Steamed Date Pudding with Sticky Toffee Sauce
150g Chopped Dates
125ml of Water
5g Ground Cinnamon
1 Cinnamon Stick
5g All Spice
5g Mix Spice
5g Grated Nutmeg
25g Golden Syrup
1 x vanilla pod - remove seeds
100g Brown Sugar
4 x Eggs
280g Self Raising Flour
250g Caster Sugar
142ml Double Cream
Heat a pan and add Dates, Water, Ground Cinnamon, All Spice, Mix Spice, Nutmeg, Vanilla pod & Seeds and the Golden Syrup, mix ingredients together at medium heat until it has become a puree,
Set this aside for 30 minutes and remove the vanilla pod.
Cream the Eggs & Sugar together, add it to the puree which has cooled and mix together well, Add the Flour and mix well again.
Greese pudding molds and add the mixture, cook in a bain marie for 40-60 minutes depending on size of molds, at 180 degrees cover with foil.
Once cooking remove from oven leave to rest for 5 minutes and puddings should fall from molds.
Make your Sticky Toffee Sauce by heating the sugar on a medium heat in a pan stir in 4 tbsp of water, and stir until sugar has dissolved, turn up the heat and let the sugar bubble for 4 minutes, remove from the heat, carefully add the cream and stir once the cream is mixed in add the butter.
Lamb Tagine with Grapefruit & Olives
1.6kg boneless shoulder of Local Lamb (diced)
3g Saffron strands
400g Onions (chopped)
3x Garlic Cloves, (Crushed)
300ml Fresh Chicken Stock
300ml Apple Juice
1 tsp Ground Cinnamon
½ tsp salt
1 tsp Ground Turmeric
½ tsp of White Pepper
1x Grapefruit (sliced)
4x Cinnamon Sticks
120g Flaked Almonds, (fried)
300g Pearl Cous Cous
Put the pieces of Lamb into a large Tagine dish or Saucepan, mix together the ingredients for the spice mixture,
Scatter on the spice and roll the pieces of meat in the mixture.
Add the prepared Saffron.
Put over a medium heat and then add the Onions, Garlic, Oil, grapefruit, Olives & Butter, leave to brown.
Add the Apple juice, water, Chicken stock, cover & cook for 1 hour.
Remove Cinnamon sticks, Add Rinsed Pearl Cous-Cous and Simmer for another 15 minutes.
Dark Chocolate Mousse with a Chilled Strawberry and Amaretto Crumble Mousse
First make the mousse.
175g Dark Chocolate
275ml Double Cream
Melt the chocolate and in the separate bowl. Whisk the egg and yoke until double in size and cream coloured. Whisk the double cream separately to ribbons about the consistency of yoghurt.
Fold the cream and egg together then the chocolate, careful not to knock too much of the air out. Decant the mixture into serving cups or glasses.
1 pack of strawberries
100g Amaretto biscuits
Roughly chop the strawberries and put in a pan with the sugar, heat until you have a chunky stew. Cool in the fridge.
For the topping bash up the biscuits in a bowl with a rolling pin.
To finish the pudding put a layer of the strawberries on top of the mousse, then finally the biscuit crumble and serve.