Date and Banana pudding

Date and Banana pudding

Ingredients for Date and Banana pudding

1 tbsp castor sugar to taste
500 gm seedless dates
3 large bananas, peeled and sliced
300 ml double cream
4 tbsp warm brandy
Finely grated rind of 1 orange
4 tbsp orange juice
1 tbsp sherry

Garnish
Banana sliced, sliced dates and oranges


Method for Date and Banana pudding

Soak dates in warm brandy for 1 hr. Drain and retain brandy, halve the dates. Arrange half the dates in a serving dish. Place half the sliced bananas on top. Cover with remaining dates, then bananas. Sprinkle with Sherry. Pour cream in a bowl, pour in 2 tbsp brandy, orange rind and juice, stirring constantly to prevent the cream from separating. Mix in castor sugar to taste. Then pour the flavoured cream evenly over dates and bananas. Place in the fridge for 30-45 min before serving. Decorate with sliced fruits

Sticky Toffee Pudding

Sticky Toffee Pudding

Ingredients Sticky Toffee Pudding

225 gm dates, chopped
250 ml black tea, not very strong
100 gm unsalted butter, softened
175 gm of golden castor sugar
3 eggs
1 tsp mixed spice
1 tsp vanilla extract
225 gm self raising flour
¾ tsp bicarbonate of soda
Vanilla ice cream or whipped cream
20 cm in length spring form bottomed tin any square cake tin

For toffee sauce
Makes about 650 ml
Ingredients
110 gm butter
250 gm soft light brown sugar
275 gm golden syrup
225 ml double cream
½ tsp vanilla essence

DIRECTION FOR STICKY TOFFEE PUDDING:

Pre-heat the oven to 180 deg C. Moisture the tin can with some butter and dust with flour. Line the base with grease proof paper. Placed the chopped dates and tea in a saucepan and let it boil. Cook for a few min until the date is softened, then set aside. Beat the butter in a large bowl or an electric food mixer for softening. Add the sugar and beat until the mixer is pale and fluffy. Beat in the eggs, one at a time, then blend the mixed spice and vanilla essence. Fold in the date mixture. Sift the flour and bicarbonate of soda and fold in gently until mixed. Pour the mixture into the prepared tin and bake for about 45 min and a skewer inserted into the middle comes out clean. Allow the tin to cool for about 5 min and then placed it into a serving plate. Cut the cake into slices and serve with vanilla ice cream and fair amount of toffee sauce over the top

Orange Fruit Ring Cake

Orange Fruit Ring Cake

Ingredients Orange Fruit Ring Cake

125 gm margarine
250 gm sugar
2 eggs
280 gm plain flour
1 tsp baking powder
150 gm mixed dried fruit
2 tsp orange ring, grated
1 tsp bicarbonate soda
250 ml soured milk

For syrup
125 gm sugar
125 ml orange juice
30 ml lemon juice
5 ml grated orange rind

Direction for Orange Fruit Ring Cake

Cream margarine and sugar together. Add eggs and beat well until light and fluffy. Sift flour and baking powder and add to the creamed mixture. Add dried fruit and orange rind. Dissolve bicarbonate soda in soured milk and add to mixture. Lightly greased a 23 cm ring cake tin and bake in a pre-heated oven at 180 deg C for 45-50min

For syrup
Mix ingredients together and boil for 2 min. Remove cake from oven and spoon syrup over hot cake