Thursday, March 16, 2017

Night at the Movies - Annika & Stephanie - February 2017

Annika and Stephanie hosted a "Night at the Movies" evening in Stephanie's theater room and it was all things theater.

They did a fun big round table with accents of black, red and gold. 




The center piece was a black sequin runner with two large CINEMA signs in the shape of tickets and some red and white table toppers and bright red bowls full of yummy popcorn! And you can't forget the 3D glasses and gold star lights for a perfect movie touch.






The chairs were draped in red fabric and looped to add a little color and dress up the plain chairs.
Place settings were red round placemats with black square plates made into a movie clicker. Such a fun idea (a little more time consuming than you would think). 

Name tags were red stars with each gals name printed on it and set in a gold "bucket" of popcorn.
Goldware wrapped in gold napkins and secured with a film strip
and menus in a film strip style featuring all the deliciousness of the evening.

The appetizer table (Preview) was a "Popcorn & Soda BAR". Fun banner, popcorn machine, soda station and tubs of popcorns for the choosing.
Popcorn flavors were:
Movie Theater,
Rosemary Parmesan, Churro and Garlic Dill. (Churro was a huge hit!)



Then there was the soda bar. Soda of choice, pebble ice, coconut syrup, fresh lime and a shot of half n' half made for some yummy drinks!
Each gal made their movie tray of goodies and soda and then headed for the couch to watch our feature film presentation. It was a collection of photos from all the years of our gourmet nights. Super fun to reminise!
They moved to the table for the rest of viewing and went straight to the "Short Film" course which was Tuscan Tomato Basil Soup with Homemade Sourdough Croutons in the cutest red striped popcorn bucket bowl!
"Feature Film" was a Marinated Grilled Flank Steak with Parmesan Herb Potato Stacks and Honey Dijon Pear Greens. So yummy and pretty!
The "Credits" finished it out with a Chocolate Chip Cazookie with Homemade Peanut Butter Cup Ice cream. Gooey warm cookie with delicious fresh ice cream is perfection!
Take homes were back on the counter with a few props and their recipes.
Each gal got a popcorn tub that had a can of soda and a bag of homemade Dark Chocolate Sea Salt popcorn. Seriously the yummiest popcorn ever!


Such a fun night!

Rosemary Parmesan Popcorn  - www.fivehearthome.com
2 sprigs fresh rosemary
1 large garlic clove, peeled and smashed
1/4 cup extra virgin olive oil
1/2 tsp garlic salt, plus more to taste
freshly ground black pepper
1/2 cup unpopped popcorn kernels (or 12 cups popped)
1/4 cup freshly grated Parmesan cheese

Place 1 sprig rosemary and smashed garlic clove in the bottom of a small saucepan. Pour olive oil on top and set on stove over low heat. Stir in garlic salt and black pepper, to taste. Heat until very warm but not simmering. Turn off heat and allow to sit while popping the popcorn.
Pull leaves from second sprig of rosemary and finely mince. Set aside.
Remove rosemary sprig and garlic clove from the warmed olive oil. Drizzle olive oil over popped popcorn and toss to coat. Sprinkle popcorn with grated Parmesan, 1 teaspoon fresh minced rosemary (more or less, to taste), and additional garlic salt and black pepper, to taste. Serve immediately.

Garlic & Dill Popcorn  - www.simplyshellie.com
5 cups popped popcorn
1 Tbs dried dill
1/2 tsp garlic salt
3 Tbs butter, melted

Pour your popcorn into a large bowl.
Combine the dill and the garlic salt into one small bowl.
Evenly drizzle the melted butter over the top of the popcorn and then gently stir or shake the bowl to coat the popcorn with butter.
Sprinkle the garlic salt and dill mixture over the top of the buttered popcorn. Gently stir/shake the bowl again so that the popcorn is evenly coated with seasoning. Sprinkle more or less to taste. Serve immediately or store in an airtight container for 2-3 days.

