Famous Sticky Date Pudding

1 cup dates, pitted and chopped (180g)
1 teaspoon bicarbonate of soda
1 cup boiling water
2 tablespoons butter
1 cup soft brown sugar (150 g)
2 eggs
1 1/2 cups self-raising flour, sifted (180 g)
Toffee Sauce
1 cup soft brown sugar (150 g)
3/4 cup low-fat whipping cream
1/2 teaspoon vanilla
2 tablespoons butter

60 mins

Mix dates and baking soda in a heat-proof bowl.
Pour boiling water on top and leave to stand.
Cream butter and sugar until pale, then add eggs one at a time, beating well after each addition.
Gently fold in sifted flour, stir in the date mixture, and pour into a lightly buttered 18cm or 7" square or round cake tin.
Bake in a preheated oven (180 C) for 30-40 minutes, until an inserted skewer comes clean.
Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes.
Set aside until ready to serve, then quickly reheat when needed.
Cut pudding into squares and place each square in the centre of a warm dinner plate.
Pour hot toffee sauce over each square and serve with fresh cream.

Parsnip Puree

1: 4lb parsnips
2: 200ml single cream
3: 1tsp nutmeg
4: ½ tsp ground white pepper
5: salt to taste
6: 1 oz butter


METHOD

A: top, tail & peel the parsnips
B: de-core them & roughly chop
C: steam them till tender and drain
D: place them in a blender & blitz adding the cream, nutmeg, butter & pepper
E: blitz for 3-4 minuets then add salt. It should be smooth & thick


As we cooked in Scotland for Chritmas..

Sugared Nuts

I have Sugar nuts. mm

1 C whole almonds
1 C pecans
1 egg
1/3 C sugar
1/4 C butter
1/2 t cinnamon

· bake nuts until slightly roasted.

· beat egg white until it forms soft peaks.

· gradually beat in sugar and cinnamon. Stir in melted butter.

· add nuts to mixture, stir and spread onto a greased oven tray.

· bake 25 minutes, stirring occasionally.