Taunton and South Somerset Living Dec 2022 - Jan 2023

Stir the Irish cream and salt into the
mixture. Using electric beaters set to
a medium speed, beat for about 10
minutes until you have a thick mixture
that’s starting to come away from the
sides of the pan. (You can also do this
with a wooden spoon, beating for about
15 minutes.) Tip the mixture into the
lined tin, spreading it out evenly. Cool to
room temperature, then cover and chill
for 1 hour.
Melt the chocolate in a bowl set over a
pan of gently simmering water, stirring
until smooth. Meanwhile, put a large
sheet of baking parchment on the work
surface. Turn out the fudge and trim the
edges to neaten, then cut into squares
about 3cm x 3cm. Dip ½ of each square
of fudge in the chocolate. Leave to set
on the parchment, chilling again briefly
if needed.
STICKY DATE
PUDDINGS
Prep time: 25 minutes
Cooking time: 35 minutes
Serves: 8
INGREDIENTS
175g unsalted butter, softened, plus extra
for greasing
80g light brown muscovado sugar
6 Waitrose Medjool Dates, pitted and
finely chopped
3 British Blacktail Free Range Medium
Eggs
2 tbsp treacle
175g self-raising flour
1 tsp baking powder
1 heaped tsp mixed spice
½ tsp fine sea salt
2 tbsp whole milk
STICKY DATE SAUCE
40g unsalted butter
3 Waitrose Medjool Dates, pitted and
finely chopped
125g light brown muscovado sugar
250ml double cream, plus extra to serve
METHOD
For the puddings, preheat the oven to
180ºC, gas mark 4. Lightly grease 8 mini
pudding moulds (each about 175ml in
volume), put a small circle of baking
parchment in the base of each, then sit
them in a large, deep-sided roasting tin.
Boil the kettle. In a large bowl, using
electric beaters, cream the butter, sugar
and dates for 2-3 minutes until light
and fluffy. Beat in the eggs and then the
treacle. Lightly beat in the flour, baking
powder, mixed spice and salt, then loosen
the mixture with the milk. Divide the
mixture evenly between the moulds; it
should fill them about halfway.
Pour a kettle of just-boiled water into
the roasting tin so the water sits about
halfway up the outside of the moulds.
Cover the top of the tin with 3 layers of
large pleated sheets of tin foil, ensuring
the foil is tightly sealed around the edges
(you don’t want steam to escape as the
puddings won’t rise). Bake for 30 minutes
until risen and springy.
To make the sauce, put the butter, dates
and sugar in a saucepan and set over a
low heat. Add a pinch of salt and stir until
the sugar has dissolved. Stir in the double
cream until combined; keep warm.
Remove the foil and carefully release the
side of the puddings from the moulds
using a small, sharp knife. Invert onto
plates and pour over the sticky date
sauce, adding a little extra whipped
cream, if liked.
VEGAN COCONUT,
CHOCOLATE &
CARAMEL POTS
Prep time: 30 minutes + chilling
Cooking time: 15 minutes
Makes: 4
INGREDIENTS
200ml pouch coconut milk
2 pitted medjool dates, roughly chopped
1 tsp vanilla bean paste
100g vegan dark chocolate (such as Raw
Halo Dark 85%), finely chopped
250ml pack Oatly Whippable Creamy Oat
1 tbsp maple syrup
Raw vegan cacao powder, for dusting
METHOD
Put the coconut milk, dates and vanilla
in a blender and whizz until smooth. Tip
into a small pan and bring to the boil.
Simmer vigorously, stirring regularly for
10 minutes until thick and reduced by
half. Divide between 4 small glasses and
set aside to cool, then cover and chill for
at least 1 hour.
When the coconut caramel has chilled, put
the chocolate in a medium mixing bowl. In
a small pan, heat 100ml whippable creamy
oat and the maple syrup to just before
boiling. Take off the heat and pour over the
chocolate in the bowl. Leave to melt for 1
minute, then stir until smooth.
Put the remaining 150ml whippable
creamy oat in another mixing bowl and
use electric beaters to whisk to soft
peaks. Set aside 2 tbsp to garnish, then
fold the rest into the melted chocolate.
Spoon into the glasses on top of the
coconut caramel. Serve with a dollop
of the whipped creamy oat and a
dusting of cacao. These are best served
immediately, but can be covered and
chilled for up to 30 minutes.
All recipes and images courtesy of
Waitrose - thousands more recipes can
be found at www.waitrose.com/recipes
www.minervamagazines.co.uk | 17