on Instagram: http://ift.tt/2a1P8wu
on Instagram: http://ift.tt/2a7TTHn
on Instagram: http://ift.tt/2a2fT4B
on Instagram: http://ift.tt/29uLNop
I love sticky date pudding. It’s my safety net dessert on a restaurant menu. When I go out for dinner, I check out the dessert menu first. I look for the sticky date or something similar first. It’s my back up plan. If I don’t see a dessert that appeals to me, I go to my back up… the sticky date.
I found a recipe that turns the sticky date pudding into a baked tart. Serving it with toffee sauce and ice cream makes it a crowd pleaser. Who doesn’t love a good sticky date?!
For the pastry:
- 150g chopped butter
- 190g plain flour
- 1tbs light brown sugar
- 1 egg yolk
- 2 tsp chilled water
For the filling:
- 240g pitted dates, chopped into small pieces
- 150ml milk
- 1tsp bicarb of soda
- 1tsp vanilla extract
- 100g plain flour
- 2 egg, lightly beaten
- 2 tbs golden syrup
- 100g brown sugar
For the toffee sauce:
- 200g brown sugar
- 50g unsalted butter
- 250ml thickened cream
- In a food processor, combine the flour, butter and sugar. Pulse until mixture resembles breadcrumbs. With the motor running, add the yolk and water until it forms a dough (add more water if needed).
- Turn onto a lightly floured surface and knead lightly until smooth. Wrap in plastic and chill for 30mins.
- Meanwhile, start the filling. In a saucepan over medium heat, place the dates and milk. Bring to just below boiling point, then remove from heat. Stir in the bicarb of soda, then stand for 30 mins or until dates have softened.
- Lightly grease a 36cm x 12cm loose bottom rectangle tart tin.
- Roll out the dough to 5mm thickness. Ease into the tart tin and trim the edges. Chill for another 10 minutes.
- Preheat the oven to 180degC (160degC fan). Blind bake the tart shell with weights for 8-10 minutes. Remove the weights and bake for a further 3-5 minutes until golden and dry.
- Reduce the oven to 160degC (140degC fan)
- Place the dates and milk in a food processor with the vanilla and pulse to combine. Transfer to a bowl and fold in the flour, eggs, golden syrup and brown sugar until just combined. Set aside.
- For the toffee sauce, place all the ingredients in a saucepan over low heat. Stir until sugar dissolves. Cook for 2 minutes or until slightly thickened.
- Pour 1/3 cup of the toffee sauce into the tart shell, then spread the date mixture on top.
- Bake for 20-25mins until just set. Cool in the pan for 5 minutes.
- Serve warm, sliced with the remaining toffee sauce and a scoop of vanilla ice cream.
Hands up if you like ice cream.
Keep your hands up if you like eating ice cream any time of the year.
I love ice cream and I can eat it by the bowl full and not only during summer. I can eat ice cream at midnight in the middle of winter while comfortably tucked under a thick warm doona.
While it’s nice to go out and buy good quality ice cream from stores, there is nothing better than home made ice cream. Hubby bought me an ice cream maker and have yet to use it. I wanted to make my own creation using the best base recipe. Creator of Harry’s Ice Cream, Lawrence Harris has shared his tips and recipe for making the best home made ice cream. Harry’s ice cream has dessert flavoured ice creams that are out-of-this-world good and you can do the same at home. Nothing beats home made ice cream especially if you get to chose your own mix-ins.
The hard part was deciding what flavour and mix-ins I wanted to add. When I decided to make my ice cream, my family was (and still is) obsessed with leche flan (Filipino creme caramel). It was a brilliant idea. To Lawrence’s base recipe, I added 2 more egg yolks and a tablespoon of custard powder to get the base flavour more custardy. I also used sweetened condensed milk instead of sugar. I use condensed milk in my leche flan so I wanted my ice cream to have the same flavour. I then added a swirl of palm sugar syrup and topped it off with praline.
