Sticky Date Pudding with Macadamia Nuts

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Who doesn’t love Sticky Date Pudding? Chef Justin Jennings has shared his amazing recipe that’s on the menu at his new “Australian” restaurant in Lisbon, Portugal. Fantastic food, great atmosphere. We spoke with Justin on The Aussie Radio Show about his new restaurant and living in Portugal.

PUDDING INGREDIENTS
 250gms of Pitted dates (coarsely chopped)
 1 teaspoon of Bicarb soda
 1 1/2 cups of boiling water
 125g of Butter (softened)
 1 cup of Brown sugar
 2 gms of Vanilla Extract
 2 Eggs (whole)
 1 3/4 cups Self-raising flour
 1 teaspoon of Cinnamon powder
 1/2 teaspoon of Star Anise powder
BUTTERSCOTCH SAUCE INGREDIENTS (yields 550 millilitres)
 1 1/4 cups of Brown sugar
 300 millilitres of Cream
 125g of Butter
 50 gms of Muscovado sugar
 10 millilitres of lemon juice
 pinch of salt

PUDDING METHOD
1

Pre heat oven 160C

2

Add Bicarb and water to dates and let stand for 20 mins

3

Cream butter, sugar and vanilla, then add eggs 1 at a time, combining well after each addition

4

Add date mix and combine well

5

Add flour and mix thoroughly

6

Place in lightly floured tins and bake for approx 35 minutes

BUTTERSCOTCH SAUCE METHOD
7

Place all ingredients, excluding lemon juice in pot and place over medium heat to dissolve sugar. Stir regularly (approx 5 min)

8

When mixture is dissolved bring to boil, reduce to simmer and allow to thicken.

9

Remove from heat, add lemon juice to taste. Lemon should hot be able to be tasted but should lighten the sauce.

MACADAMIA PRALINE RECIPE
10

1/2 cup caster sugar, 1 tablespoon water, 50 gm toasted macadamia Nuts. Place sugar in a thick Place the sugar in a thick bottomed pot with the water on medium heat. Swirl a little to spread the water to start, and make sure all the sugar crystals are covered with the water as the pot heats. Cook until starting to colour around the edges. Swirl the pot to stop the sugar burning in spots and to gather up any unmelted sugar crystals, 6-8 minutes, dont stir the pot. It may look quite crystally at this stage but this should pass. Watch it carefully and when it is golden add the nuts Pour quickly onto the prepared tray ( it sets very fast) and push out a bit with the edge of your pot to spread. DO NOT TOUCH IT Let it cool completely before breaking into shards or whizzing to a powder in the food processor

Ingredients

PUDDING INGREDIENTS
 250gms of Pitted dates (coarsely chopped)
 1 teaspoon of Bicarb soda
 1 1/2 cups of boiling water
 125g of Butter (softened)
 1 cup of Brown sugar
 2 gms of Vanilla Extract
 2 Eggs (whole)
 1 3/4 cups Self-raising flour
 1 teaspoon of Cinnamon powder
 1/2 teaspoon of Star Anise powder
BUTTERSCOTCH SAUCE INGREDIENTS (yields 550 millilitres)
 1 1/4 cups of Brown sugar
 300 millilitres of Cream
 125g of Butter
 50 gms of Muscovado sugar
 10 millilitres of lemon juice
 pinch of salt

Directions

PUDDING METHOD
1

Pre heat oven 160C

2

Add Bicarb and water to dates and let stand for 20 mins

3

Cream butter, sugar and vanilla, then add eggs 1 at a time, combining well after each addition

4

Add date mix and combine well

5

Add flour and mix thoroughly

6

Place in lightly floured tins and bake for approx 35 minutes

BUTTERSCOTCH SAUCE METHOD
7

Place all ingredients, excluding lemon juice in pot and place over medium heat to dissolve sugar. Stir regularly (approx 5 min)

8

When mixture is dissolved bring to boil, reduce to simmer and allow to thicken.

9

Remove from heat, add lemon juice to taste. Lemon should hot be able to be tasted but should lighten the sauce.

MACADAMIA PRALINE RECIPE
10

1/2 cup caster sugar, 1 tablespoon water, 50 gm toasted macadamia Nuts. Place sugar in a thick Place the sugar in a thick bottomed pot with the water on medium heat. Swirl a little to spread the water to start, and make sure all the sugar crystals are covered with the water as the pot heats. Cook until starting to colour around the edges. Swirl the pot to stop the sugar burning in spots and to gather up any unmelted sugar crystals, 6-8 minutes, dont stir the pot. It may look quite crystally at this stage but this should pass. Watch it carefully and when it is golden add the nuts Pour quickly onto the prepared tray ( it sets very fast) and push out a bit with the edge of your pot to spread. DO NOT TOUCH IT Let it cool completely before breaking into shards or whizzing to a powder in the food processor

Sticky Date Pudding with Macadamia Nuts
By | 2017-10-19T03:43:28+00:00 October 16th, 2017|0 Comments

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