What’s good for you

Elize made this for us the first time – it’s hands down the best sticky date pudding I’ve had since I recently found an appreciation for dates.

For the pudding you’ll need:
1½ cups Dates, pitted and chopped
1 tsp Baking Soda
150 mls Boiling Water
125 grams Butter
¾ cup Sugar
2 Eggs
1 heaped cup Self Raising Flour

And for the sauce:
3 cups Soft Brown Sugar
75 grams Butter
300 mls Cream
1tsp Vanilla Essence

Making the pudding:

1. In a bowl, sprinkle dates with baking soda, pour water over, stir and then stand for 10 – 15 minutes
2. Cream butter and sugar, add eggs one at a time and beat until light and fluffy.
3. Stir in flour, then date date mixture.
4. Pour into a deep, well greased tin and bake at 190°C for 30 – 35 minutes or until knife comes out clean.
5. Allow pudding to stand in the tin while you prepare the sauce.

Preparing the sauce:

1. Combine all ingredients in a saucepan and stir over a medium heat until sugar is dissolved.
2. Bring to the boil and simmer for 5 minutes.
3. Pour a bit of the sauce (approx. 4 tablespoons) over the cooked pudding and return it to the oven to soak in and bubble.

Serve a slice of the pudding with enough sauce to create the sea of caramel, and maybe a scoop of vanilla ice cream or a dollop of whipped (or fresh) cream. Oh Yeaaah.

Enjoy. Try not to have seconds though

Serves 6

1.5kg of chicken thighs (bone in)
1 large onion
2 cloves of garlic
1.5cm piece of ginger
½ teaspoon turmeric
½ teaspoon ground pepper
2 teaspoons ground coriander
1 teaspoon salt
3 strips lemon rind or 3 Kaffir lime leaves
1 x 400ml can coconut cream (We prefer Samoan)
1 cup water
2 teaspoons soft brown sugar (I use light brown muscovado)

1. Wash the chicken under cold water and pat dry. Trim off excess fat.
2. Roughly chop the onion, garlic and ginger and place in food processor. Process until smooth, adding a little water, if necessary.
3. Place the chicken, onion mixture and remaining ingredients in a large pan and bring slowly to the boil. Reduce heat, cover and simmer, stirring occasionally for 45 minutes or until chicken is tender.
4. Remove chicken from pan, and place on cold oven tray.
5. Discard lemon rind/Kaffir leaves and bring sauce to the boil. Cook uncovered until sauce reduces and is quite thick.
6. Brown the chicken thighs on both sides under grill.
7. Serve chicken pieces and sauce with rice and garnish with fresh coriander.