Christmas Style Sticky Toffee Pudding (inividual servings)

As many of you know, Delia Smith is the English Martha Stewart. An absolute Maven in the kitchen This English dish I love to prepare for my friends and family ;is sure to be a big hit, especially around this Holiday Season.  One of the great beauties of this recipe is that it may be prepared well in advance and promptly frozen - only to suddenly appear again on your table after your guests have finished dinner - a little "magic" from Miranda's Table

Delia Smith says that this is as wicked as it sounds. A truly delectable combination of flavours and textures that are light and melt in the mouth.

Try this as a Christmas or New Year dinner party dessert, as the puddings freeze well and are no trouble to re-heat. After freezing, defrost, pour the hot sauce over and re-heat in individual 3 inch (7.5 cm) ramekin dishes.

Ingredients.

6 oz (175g) stoned dates, chopped and pitted. 

½ teaspoon vanilla extract.

2 teaspoons coffee essence (or good strong coffee.)

¾ level teaspoon baking soda.

3 oz. (75 g) butter, at room temperature.

5 oz (150 g) caster sugar.

2 large eggs well  beaten.

6 oz (175 g) self-raising flour, sifted (this is a must)

For the sauce: 
1 oz (25 g) pecan nuts, chopped.
6 oz (175 g) soft brown sugar.
4 oz (110 g) butter.
6 tablespoons double cream

To serve: 
Pre-heat the oven to 350°F (180°C)

Equipment:
You will also need eight 3 inch (7.5 cm) ramekin dishes, lightly oiled with groundnut oil, a Swiss-roll tin, and a baking sheet.

 *This recipe is in part from;"Delia Smith’s Christmas."

Method:

1)    Begin by putting the chopped dates in a bowl and pouring 6 fl oz (175 ml) boiling water over them.  Then add the vanilla extract, coffee essence and baking soda and leave on one side.

2)    Next, in a large mixing bowl, cream the butter and sugar together, beating (preferably with an electric hand whisk) until the mixture is pale, light and fluffy.

3)    Now gradually add the beaten eggs, a little at a time, beating well after each addition. 

4)    After that, carefully and lightly fold in the sifted flour using a metal spoon, and then you can fold in the date mixture(including the liquid).

(You'll probably think at this stage that you've done something wrong, because the mixture will look very sloppy, but don't worry: that is perfectly correct and the slackness of the mixture is what makes the puddings so light.)

5)    Now divide the mixture equally among the eight containers, place them on a baking tray and bake in the centre of the oven at 350for 25 minutes. When they're cooked, leave them to cool for 5 minutes, then, using a cloth to protect your hands, slide a small palette knife around each pudding and turn it out on a shallow, swiss-roll style tin. 

 (If they have risen too much just slice a little off the tops so that they can sit evenly on the plate.)

7)    Next, make the sauce by combining all the ingredients in a saucepan and heating very gently until the sugar has melted and all the crystals have dissolved. 

To serve the puddings:

 Pre-heat your brioler to its highest setting, and pour the sauce evenly over the puddings. Place the tin under the broiler, so the tops of the puddings are about 5 inches (13 cm) from the heat (knock off any nuts on the top to prevent them browning) and let them heat through for about 8 minutes keeping an eye on them.

You want the tops will become brown and slightly crunchy and the sauce will be hot and bubbling. 

Serve with chilled pouring cream or ice cream and sit back to watch the looks of ecstasy on the faces of your guests. Enjoy !

xxx

 Miranda

Old fashioned English or Jamaican Ginger Bread

The origin of this delicious & spicy cake depends on who you talk to! Every one agrees, however, that Ginger Bread is an ancient delicacy.   The recipe that follows is an English version (no comments from the peanut gallery please) and it is flavorful, dark, and spicy beyond compare.

Feel free to add ground black pepper, lemon zest, a tablespoon of brandy, rum or golden syrup as your taste buds require.  But whatever you do, make it!  You will not regret it for a minute.

Firstly, grease a bread tin and line with parchment paper so as to make it easy to lift out.  Preheat the oven to 350 degrees F. 

Sift together:
1 3/4 cups flour
1 teaspoon baking soda
1 tablespoon ground ginger
1/4 teaspoons salt
2 tablespoons cinnamon
1/4 teaspoon ground cloves

Cream 8 tablespoons of butter until light in colour . 
Add 1/2 cup of brown sugar and
1 egg

Slowly add 1 cup of light molasses or
1/2 cup bootstrap molasses and 1/2 cup light corn syrup
to the butter mixture

Add the flour and mix.  Then slowly add 1/2 cup of boiling water.  Its going to look pretty liquidy but don't worry. At this point you could grate 1 orange into the batter and some chopped crystallized ginger if you like.
Pour batter into the bread tin and bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Let stand in the pan for 10 minutes then turn out onto a cooling rack.

"Tablescapes" !

The word "Tablescape" kind of annoys me I have to admit, however, the act of setting a beautiful table does quite the opposite.  Not only is it suggesting to your guests that they are special but it enables the party giver to express their artistic style.

The sky is really the limit.  From classic and clean white table linens (my husband's favourite) to an Indian table runner in festive colours. Remember you don't have to actually purchase a "runner" use some fabric you already have. Anytime of year I enjoy going outside and seeing what is beautiful bright or unusual.  It might be a large dried seedpod, past their prime hydrangeas or some bright clusters of berries in a vase. Christmas ornaments aren't just for the tree use them on the table. If you've got a special heirloom or ornament, make it your centerpiece or even a whimsical glass ornament or paperweight. Nuts and fruits scattered around the table are a nice change, plus they it can double up as a course with fruit and cheese.

Be sure not to put something in the table center that would block your guests' view of one another.  Use candles to add height when you have flat plates and low bowls, you need something to move your eye upward to your friends faces!

Think about it.  Take your time and above all enjoy the time you have spent and the time you will spend.

Banana Cranberry Muffins

OK so here it is the fail safe Muffin recipe:

3 cups flour
1 1/2 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 lb unsalted butter, melted and cooled
3 large eggs
3/4 cup milk
2 teaspoons vanilla extract
1 1/2 cups mashed ripe bananas
1 cup cranberries
zest of one orange

Preheat oven to 375 F
Makes 14 - 16 muffins
Mix all liquid ingredients in with the butter, this includes the bananas.  Have the dry ingredients in a bowl, eggs and cranberries on the side.  In a standing mixer add the liquid ingredients into the dry plus the eggs.  Mix until just moistened and fill the muffin tins about 1/2 full.
Bake for 25 minutes.
Its that easy, you can't screw this up.  And FYI these freeze really well.

Quote of the day

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."
— Julia Child

 

Poached eggs in Advance

Sometimes one doesn't want to be in the kitchen while everyone else enjoys a mimosa and here is an idea as to how to join the brunch party!

Bring a pan of water to a boil and then reduce the heat so that it is simmering.

Add a couple of table spoons of white vinegar.  Now apparently the fresher the egg the more likly it is to stay together in the water but failing the freshest of eggs here is what to do.  Make a little whirlpool by stirring in a small circle and crack the egg right into the middle of it.  While the eggs are cooking make an ice bath with plenty of cold water.
The eggs will take about 4  minutes to cook.  When done gently place the eggs into the ice bath.  These can be left for an hour or two until you are ready to serve.  After enjoying your mimosa with your guests gently put the eggs back into some fresh simmering water for a minute.  This will heat them up and serve .....