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Jekk Joghgobkom 30.11.2019

APPLE AND DATE CHRISTMAS PUDDING WITH TOFFEE SAUCE

Serves 12

Ingredients

75g unsalted butter, softened

100g pecans

200g dates, pitted

125g raisins

4 tbsp dark rum

1 apple

175g light muscovado sugar

2 medium eggs, beaten

225g self-raising flour

1 tsp mixed spice

½ tsp vanilla extract

For the toffee sauce

200g light muscovado sugar

200g unsalted butter

300ml double cream

2 tsp vanilla extract

 

Method

-          Preheat the oven to 180C/Gas4; lightly grease a 2-litre ovenproof pudding basin and arrange half the pecans in the base; roughly chop the remainder

-          Roughly chop the dates, then put in a medium pan with 250ml boiling water; bring to the boil then cook for 2-3 minutes until just softened; pour into a large shallow bowl and mash with a fork; add the raisins and the rum and mix well – this will help the raisins plump up a little

-          Peel and coarsely grate the apple, you only need 100g of it

-          Put the butter and the sugar in a mixing bowl and beat together; gradually whisk in the beaten eggs; stir in the flour, mixed spice, vanilla, the date and raisin mixture along with the liquid, the 100g grated apple and remaining pecans; beat with a wooden spoon until combined

-          Pour the mixture into the basin and bake for 1 hour; then cover with foil and cook for a further 30 minutes or until a skewer comes out cleanly; allow to cool for 15 minutes before inverting onto a plate to turn it out

-          To make the sauce, put all the ingredients into a pan, heat gently until the butter melts and the ingredients begin to amalgamate, stir and bring to the boil; cook for 1-2 minutes until thickened slightly; reheat gently when ready to serve; drizzle a little over the top of the pudding and serve the remainder alongside it in a jug

 

PUDINA TAL-MILIED TAT-TUFFIEH U TAMAL, BIZ-ZALZA TAT-TOFFEE

Ghal 12 il-persuna

75g butir bla melh, imrattab

100g pecans

200g tamal bla ghadma

125g zbib

4 mgharef rum skur

Tuffieha

175g zokkor muscovado carr

2 bajdiet ta’daqs medju, mhabbta

225g dqiq self-raising

Kuccarina mixed spice

½ kuccarina estratt tal-vanilla

Ghaz-zalza tat-toffee

200g zokkor muscovado carr

200g butir bla melh

300ml krema doppja

2 kuccarini estratt tal-vanilla

 

-          Sahhan il-forn ghal 180C/Gas4; idlek hafif skutella ta’2 litri li tidhol fil-forn u rranga nofs il-pecans fil-qiegh; qatta’l-kumplament f’bicciet kbar

-          Qatta’t-tamal f’bicciet kbar, imbaghad poggihom go borma ma 250ml ilma jaghli; hallihom jifthu jaghlu u sajjar ghal 2-3 minuti sakemm kemm, kemm jirtabu; ferragh go skutella kbira, baxxa u ghaffighom b’furketta; zid iz-zbib u r-rum u hallat sew – hekk iz-zbib jihxinu

-          Qaxxar u hokk it-tuffieha; ghandek bzonn 100g biss minnha

-          Poggi l-butir u z-zokkor go skutella u habbat flimkein; zid il-bajd mhabbat ftit, ftit; zid id-dqiq, il-mixed spice, il-vanilla, t-tahlita taz-zbib, tamal u rum u l-likwidu taghhom, il- 100g tuffieh u l-pecans li fadal; habbat sew b’mgharfa tal-injam sakemm kollox ikun thallat sew

-          Ferragh it-tahlita gol-iskutella u sajjar ghal siegha, imbaghad ghatti l-wicc b’folja tal-foil u kompli sajjar ghal 30 minuta ohra jew sakemm meta ddahhal seffud johrog nadif; halliha toqghod ghal 15 il-minuta qabel ma’taqlibha fuq platt

-          Biex taghmel iz-zalza, poggi l-ingredjenti kollha go borma, sahhan fuq nar baxx sakemm il-butir jinhal u l-ingredjenti kollha jibdew jamalgamaw, hawwad u halli t-tahlita tiftah taghli; sajjar ghal 1-2 minuti sakemm tihxien ftit; sahhan bil-mod meta tkun lesta biex isserviha; ferrex ftit fuq il-pudina u servi l-kumplament go buqar mal-pudina

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