Churro Popcorn  - www.homemadehooplah.com
         Cinnamon Coated Popcorn
                  1/3 cup popcorn kernels
                  1/2 cup butter
                  2/3 cup sugar
                  3 Tbs cinnamon ground
                  2 Tbs light corn syrup
                  1/4 Tbs vanilla extract
         Churro Sugar Coating
                  1/2 cup powdered sugar
                  1/4 cup sugar
                  1 & 1/2 tsp cinnamon

In a small bowl, mix together all the ingredients for the churro sugar coating (powdered sugar, granulated sugar, and cinnamon), then set aside.
Prepare popcorn in a popcorn maker. You can also put popcorn in a paper bag, fold over a few times, then microwave for 90-120 seconds (or until popping slows). Pour popcorn in a large mixing bowl and set aside, giving it time to cool a little while you prepare the next steps.
In a medium saucepan, melt butter over medium heat. Add granulated sugar, cinnamon, light corn syrup, and vanilla. Allow ingredients to simmer, whisking constantly, until mixture is smooth and no longer grainy, about 2-4 minutes.
Begin to slowly pour cinnamon coating over popcorn a little at a time. Use a spatula to gently stir and toss the popcorn to coat.
Sprinkle the top of the popcorn with 1/3 of the churro sugar coating, then toss to coat. Continue adding more churro sugar coating until popcorn is completely covered and appears light gold in color. Serve immediately.

Dirty Soda www.ourbestbites.com
2 tablespoons coconut syrup
crushed ice
1/2 lime (cut the lime into quarters and use 2 quarters)
12 ounces Diet Coke
1-2 tablespoons half and half (optional)
Pour coconut syrup in bottom of 24 oz. glass and fill halfway with ice. Squeeze limes over ice and drop them into glass so the rind is touching the ice. Pour soda of choice over the limes and if desired, add a splash of half and half.

Tuscan Pesto Tomato Soupwww.thelittlesouschef.com
3 Tablespoons olive oil
2 onions, chopped
3 14oz cans diced tomatoes, undrained
2 cups chicken stock
1 teaspoon dried parsley
½ cup whipping cream
1 cup basil pesto
salt and pepper to taste

Heat oil in a large pot. Add onions and cook on medium-low until translucent.
Add tomatoes and bring to a simmer. Add stock and parsley. Bring to a simmer and simmer for 15 minutes. Add cream and pesto.
Pour soup into a blender and blend until you get the desired consistency. You may need to do this in two batches, OR use an immersion blender.
Return to pot and add salt and pepper to taste.
Garnish with Homemade Sourdough Croutons and shaved parmesan cheese.

Homemade Sourdough Croutonswww.littlesouschef.com
1 loaf sourdough bread (to make 4 cups bread cubes)
1 Tbs butter
2 Tbs olive oil
1/2 tsp kosher salt
1/2 tsp oregano
1/2 tsp garlic powder
1/4 tsp onion powder
1 tsp dried parsley

Cut sourdough loaf into one inch thick slices. Cut slices into cubes until you have 4 cups. Melt butter in a large microwave safe bowl.
Add olive oil, spices and herbs. Stir to combine. Pour bread cubes into bowl.
Using a large spoon or clean hands, mix bread cubes until completely coated.
Bake croutons at 350 degrees for 15-20 minutes, or until golden and crisp, turning halfway through.

Marinated Flank Steak
1 cup vegetable oil
4 tsp red wine vinegar
6 Tbs minced green onions (with tops)
2 - 4 Tbs brown sugar
2 garlic cloves, minced
1 tsp basil
2 tsp dry mustard
1/2 tsp cracked black pepper
1/2 cup soy sauce
1/4 tsp marjoram
flank steak

Combine above ingredients and marinate flank in it overnight or 48 hours. Grill until light pink. Boil 1 1/2 cups of sauce for 5 minutes to pour over steak.

Creamy Potato stacks with Garlic, Thyme and Parmesanwww.littlebroken.com
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, minced
1/2 tsp nutmeg
2 lbs medium russet potatoes (about 4-5), peeled and sliced 1/8 – 1/16 inch thick
1 tsp salt
1/2 tsp pepper
freshly grated parmesan cheese

Preheat oven to 375 degrees. Spray 12 cup muffin pan with nonstick spray. In a small saucepan, whisk together cream, thyme, garlic and nutmeg. Bring to a slow simmer and remove from the heat. You want the cream just heated through. Discard thyme.
Toss the potato slices with salt and pepper and layer into stacks in the prepared tin, filling each one to the top but not over the top. Spoon cream over each potato stack, filling almost to the top. You will have couple or so slices exposed. Sprinkle with parmesan cheese. Bake for 25-30 minutes or until the potatoes are knife tender and golden brown on top. Remove the muffin pan from the oven and let sit for 5 minutes. Run a knife around the edges to loosen up the stacks and carefully remove to a platter to serve immediately.

