STEAMED RHUBARB PUDDING
Makes 6
RHUBARB
250g rhubarb, cut into 2cm lengths
60ml castor sugar
50ml orange juice
10ml grenadine
BATTER
125g butter
160ml castor sugar
4ml vanilla essence
4 eggs
430ml self-raising flour
30ml orange juice
grated rind of 1 orange
RHUBARB: Combine the rhubarb, sugar, orange juice and grenadine in a saucepan and simmer gently until the rhubarb is soft.
Remove and cool. Divide the rhubarb between six greased ramekins.
BATTER: Cream the butter, sugar and vanilla essence until light and fluffy.
Add the eggs and beat well. Stir in the flour, orange juice and rind and mix to form a batter. Divide the batter between the ramekins.Tightly secure a pleated disc of non-stick baking paper over each ramekin with string.
Place the ramekins into a roasting pan lined with a tea towel. Pour in boiling water to come halfway up the ramekins.
Seal the roasting pan with foil and cook at 180ºC for 30 minutes.
Remove and turn out on to serving plates. Drizzle with any remaining sauce from poaching the rhubarb.
Because the rhubarb is not very red, poaching it in the grenadine helps improve the colour.
FIG AND CHOCOLATE CROISSANT PUDDING
Serves 4
4-6 croissants
50g soft butter
4-6 dried figs, soaked in water
100g chocolate, chopped
4 eggs
2 egg yolks
250ml castor sugar
250ml cream
250ml milk
5ml vanilla extract
Cut the croissants into slices and spread with a little butter.
Lay overlapping slices in a greased ovenproof baking dish. Drain the figs and cut each fig into four pieces. Distribute chocolate pieces and figs in the dish.
Put the eggs, yolks, sugar, cream, milk and vanilla essence in a bowl and beat until well combined. Pour this over the croissants and set aside for 30 minutes.
Place the dish in an oven roasting pan filled halfway with hot water. Bake at 180°C for 30-40 minutes. Remove and serve warm with cream or custard.
GOOSEBERRY AND ALMOND CRUMBLE
Serves 4-6
250ml flour
250ml ground almonds
180ml castor sugar
250g butter, cubed
500g fresh gooseberries
60ml extra castor sugar
50g flaked almonds
cream for serving
Combine the flour, almonds and castor sugar in a bowl.
Add the butter and rub it in until the mixture is crumbly.
Press two-thirds of the mixture into the base of a 25x18cm pan. Sprinkle over most of the gooseberries, reserving a handful for serving. Sprinkle the gooseberries with castor sugar. Add flaked almonds to the reserved crumble and scatter in the pan over the gooseberries. Bake at 180ºC for 30-40 minutes until golden brown. Cut into squares and serve with cream and reserved gooseberries.
STICKY DATE PUDDING
Makes 10
180g dried dates, chopped
80g pitted prunes, chopped
300ml water
5ml bicarbonate of soda
80g butter
180ml brown sugar
2 eggs
250ml flour
100g chocolate chips or dark chocolate, chopped
SAUCE
250ml brown sugar
250ml cream
100g butter
5ml vanilla essence
Put the dates, prunes and water into a small saucepan. Bring to the boil, then remove from the heat and add the bicarbonate of soda.
Put the mixture into a food processor and process until smooth. Cream the butter and sugar.
Add the eggs one at a time, beating after each addition. Stir in the flour and the date mixture. Mix until smooth.
Fold in chocolate chips. Spoon the mixture into greased ramekins or dariole moulds and put them on a baking tray. Bake at 180°C for 20-25 minutes until firm to the touch.
Remove from oven and cool for a minute before turning out. Serve with the sauce poured over.
This pudding can also be made in one large dish and baked for 30-40 minutes.
SAUCE: Combine all the ingredients in a saucepan and bring to the boil.
Remove from heat and pour over the puddings.
Angela Day, Saturday Star