Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Sticky Date Pudding with Orange Marmalade Ice Cream Recipe

Sticky Date Pudding Photo : Jackie Cameron

Sticky Date Pudding
Photo : Jackie Cameron

Sticky Date Pudding with Orange Marmalade Ice Cream Recipe

South African winter desserts top the popularity pole. Who can resist a helping of a hot, syrupy, moist cake? This versatile, sticky date pudding is delicious as a cake, or a dessert when topped with caramel sauce. Serving it with orange marmalade ice cream is a real treat.

Pudding

Yields : 4 large or 6 smaller portions

Ingredients :

50g Butter

½ cup Castor Sugar

1 Egg

100g Dates, chopped

1 cup Flour

¾ t Baking Powder

¾ cup Milk

Method :

1) Cream the butter and sugar together

2) Add the egg, chopped dates and continue whisking

3) Sift the flour and baking powder and add to the above mixture alternatively with the milk

4) Grease a 16 x 21 cm tin, add the mixture and bake in the oven at 160ͦC for about 20 minutes

Caramel Sauce

Yields : 4-6 portions

Ingredients :

2/3 cup White Sugar

7 ml Butter

333 ml Cream

Method:

1) Melt the sugar on a low heat without stirring

2) When all the sugar crystals are melted add the butter off the heat and then the cream and stir until all the ingredients are incorporated. You may need to put the sauce back on the heat.

Orange Marmalade Ice Cream

Ingredients :

6 Egg Yolks

2/3 cup Sugar

500ml Cream

250 ml Milk

75 ml All Gold Orange Marmalade

15 ml Glucose (Supplier: Most Pharmacies)

Method:

1) Beat egg yolks and sugar in an electric beater until light and creamy

2) Allow the cream, milk, marmalade and glucose to come to the boil

3) Add warm cream mixture to beaten egg yolk mixture and strain

4) If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light and fluffy ice cream

Alternatively:

Mix All Gold Orange Marmalade into a tub of vanilla ice cream and re-freeze for later serving

On serving:

1) Cut the pudding into desired portions and top each pudding with two-four tablespoons of boiling water. Place onto a tray into a very hot oven to heat up and get crispy on the outsides. When hot top with heated caramel sauce and serve with orange segments and orange marmalade ice cream

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713