Fresh Pear Salad with Creamy Honey Dijon Dressing
- www. littlesouschef.com
fresh spring mix salad greens
2-5 fresh pears, thinly sliced
1 cup crumbled feta
1 ½ cups pecans
3 Tablespoons sugar
2 Tablespoons butter
Creamy Honey Dijon Dressing
½ cup good Dijon mustard
½ cup honey
½ cup cider vinegar
2 Tablespoons sugar
1 teaspoon lemon juice
½ teaspoon salt
½ teaspoon pepper
1 cup olive oil
water
Combine pecans, sugar and butter in a frying pan. While stirring, cook on medium low for 5-10 minutes or until pecans are coated and browned. Set aside.
Prepare dressing. In a blender or food processor combine all dressing ingredients except for oil and water. Blend until combined.
Slowly add oil in a steady stream until emulsified. If dressing is too thick add water until you get the desired consistency. Refrigerate until ready to use.
When ready to serve, toss together greens, sliced pears, candied pecans and feta. Serve dressing on the side.

Chocolate Chip CookiesKitchen Aid - Makes 4 1/2 dozen cookies
1 cup granulated sugar
1 cup brown sugar
1 cup (2 sticks) butter or margarine, softened
2 eggs
1 1/2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
12 ounces semi-sweet chocolate chips

Place sugars, butter, eggs, and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat about 30 seconds. Stop and scrape bowl. Turn to Stir Speed. Gradually add baking soda, salt, and flour to sugar mixture and mix about 2 minutes. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add chocolate chips. Turn to Stir Speed and mix about 15 seconds. Drop rounded teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake at 375°F for 10 to 12 minutes. Remove from baking sheets immediately and cool on wire racks.

Peanut Butter Cup Ice Cream
2 large eggs 
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
1/3 cup smooth peanut butter
 3/4 cup Reese’s peanut butter cups, chopped

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.  Whisk the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.  Pour in the cream and milk and whisk to blend.  Pour about 1 cup of the mixture into a separate bowl and whisk in the peanut butter, a little at a time.  Return the peanut butter mixture to the remaining mixture and stir until well blended.  Transfer the mixture to an ice cream maker and freeze following manufacture’s instructions.  When the ice cream begins to stiffen (about 5 minutes before it is done), add in the chopped Reese’s peanut butter cups and continue freezing until the ice cream is ready.   Makes generous 1 quart

Dark Chocolate Sea Salt Popcorn www.celebratingsweets.com
1/3 cup popcorn kernels
generous 1/2 cup dark chocolate chips (melted)
1/4 tsp (or more to taste) sea salt

Line a baking sheet with parchment paper and set aside.
Prepare popcorn in popcorn maker and carefully pour the popcorn onto the prepared baking sheet. Be sure that no unpopped kernels make their way onto the baking sheet. Drizzle the popcorn with melted chocolate and sprinkle with sea salt. Toss the popcorn to distribute the chocolate. Taste it and add additional salt, if desired. Allow to sit at room temperature for at least 30 minutes for the chocolate to firm up (you can also quickly pop it in the fridge to speed this along).
RECIPE NOTES
Chocolate chips can be melted in a double boiler or in the microwave. If microwaving, heat in 15- 20 second intervals, stirring between, until melted and smooth.


Friday, December 16, 2016

English Extravaganza - Heidi & Chandler - November 2016






































Slow Cooker Wassail

8 cups Apple Juice
2 cups Orange Juice
4 sticks cinnamon
12 cloves
¼ tsp. ginger powder
1 orange sliced
1 apple sliced
½ lemon sliced
Cranberries for garnish

Instructions:
1.     Combine all ingredients in the slow cooker.
2.    Cook on High for 3 hours or low for 6 hours.
3.     Strain fruit and spices if desired. 
4.    Serve hot and garnish with cranberries.

