lightly.
- Fold in the date mixture and nuts.
- Bake in a buttered oven dish at 180°C for 45 minutes.
- Make the syrup by gently melting the ingredients together in a pot, stirring to dissolve the sugar. Pour the syrup over the pudding when it comes out of the oven.
- To make the compote, place all the ingredients in a pot, bring to the boil, then reduce to a simmer for 3 minutes. Remove the ginger.
- Serve warm brandy pudding with whipped cream and strawberry compote.
A Month of Meals Weekend Spring/Summer
For more information email email@example.com
Date: Full weekend Saturday 8 March and Sunday 9 March 2014
Times: 10:30am till 4pm both days
Venue: Miele Gallery, 2024 Bianconi Avenue, Citywest Business Campus, Dublin 24
The definitive course on seasonal menu planning, store cupboard stocking and management, Freezer Fillers, grocery planning, shopping and reducing waste. This is a demonstration cookery class which covers enough seasonal recipes for a month of meals. There is a strong emphasis on healthy, vibrant ingredients, plenty of fruit and vegetables, complex carbohydrates and reducing saturated saturated fat, sugar and salt. All the recipes are nutritionally analysed to give you the the healthiest and tastiest version. We look at portion sizes, proper planning and also reducing food waste. The menus are very well structured with the optimal proportion of meat, seafood and vegetarian recipes using seasonal ingredients. For a treat, we have included a popular weekly dessert. One or two global inspired ingredients give midweek meals the Ish Factor keeping them interesting without wasting money on a whole long list of foods.
Each student will receive a comprehensive recipe folder with additional notes on Pantry Pals, Freezer Treasures and Fresh Friends.
The perfect gift for Christmas, a cookery class with Rozanne Stevens:
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