brochure newsletter

Jekk Joghgobkom 02.11.2019

DATE, TOFFEE AND BANANA PUDDINGS

Serves 6

Ingredients

150ml dark rum

1tsp vanilla extract

250g pitted dates chopped

150g plain flour

2 tsp bicarbonate of soda

125g butter, softened

125g soft dark brown sugar

3 eggs

2 bananas

A sprinkle of demerara sugar

For the toffee sauce

175g demerara sugar

170g butter, cubed

1 tbsp golden syrup

1 tbsp black treacle

500ml double cream

 

Method

-          Bring 250ml water, the rum and vanilla extract to the boil in a saucepan over a high heat. Add the dates, cover the pan, remove it from the heat and leave the dates to soak for 1 hour

-          After the dates have soaked, preheat the oven to 180C/Gas4 and grease and flour six ceramic ovenproof dishes; sift the flour and bicarbonate of soda together and leave to one side

-          Beat the butter and soft dark brown sugar together until light and fluffy; beat in the eggs, one at a time, beat in the sifted flour, then fold in the date and rum mixture

-          Pour the batter into the dishes and smooth the surfaces; place the dishes in the oven and bake for 12-15 minutes until a skewer stuck in the centre of each pudding comes out clean; transfer the dishes to a wire rack and leave to cool for 10 minutes

-          To make the toffee sauce, put the sugar, butter, golden syrup, treacle and cream in a saucepan over medium heat and bring to the boil, stirring to dissolve the sugar and butter; simmer until the sauce becomes a golden caramel colour; add a pinch of salt

-          Remove the puddings from the dishes; pour a tablespoon of the toffee sauce over each pudding; slice the bananas very thinly, fan the slices into six circles to fit the top of the puddings, then dust each with demerara sugar; use a blow torch to caramelise the sugar; pour some more toffee sauce over the top and serve with the remaining toffee sauce

 

PUDINI BIT-TAMAL, TOFFEE U BANANA

Ghal 6 persuni

150ml rum skur

Kuccarina estratt tal-vanilla

250g tamal bla ghadma

150g dqiq plain

2 kuccarini bikarbonat

125g butir, imrattab

125g zokkor ismar skur

3 bajdiet

2 bananiet

Ftit zokkor demerara biex troxx fil-wicc

Ghaz-zalza tat-toffee

175g zokkor demerara

170g butir, mqatta f’dadi

Mgharfa golden syrup

Mgharfa treacle

500ml krema doppja

 

-          Poggi 250ml ilma, r-rum u vanilla flimkien go borma u hallihom jifthu jaghlu fuq nar oghli; zid it-tamal, ghatti l-borma, nehhiha minn fuq in-nar u halli t-tamal jixxarrab ghal sigha

-          Wara li t-tamal ikun ixxarrab sew, sahhan il-forn ghal 180C/Gas4 u idlek u 6 sjuni tac-ceramika li jidhlu fil-forn; roxx ftit dqiq f’kull wahda; gharbel flimkien id-dqiq u l-bikarbonat u hallihom f’genb

-          Habbat flimkein il-butir u z-zokkor ismar sakemm jibjadu u jihfifu; habbat il-bajd maghhom wahda, wahda, habbat it-tahlita tad-dqiq imbaghad dahhal it-tahlita tat-tamal u r-rum

-          Ferragh it-tahlita gos-sjuni u lixxia l-wicc; poggihom gol-forn u sajjarhom ghal bejn 12-15 il-minuta sakemm meta ddahhal seffud johrog nadif; poggihom fuq rack tal-wire u hallihom jikshu ghal 10 minuti

-          Biex taghmel iz-zalza tat-toffee, poggi z-zokkor, il-butir, il-golden syrup it-treacle u l-krema go borma fuq nar medju u hallihom jifthu jaghlu filwaqt li thawwad sakemm idub iz-zokkor; kompli tektek it-tahlita sakemm iz-zalza tiehu kulur dehebi; zid oponta melh

-          Ohrog il-pudini minn gos-suni; ferragh mgharfa miz-zalza fuq kull wahda; qatta’l-banana fi slices irqaq hafna u iftahhom f’sitt imriewah fuq il-pudini; imbaghad ferrex iz-zokkor demerara fil-wicc; uza blowtorch biex tikkaramelizza z-zokkor; ferragh maghrfa ohra miz-zalza fuq il-pudini u servi biz-zalza tat-toffee li fadal

 

image caption

image caption

What's on

21st September 2019 opening hours

21st September 2019 opening hours

21st September 2019 openi...
Read more

15th August 2019 ~ Opening hours

15th August 2019 ~ Opening hours

15th August 2019 ~ Openin...
Read more