North Hampshire Lifestyle Nov - Dec 2022
And just like that - Christmas is here! This special Nov/Dec edition celebrates the best of the festive season, with great gift ideas, fabulous pudding recipes, a guide to getting ready for guests and a whole host of other features to enjoy. Don’t forget to enter our competitions - this edition we really have a Christmas bonanza!
And just like that - Christmas is here! This special Nov/Dec edition celebrates the best of the festive season, with great gift ideas, fabulous pudding recipes, a guide to getting ready for guests and a whole host of other features to enjoy. Don’t forget to enter our competitions - this edition we really have a Christmas bonanza!
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FESTIVE<br />
Not a fan of traditional Christmas pudding or<br />
Fancies<br />
feel like shaking it up this year? Here are some<br />
amazing desserts that are every bit as festive...<br />
STICKY DATE PUDDINGS<br />
Preparation time: 25 minutes<br />
Cooking time: 35 minutes<br />
Serves: 8<br />
INGREDIENTS<br />
175g unsalted butter, softened, plus extra<br />
for greasing<br />
80g light brown muscovado sugar<br />
6 Waitrose Medjool Dates, pitted and<br />
finely chopped<br />
3 British Blacktail Free Range Medium<br />
Eggs<br />
2 tbsp treacle<br />
175g self-raising flour<br />
1 tsp baking powder<br />
1 heaped tsp mixed spice<br />
½ tsp fine sea salt<br />
2 tbsp whole milk<br />
STICKY DATE SAUCE<br />
40g unsalted butter<br />
3 Waitrose Medjool Dates, pitted and<br />
finely chopped<br />
125g light brown muscovado sugar<br />
250ml double cream, plus extra to serve<br />
METHOD<br />
For the puddings, preheat the oven<br />
to 180ºC, gas mark 4. Lightly grease<br />
8 mini pudding moulds (each about<br />
175ml in volume), put a small circle<br />
of baking parchment in the base of<br />
each, then sit them in a large, deep-sided<br />
roasting tin.<br />
Boil the kettle. In a large bowl, using<br />
electric beaters, cream the butter, sugar<br />
and dates for 2-3 minutes until light<br />
and fluffy. Beat in the eggs and then the<br />
treacle. Lightly beat in the flour, baking<br />
powder, mixed spice and salt, then<br />
loosen the mixture with the milk. Divide<br />
the mixture evenly between the moulds;<br />
it should fill them about halfway.<br />
Pour a kettle of just-boiled water into<br />
the roasting tin so the water sits about<br />
halfway up the outside of the moulds.<br />
Cover the top<br />
of the<br />
tin with 3 layers of large pleated sheets<br />
of tin foil, ensuring the foil is tightly<br />
sealed around the edges (you don’t want<br />
steam to escape as the puddings won’t<br />
rise). Bake for 30 minutes until risen and<br />
springy.<br />
To make the sauce, put the butter, dates<br />
and sugar in a saucepan and set over<br />
a low heat. Add a pinch of salt and<br />
stir occasionally until the sugar has<br />
dissolved. Stir in the double cream until<br />
combined; keep warm.<br />
Remove the foil and carefully release the<br />
side of the puddings from the moulds<br />
using a small, sharp knife. Invert onto<br />
plates and pour over the sticky date<br />
sauce, adding a little extra whipped<br />
cream, if liked.<br />
All recipes and images courtesy of<br />
Waitrose. You can find thousands more<br />
recipes at www.waitrose.com/recipes<br />
www.minervamagazines.co.uk | 17