“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!”
“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
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
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.
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.
Add 1 teaspoon of salt, 150g of white sugar and the zest from 1 lemon and mix to combine.
Drain the sultanas and add to the mix. Keep the soaking liquid for the sabayon.
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.
Butter the inside of your steaming tin then put in 1 tablespoon of plain flour and shake so it coats the butter.
Transfer the batter to the tin and smooth the top.
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.
In a large pot place a small ramekin or heatproof bowl inside and pour in boiling water to just cover it.
Place the steaming tin inside on top of the ramekin and put a lid on the pot.
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.
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)
3 eggs (or 6 yolks)
150ml muscat (from soaking sultanas)
120g white sugar
Mix all ingredients together until completely combined.
Transfer to a saucepan and continuously stir on medium heat until the sabayon has thickened.
Serve a slice of spotted dick with the sabayon and a dollop of thick cream. Enjoy!
“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.
In a food processor, whisk the creamed corn, buttermilk, melted butter and eggs together.
In another bowl mix the corn kernels, cheeses, herbs and flour until combined.
Add the wet ingredients to the dry ingredients and stir until combined.
Spray a silicon muffin pan (or use cupcake liners) and spoon a heaped tablespoon of mixture into each cup.
Sprinkle each muffin with a bit of parmesan cheese.
Bake for 35 minutes or until a skewer comes out clean.
Allow to cool and then devour!
Hello, my name is Craig.
Craig Allister Young is a cellist, orchestrator, arranger, singer and song-writer who works with the QLD Symphony Orchestra in Brisbane.
Over the past 20 years he has orchestrated music for most of the major orchestras in Australia, composed music for the Sydney 2000 Olympics,
toured a cabaret ensemble around QLD and for the past three years has been a musical director and cellist for the QLD ballet. His passion for cooking
saw him embark on his latest adventure as a top 24 contestant in the hugely popular TV sensation Australian Masterchef 2011. It is from this that the idea of
"Musical Menus" materialised as a way of combining his love for music with his passion for creating imaginative culinary dishes. Bon Appetite!