Creamed Egg Sandwich

4 hard-boiled eggs, chilled after boiling to prevent green yolks
2 Tbsp. Mayonnaise
2 Tbsp. plain yogurt
1 Tbsp. Dijon mustard
2 tsp. chopped or dried dill
2 tsp. chopped or fresh parsley
Sea salt and fresh-ground black pepper to taste
8 slices bread

Instructions:
1.       Mash the eggs, mayo, yogurt and mustard with a potato
masher or a fork.
2.  Stir in the herbs and spices.
3.  Spread the egg salad onto four slices of bread.
4.  Top the egg salad with the remaining four slices of bread.
5.  Remove the crusts and slice the sandwiches two times,
diagonally, to make four tea sandwiches from each large
sandwich.
Mint Butter and Cucumber Sandwiches

1 thinly sliced English cucumber (peeling is optional)
8 slices of bread (such as buttermilk bread)
Softened herbed butter prepared with mint.
Sea salt and freshly ground black pepper, to taste

Instructions:
1.      For every two slices of bread, spread both slices evenly
and thinly with herbed butter.
2.     Cover one side of the sandwich with sliced cucumber in
one to two layers.
3.  Salt and pepper to taste
4.  Put the slices together, cut off the crusts and slice the
sandwich diagonally two times to create four triangle-
shaped sandwiches.

Proper English Scones
A proper English scones recipe using North American measurements instead
of weight measures. Perfect with thick cream and your favorite homemade
jam.
Serves: 18 one and a half inch scones or 6 ­ 8 large triangular scones.
Ingredients
1
cups all purpose flour
2½ tsp baking powder
3 tbsp white sugar
pinch table salt table salt
3 tbsp butter
½ cup milk
½ tsp vanilla extract (optional)
1 egg
Instructions
1. Preheat oven to 400 degrees F.
2. In a food processor add the flour, baking powder, sugar, and salt. Pulse to mix together well. (You can just
mix the ingredients in a bowl if you prefer the manual method)
3. Pulse in the butter until the mixture resembles a coarse meal. (or just use your fingertips to rub the butter
through the dry ingredients until the same texture is achieved.)
4. Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the
scones. This helps them brown nicely)
5. Add the liquid to the dry ingredients and stir in quickly with a wooden spoon until a soft dough forms. It
should be a little sticky. Don’t over work the dough or your scones will get tough and not rise well.
6. Turn the dough out onto a well floured board or counter top.
7. Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round
about ¾ of an inch thick.
8. Using a 1½ inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment
lined baking sheet.
9. Re­roll the scraps and cut out the rest of the scones. Brush the tops of all the scones with the reserved milk
and egg liquid.
10. Pop the scones into the hot oven for about 12­15 minutes or until the tops of the scones are evenly
browned. Cool on a wire rack.
11. Serve with thick or clotted cream and your favorite jam.
Notes
I like to make the larger scones if packing them into lunches or picnics

Homemade Clotted Cream

2 pints heavy cream (not ultra pasteurized)
a heavy casserole dish

INSTRUCTIONS

set your oven to 180F
Pour the cream into the casserole dish. It should come up about 1-3 inches on the side.
Set the dish, uncovered, in the oven and leave undisturbed for 12 hours. Be sure to leave the oven on the whole time. I do this overnight.
Remove the dish from the oven and set to cool. Then cover and refrigerate.
The next morning scoop the thickened cream into a jar or jars, and cover and put back in the refrigerator. You can use the leftover cream for baking..
Spread the clotted cream on freshly baked scones.
notes:

An oven thermometer is an essential kitchen tool, and really comes in handy for this project.  If your oven is too cool or too hot your homemade clotted cream will not ‘clot’.
Make sure your cream is not ‘ultra pasteurized’, you will need to find regular pasteurized cream at a Whole Foods or other similar store.

Ham Cullen Skink

1 package Bear Creek Creamy Potato Soup Mix
1 package cubed ham
1 can of corn

Instructions:
1.     Bring 8 cups of water to a rolling boil.
2.    Whisk in soup mix. 
3.     Reduce heat to medium and simmer uncovered 15 minutes, stirring occasionally.
4.    Add ham and corn and stir together.
5.    Salt and Pepper to taste.


I like to move it to my crock-pot and set it on “keep warm.”  This lets it stay warm, but not reduce and thicken too much.  



