Sticky date pudding

Photo by Gary Donald Corbett

“Who doesn’t like sticky date pudding?! It’s one of the top desserts on many menus around the world and a regular recipe in my own kitchen. I’ve been testing a vegan recipe for catering and have realised this is better than the version I used to make. With the addition of banana to replace the eggs you do get and extra flavour in the mix but it compliments the traditional flavours so well. Enjoy!”

Watch the video here

https://youtu.be/BCxatZoIIBM

Ingredients for the pudding

  • 1 cup soy milk (you can use cows milk or vegan alternative)
  • 2 cups dates
  • 1/4 cup golden syrup
  • 1 teaspoon bicarb soda
  • 2 bananas
  • 1/2 cup olive oil (or vegetable oil)
  • 1/2 cup brown sugar
  • 3/4 cup self raising flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
Ingredients for the sauce
  • 110g Nutikex (or butter)
  • 200g brown sugar
  • 1 tablespoon vanilla
Method
  1. Heat your oven to 180 Celsius
  2. Place soy milk, dates and golden syrup in a saucepan and heat while stirring until dates are soft.
  3. Add 1 teaspoon of bicarb soda and stir. Put aside to cool.
  4. Using a fork mash the bananas with the olive oil.
  5. Combine the dry ingredients and mix together.
  6. Add the bananas and dates to dry ingredients and mix together.
  7. Line a slice tin with baking paper and spoon the batter in, smoothing it down.
  8. Bake in a 180 Cescius oven for 20-30 minutes or until a skewer comes our clean.
  9. For the sauce combine all ingredients in a saucepan and bring to the boil while stirring.
  10. While the pudding is still hot spoon over some of the sauce.
  11. Serve with extra sauce, coconut ice-cream, Medjol dates and a sprinkle of chopped walnuts.

 

Spotted dick

Photo by Gary Corbett

“Who doesn’t like a spotted dick. (Insert giggling here). This traditional English steamed pudding is delicious on a cold night and very moorish. I’ve omitted the suet and added some sour cream and boozed-up the sultanas. You can use other dried fruit or nuts if you want and I’ve changed out the traditional custard for a French style Sabayon. Enjoy!”

Spotted dick ingredients

  • 200g sultanas
  • 1 cup muscat
  • 250g frozen butter
  • 400g self-raising flour
  • 1 teaspoon salt
  • 150g white sugar
  • Zest of 1 lemon
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 6 eggs
Method
  1. Place your sultanas and muscat in a saucepan and bring to the boil. Reduce the heat to a simmer an cook for 15 minutes. Allow them to cool in the liquid.
  2. Grate 250g of frozen butter into a bowl. Add 400g of self-raising flour and gently mix through with your fingers so the butter is coated in flour.
  3. Add 1 teaspoon of salt, 150g of white sugar and the zest from 1 lemon and mix to combine.
  4. Drain the sultanas and add to the mix. Keep the soaking liquid for the sabayon.
  5. Whisk 6 eggs with 1/4 cup of sour cream and 1/4 cup milk. Add this to the dry ingredients and mix to combine.
  6. Butter the inside of your steaming tin then put in 1 tablespoon of plain flour and shake so it coats the butter.
  7. Transfer the batter to the tin and smooth the top.
  8. Cut a piece of baking paper to fit over the batter and cut a few slits in the top. Smooth this over the batter and put the lid on the tin.
  9. In a large pot place a small ramekin or heatproof bowl inside and pour in boiling water to just cover it.
  10. Place the steaming tin inside on top of the ramekin and put a lid on the pot.
  11. Bring your water to a simmer and let the pudding steam for 90 to 120 minutes. Every half hour check the water level and add more boiling water if necessary.
  12. Carefully remove the steaming tin and test to see if the pudding is cooked by putting a knife or skewer in. If it doesn’t come out clean then put the tin back to steam for another 10 or 20 minutes. (In the size tin I have this took 2 hours)
Sabayon ingredients
  • 3 eggs (or 6 yolks)
  • 150ml muscat (from soaking sultanas)
  • 120g white sugar
Method
  1. Mix all ingredients together until completely combined.
  2. Transfer to a saucepan and continuously stir on  medium heat until the sabayon has thickened.
  3. Serve a slice of spotted dick with the sabayon and a dollop of thick cream. Enjoy!

 Youtube video link

https://youtu.be/ECMwBtcTGfI

 

 

Corn, cheese and herb muffins

Photo by Gary Corbett

“These corn, cheese and herb muffins were one of the earliest things I remember baking (once I left home).  They’re incredibly moorish and fabulous warmed up with a bit of butter.  They also freeze really well so you can throw one in your bag straight from the freezer for morning tea. You can use whatever fresh or dried herbs you have to hand, so I used a combination of sage and parsley.  Good luck eating only one! Enjoy!”

You can find the video on my Musical Menus YouTube page.

https://youtu.be/2UQ4ptY6oMw

Ingredients

  • 200g creamed corn
  • 200g buttermilk
  • 60g melted butter
  • 2 eggs
  • 300g frozen, tinned or fresh corn kernels
  • 75g grated cheddar
  • 75g grated parmesan cheese
  • 1/4 cup chopped herbs (I used sage and parsley)
  • 300g self raising flour
  • 2 tsp salt
  • Extra parmesan for topping

Method

  1. Heat your oven to 180 celsius.
  2.  In a food processor, whisk the creamed corn, buttermilk, melted butter and eggs together.
  3. In another bowl mix the corn kernels, cheeses, herbs and flour until combined.
  4. Add the wet ingredients to the dry ingredients and stir until combined.
  5. Spray a silicon muffin pan (or use cupcake liners) and spoon a heaped tablespoon of mixture into each cup.
  6. Sprinkle each muffin with a bit of parmesan cheese.
  7. Bake for 35 minutes or until a skewer comes out clean.
  8. Allow to cool and then devour!