Watch Off Duty Chef on Monday 19th December at 6.30pm on RTÉ One.
Ingredients
Serves 4
- 100g Medjool dates
- 100g raisins
- 120g butter, softened
- 150g dark muscovado sugar
- 2 vanilla pods
- 1 tsp nutmeg
- 1 tsp ground ginger
- 2 eggs
- 170g plain flour
- 2 tsp bicarbonate of soda
For the sauce
- 100g caster sugar
- 20g butter
- 400ml cream
- Juice of ½ lemon
Method
- Place the dates, vanilla seeds and raisins in a pot and cover with water, bring to the boil and then simmer gently for 30 mins until soft. Transfer to a blender and blend to a smooth puree.
- Add the butter and sugar to a mixing bowl and blend to a paste, now add the flour, bi carb, salt and spices and bring together into a batter. Finish with the whole eggs.
- Fold the puree through the mix and chill in the fridge.
- Take a pudding bowl and grease heavily with butter.. Place the batter in the mould until ¾ full.
- Seal the pudding bowl with a layer of baking parchment, followed by tinfoil. Tie using butcher's string.
- Cook the pudding in a pot of lightly boiling water for 90 mins until a skewer comes out clean and place in the fridge to chill.
- To make the sauce, place the sugar in a pot and cook to a caramel, add the cream and cook over a medium heat until a sauce is formed, blend in the butter and season with lemon juice. Set aside for serving.
- To serve the pudding, reheat in a pot of boiling water or microwave for 3 mins and turn out onto a plate. Flambé some cognac over the top and pour over the toffee sauce.