Smoked Salmon Bites

Spread
8 oz cream cheese, softened
½ cup sour cream
½ tsp garlic powder
Zest of 1 lemon (large) - more is better, adjust to taste
½ tsp salt
¼ cup dill, chopped
Assembly
3 soft large tortillas, like Mission brand large and soft style
12 oz smoked salmon slices
Table butter, softened

Instructions:
1.  Mix Spread ingredients together.
2.  Spread half on a tortilla in a square shape.
3.  Top with half the smoked salmon.
4.  Spread a flatbread with butter - just thinly, like buttering a piece of bread. Place the butter side down onto the salmon.
5.  Spread remaining Spread on tortilla, again in a square shape. Top with remaining salmon. Butter 3rd wrap and place butter side down onto the salmon.
6.  Use a large flat object, like a cutting board, and press down lightly to smooth the surface and compress everything.
7.  Cover with cling wrap and refrigerate for 4 hours (up to 48 hours) so the filling sets.
8.  Using a serrated knife, trim edges to make a square. Don't cut down - filling may squirt out, cut back and forth in a sawing motion.
9  Cut square into 6 or 7 even strips, then each strip into squares. Serve with toothpicks, wedges of lemon and extra dill for garnish.


Individual Beef Wellingtons
Serves 6 generously

6, 6oz beef tenderloin (filet mignon)
2 Tablespoon vegetable oil
6 Tablespoons unsalted butter
18 ounces finely-chopped baby bella mushrooms
3 Shallots
3 large clove garlic, minced
10 oz. Spinach
1 teaspoon kosher salt, or more to taste
Freshly-ground pepper, to taste
2 large sprig fresh thyme
2 puff pastry boxes (They have 2 sheets/box and each sheet
makes two Wellingtons.)
1 Tablespoon Dijon mustard
Egg wash (1 beaten egg + 1 tablespoon milk)

Instructions:
1.     Heat a stainless steel pan or cast iron skillet over medium-high heat. Add the vegetable oil and heat until just starting to smoke.
2.     Rub the meat generously with salt and pepper.
3.     Once the pan is very hot, sear the filets very briefly on each side. You don’t want to cook the interior of the meat at this point, so it shouldn’t be more than a minute or two per side. Remove the filets from the pan and place on a plate in the freezer while you make the filling.
4.    Take puff pastry out of freezer to thaw, while you chop vegetables and make the filling. 
5.     Let the pan cool slightly and turn the heat down to medium. Add the mushrooms, onion and garlic to the pan, and sprinkle on salt and pepper. Cook until the mushrooms release all their water and the onion is translucent.  About half way through add the thyme and spinach.
6.    Remove from the heat and refrigerate until cold.
7.     Roll out one puff pastry piece and cut in half, so you have two rectangular strips of dough.
8.     Remove the steaks from the freezer and brush with the Dijon mustard on both sides.
9.     Put a scoop of the mushroom mixture in the middle of one piece of the puff pastry. Top with one steak, then add another scoop of the mushrooms. Repeat with the other steaks, puff pastry piece and mushrooms.
10. Fold the long sides of the pastry over the steak, tucking in and tightly sealing all the edges so the juice doesn’t escape. Wrapping it all in plastic wrap.
11. Preheat the oven to 425 degrees Fahrenheit and line a sheet pan. While the oven preheats, put the wrapped beef in the freezer.
12. Once the oven is hot, remove the beef from the freezer and plastic wrap and put on the lined sheet pan. Coat with the egg wash.
13. Bake for 25 minutes, until a thermometer inserted into the middle of the steak reads 135 to 140 degrees Fahrenheit (medium-rare) and the pastry is a deep golden brown.
14.  Take out of oven and let rest for 10 minutes.  Cover with tin foil to keep warm.
15.  Cut in half so you can see the intersection of steak, pastry and mushrooms, and serve.

Tips
·      Make the puff pastry easier to work with by keeping it cold. That’s why this recipe calls for chilling the meat and filling in between steps.
·      The pan needs to be very hot in step 3 because it’s the key to searing the meat and subsequently adding flavor. If the pan isn’t hot, the meat either won’t brown, or it will take too long to brown and the middle will start to cook.
·      You can make this recipe ahead of time by following it up to step 9, then freezing until ready to bake. When you’re ready to cook, just put it in the oven directly from the freezer without thawing, and cook until the interior temperature of the meat is 135 to 140 degrees Fahrenheit (for medium rare), which will take longer than the 25 minutes.  I also made ahead and just refrigerated over night.


