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.
Pre heat oven 160C
Add Bicarb and water to dates and let stand for 20 mins
Cream butter, sugar and vanilla, then add eggs 1 at a time, combining well after each addition
Add date mix and combine well
Add flour and mix thoroughly
Place in lightly floured tins and bake for approx 35 minutes
Place all ingredients, excluding lemon juice in pot and place over medium heat to dissolve sugar. Stir regularly (approx 5 min)
When mixture is dissolved bring to boil, reduce to simmer and allow to thicken.
Remove from heat, add lemon juice to taste. Lemon should hot be able to be tasted but should lighten the sauce.
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