Lawrence Harris’ tips for making the best home made ice cream.
- Keep it simple with a maximum of three additions; you want to be able to taste each element
- If you’re adding a very sweet mix-in such as white chocolate or honeycomb, consider reducing the amount of sugar in the base mix to ensure the end product is not overly sweet
- Think about each flavour on a plate and consider if they complement each other – match flavours that have a natural affinity to each other or reflect an existing dessert that works well.
- The freezer bowl you’re using should be completely frozen before starting the process – put it in the freezer for 24 hours prior
- Mix- in ingredients and flavours should be no larger than a 10 cent piece.
Leche Flan ice cream Recipe:
- 300ml pure cream
- 300ml full cream milk
- 395g can of sweetened condensed milk
- 5 egg yolks
- 1 tbs custard powder
Palm sugar syrup
- 200g palm sugar
- 3/4 cup water
- 1/2 cup white sugar
Make the palm sugar syrup
- Place the palm sugar and water in a small pot.
- On a low heat, melt the sugar then simmer until the mixture thickens a little. Leave aside to cool
Make the praline:
- In a small saucepan, place 1/2 cup sugar on medium heat.
- Melt the sugar until golden brown in colour. Do not stir, instead, swirl the pot until all the sugar is melted.
- Pour over baking/silicon paper and leave to cool and harden completely.
- Once hard, break into small pieces and set aside.
Make the ice cream:
- In a double saucepan on a low to medium heat, add the cream and milk and heat to 40degC
- Mix the custard powder with 2 tbs of the 300ml milk.
- Add the condensed milk and eggs and whisk continuously until the temperature reaches 80 degC.
- Remove from the heat and put the bottom of the saucepan in a bowl of ice water to prevent the mixture heating further.
- Let the mix cool to room temperature and then refrigerate to 4 degrees.
- When you’re ready to make your ice cream, remove the freezer bowl from the freezer and assemble your machine. Turn the machine on first then pour in the mixture.
- The ice cream will take 15 to 30 minutes to thicken ( depending on your machine).
- When the ice cream is almost solidified, slowly drizzle in the cooled palm sugar syrup. Let the ice cream churn a little longer to allow the syrup to be swirled into the ice cream a little.
- Once the ice cream is churned, transfer the mixture immediately to a freezer-safe container and put it in the freezer. Freeze until your desired consistency or until ready to serve.
- When ready to serve, scoop ice cream into serving bowls and sprinkle the praline on top.
Ingredients were provided by Keep Left PR and Harry’s Ice cream
As a foodie, I love all things food related. I love cooking, baking, eating. I also love watching foodie films. The story line can be about anything just as long as the main feature or character is food.
I was fortunate enough to attend the media preview of Haute Cuisine (French title: Les Saveurs du Palais) at Cinema Nova in Carlton. Haute Cusine is a delicious drama with a generous pinch of comedy, based on the extraordinary true story of President Francois Mitterand’s private cook, Daniele Delpeuch.
Hortense Laborie, a renowned chef from the Perigord, is astonished when the President of the Republic appoints her his personal cook, responsible for creating all his meals at the Elysee Palace. Despite jealous resentment from the other kitchen staff, Hortense quickly establishes herself, thanks to her indomitable spirit. The authenticity of her cooking soon seduces the President, but the corridors of power are littered with traps.
It’s filmed on location at the Elysee Palace, in regional France and Antartica and full of mouth watering dishes and incredible foodie imagery.
Haute Cuisine opens at selected cinemas nationally on April 25th.
You too, can watch this delicious movie. I am giving away 5 double passes to the movie. All you need to do is leave a comment telling me which Foodie movie you love the best. The passes can be used at any participating cinemas across Australia so only Australian residents can enter.
Competition closes April 23, so get on it!
Hubby and I attended the media preview of Haute Cuisine thanks to TM Publicity. The double passes and images are courtesy of TM Publicity.