Scottish Rumbledethumps

(I added the sour cream and cream of mushroom soup to make this dish a little creamier- the traditional Scottish recipe doesn’t use these)

8-10 potatoes (peeled and chopped)
1 and half sticks of salted butter
Half green cabbage (shredded/chopped small)
1 yellow onion (sliced thin and chopped)
¼ c milk
1 can of cream of chicken soup
1 cup sour cream
Salt
Shredded cheddar cheese (about 2 and a half cups)

Directions:

Boil the chopped potatoes in salted water until soft.
Saute the onion and cabbage until tender (salt to taste).
Combine the milk, sour cream, and cream of mushroom soup.
Strain the potatoes and then add the butter and gently stir the potatoes.
Then add the milk mixture and gently stir.  The idea is to keep some of the chunkiness of the potatoes unless you want more of a mashed potato dish.
Then transfer the potatoes to a large baking dish and sprinkle the cheese on top.
Bake at 350 degrees until cheese is melted and the potatoes are hot and bubbly.

Bakewell Tart

Tart Shell
2 cups all purpose flour
Pinch of salt
1 stick butter
1 tsp sugar
4 to 5 TBSP ice-cold water
Filling
3 to 4 TBSP raspberry jam, or any other flavor
1 1/2 stick butter
3/4 cup sugar
3/4 cup ground almonds
2 eggs, beaten
1/2 tsp. almond extract
1/2 cup flaked almonds
Icing
2/3 cup confectioner’s sugar
2 to 3 tablespoons water or milk

Preheat the oven to 400F

PASTRY-
1                . Place the flour and salt into a bowl and rub in the butter with your fingers until the mixture looks like fine breadcrumbs. Add the water, and mix gently to make a soft dough.
2               . Roll out the dough on a lightly floured surface, then line a 9"in tart tin. Refrigerate for 30 minutes.
3               . Using a fork, press the tines into the bottom and sides of the pastry in the tin, then bake for about 15 to 20 minutes, until cooked, but not completely (it's going back in the oven.) Remove and set aside.
FILLING
. Spread the jam on the bottom of the crust then make the filling.
. Melt the butter in a pot, remove from heat and stir in the sugar, ground almonds, egg and almond extract. Pour the mixture over the jam or mincemeat and sprinkle the flaked almonds on top.
. Bake for about 35 minutes. If the almonds begin to brown too quickly, cover the tart loosely with aluminum foil.

ICING
1                . Place the confectioner's sugar into a bowl. Stir in cold water or milk. Using a knife or spoon, drizzle the icing all over the cooled tart (make sure it isn't warm or the icing will not look as pretty as it should.) Allow the icing to set before serving.  Cut into slices and enjoy!

Perfect English Sticky Toffee Pudding

Author: Barry C. Parsons

Serves: 18 muffin sized puddings

Ingredients
For the pudding
8 ounces chopped pitted dried dates
1½ cups water
cup butter
1 cup firmly packed brown sugar
2 tsp vanilla extract
2 extra large eggs
3 tbsp molasses
2 tbsp golden syrup (or substitute dark corn syrup)
1
cups all purpose flour
1½ tsp baking powder
1 tsp baking soda
For the toffee sauce
½ cup whipping cream
¼ cup butter
¼ cup firmly packed brown sugar
1 tbsp molasses
2 tbsp golden syrup
2 tsp vanilla extract
Instructions
To prepare the pudding
1. Add the dates and water to a small saucepan.
2. Bring to a boil and simmer over low heat for only a couple of minutes. Let stand for a few minutes while
preparing the rest of the batter.
3. Cream together the butter brown sugar and vanilla.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the molasses and golden syrup and beat well.
6. Sift together the flour and baking powder.
7. Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each
addition.
8. Puree the date mixture in a food processor or blender before mixing in the baking soda.
9. Add this hot mixture immediately to the batter and mix until smooth.
10. Pour batter into well greased and floured muffin tins and bake for about 18 – 20 minutes at 350 degrees F
until the center is just firm.
11. Serve warm with Toffee Sauce.
To make the toffee sauce
1. Bring all of the ingredients to a slow rolling boil for about 2 min before serving over the baked puddings