STICKYDATEPUDDING
WITHBANANA PRALINE
SERVES 6
11 / 4 cups(185g)self-raisingflour,sifted
(^2) / 3 cup(150g)rawcastersugar
2 tspgroundcinnamon
(^1) / 2 tspgroundginger, plus extra
toserve
50gunsaltedbutter,melted
(^2) / 3 cup(180ml)milk
1 cup(140g)medjooldates, stones
removed,chopped
Ice cream, to serve
BANANAPRALINE
(^3) / 4 cup(165g)castersugar
75g dried banana chips, finely chopped
SAUCE
(^1) / 2 cup(110g)brownsugar
40g unsalted butter, chopped
Forthepraline,greasea largebakingtray
andlinewithbakingpaper.Placesugar
and2 tbscoldwaterin a smallsaucepan
overhighheat.Cook,swirlingpan,for
6-8minutesoruntilgolden.Spread
choppedbananachipevenlyover
preparedtray,thenpourcaramelevenly
overtop.Allowtocoolcompletely,then
breakpralineintosmallpieces.Placein
a foodprocessorandwhizuntilcrumbled
butstillwitha fewlargerchunks.
Forthesauce,placesugar,butter
and1 cup(250ml)waterin a small
saucepanoverhighheat.Bringto
theboilandstirto combine. Set aside
untilneeded.
Preheattheovento180°C.Lightly
greasea 23cmx 3cm,5-cup(1.25L)round
bakingdish.Placeflour,sugar,halfthe
cinnamonandthegingerin a largebowl.
Graduallyaddbutterandmilk,andstir
tocombine.Adddateandstirto
combine.Evenlyspreaddatemixture
intoprepareddishandsprinkle over
remaining1 tspcinnamon.
Placebakingdishona largebaking
tray.Slowlypoursauceoverbackof
a largemetalspoonoverpudding
mixture.Bakefor40-45minutesor
untilthetopis slightlygolden.Remove
fromoven,dustwithextragingerand
scatterwithbananapraline.Serve
immediately with ice cream.
GOLDENSYRUPPUDDING
WITHPISTACHIO CRUMBLE
SERVES 4-6
125gunsaltedbutter, at room
temperature
(^3) / 4 cup(165g)castersugar
Finelygratedzestand
juiceof1 lemon
(^1) / 2 tspgroundlemonmyrtle
4 eggs,separated
(^2) / 3 cup(100g)plainflour
1 cup(250ml)milk
400g golden syrup
PISTACHIOCRUMBLE
85gcoldslightly salted butter,
chopped
(^2) / 3 cup(100g)plainflour
(^2) / 3 cup(160g)lightbrownsugar
(^1) / 3 cup(30g)rolledoats
Finelygratedzestof1 lemon
(^2) / 3 cup (100g) pistachios, chopped
Preheatovento180°C.Greasea large
bakingtrayandlinewithbakingpaper.
Forthecrumble,placethebutter,flour,
sugar,oatsandlemonzestin a food
processorandpulseuntilbeginningto
clumptogether.Turnoutontoa clean
worksurfaceand,usingyourhands,
gentlyworkcrumbletogetheruntil
justcombined.Evenlyspreadcrumble
overthepreparedtray,thenusea
largemetalspoontobreakup.Bake,
breakingupandmixingoccasionally,
for20-25minutesoruntilgolden.
Removefromovenandbreakupuntil
mixtureresemblesroastedgranola.Cool
completely(thecrumblewill become
crunchyoncecooled).
Meanwhile,lightlygreasethebase
andsidesofa 35cmx 23cmx 5.5cm,
6-cup(1.5L)ovalbakingdish.Placethe
butter,sugar,lemonzestandlemon
myrtlein a standmixerfittedwiththe
paddleattachmentandbeatuntilpale
andcreamy.Beatin eggyolks,1 ata
time,untilwellcombined,thenbeatin
lemonjuice(thebatterwilllookslightly
curdled).Reducespeedtolowand
graduallybeatin flour,thenmilk,then
90gslightlywarmedgoldensyrupuntil
wellcombined.Transfertoa largebowl.
Placeeggwhitesin cleanedstandmixer
andwhiskonhighuntilfirmpeaksform.
Foldeggwhitesintothepuddingbatter
(thebatterwilllooksplitduetotheacidity
in thelemon;thisis fine).Pourremaining
310ggoldensyrupevenlyoverbaseof
preparedbakingdish.Pouroverbatter.
Placebakingdishin a deeproasting
panandaddenoughboilingwaterto
comehalfwayupthesidesofbakingdish.
Bakefor35-40minutesoruntilpudding
is cookedandlightlygolden.Scatter with
crumble and pistachio to serve.
“Who doesn’t love
a crumble? It’s
even better when
PAIRED WITH
STICKY GOLDEN
SYRUP IN A
PUDDING.”
WICKED.