24/04/2023
WEEKLY RECIPE OUR FOLLOWERS!
Sticky Date Sponge, salted caramel, spiced poached pear, almond granola, local vanilla ice cream
INGREDIENTS
FOR DATE SPONGE
225g whole dates
175ml boiling water
1 tsp vanilla seed extract
175g self-raising flour
1 tsp bicarbonate of soda
2 eggs
85g butter, softened
140g soft light brown sugar
2 tbsp treacle
100ml milk
[Dates and water in pan. Bring to boil until soft and blend to puree.
Cream together butter, sugar, vanilla, treacle.
Sift flour and bicarb together.
Add 1 egg, half the flour, half the milk and mix. Then repeat with repeat with other half.
Mix in blended dates.
Add to a baking tin lined with parchment paper. Baked at 170°C for 30 to 40 mins. Check and turn between]
FOR TOFFEE SAUCE
175g light muscovado sugar
50g butter, cut into pieces
225ml double cream
[Add all ingredients to pan and bring to boil stirring continuously until combined and simmering. Leave to one side (of fridge until needed)
FOR GRANOLA
200g oats
Handful of hand crushed flaked almonds
Handful of seeds
4 tbsp olive oil
4 tbsp maple syrup or light brown sugar
Pinch of salt
[Add all ingredients to a bowl. Mix well (get ya hands in there) Put on baking tray lined with parchment paper and bake on 160°C turning occasionally for about 15 to 20 mins. Check every 5 mins though as all ovens are different]
SPICED POACHED PEARS
4 pears
1 TSP mixed spice
Light brown sugar
1 cup water
Pinch of salt
[Peal pears. Cut into quarters then cut out the core of each quarter or use a tool to do so.
Pears in bowl, add mixed spice, sugar, salt and rub it all in. Add pears and water to small oven dish, cover with tin foil bake at 150°C for 45 mins to 1 hour.
Serve with quality ice cream or clotted cream, raspberries or strawberries
