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
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