| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
Desserts, Holidays, Publication, Puddings |
8 |
Servings |
INGREDIENTS
| 3 |
oz |
Butter, at room temp |
| 5 |
oz |
Caster sugar |
| 2 |
|
Eggs, beaten |
| 6 |
oz |
Dates, chopped |
| 6 |
|
boiling water |
| 1/2 |
t |
Vanilla |
| 2 |
t |
Coffee essence, I would skip |
| 3/4 |
t |
Baking soda |
| 6 |
oz |
Brown sugar |
| 4 |
oz |
Butter |
| 6 |
T |
Double cream |
| 1 |
oz |
Pecans, chopped |
INSTRUCTIONS
Preheat oven to 350~ F. You will need eight 6 oz metal pudding basins
or eight 3 inch ramekin dishes, lightly oiled with vegetable oil. A
swiss roll tin and a baking sheet. Begin by putting the chopped dates
in a bowl and pouring boiling water over them. Then add vanilla,
coffee essence and baking soda. Put to one side. Next in a large
mixing bowl cream butter and sugar together, beating (preferrably with
an electric hand whisk) until mixture is pale, light and fluffy. Now
gradually add beaten eggs a little at a time, beating well after each
addition. After that, carefully and lightly fold in the sifted flour
using a metal spoon, then fold in date mixture including liquid. The
mixture will look sloppy, but don't worry. That is perfectly correct
and the slackness of the mixture is what makes the pudding so light.
Now divide the mixture equally between the eight containers. Place
them on a baking tray and bake in the centre of the oven for 25
minutes. Using a palette knife, slide it around each pudding and turn
it out. If they have risen too high, you may have to cut a slice of
the top so that they can sit evenly on the plate. Now place the
puddings on a shallow, swiss roll type pan. Next, make the sauce by
combining all the ingredients in a saucepan and heating very gently
until sugar has melted and all the crystals dissolved. To serve
puddings: Pre-heat broiler to its highest setting, and pour the sauce
evenly over the puddings. Place the pan under the broiler so the tops
are about 5 inches from the heat. Knock off any nuts on top to prevent
them browning. Let the puddings heat through for 8 minutes. The tops
will become brown and slightly crunchy and the sauce will be hot and
bubbling. Serve with chilled pouring cream. Note: After freezing,
defrost, pour hot sauce over and reheat. From Delia Smith's Christmas
1990 published by BBC books From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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