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This recipe along with over 100 other great dishes from around the region, can now be purchased in Volume 3 of the Otago Daily Times - Fresh - Ask a Chef cookbook.
Sticky date pudding with toffee sauce and praline parfait from Fleur's Place
For the pudding
275g chopped dates
30g golden syrup
1½ tsp baking soda
For the toffee sauce
225g brown sugar
1 Tbsp golden syrup
For the praline parfait
½ cup toasted nuts
½ cup sugar
6 egg whites
1 cup icing sugar
To make the pudding
Preheat oven to 160degC and grease and line a 22cm spring-form cake tin.
Place the dates and golden syrup in a small pot with just enough water to cover. Bring to the boil, turn off and leave to sit while you prepare the rest of the mix.
Cream the butter and sugar together until pale, then add the eggs one at a time, incorporating each before adding the next.
Return the syrup and dates to a low heat and add the baking soda. It should bubble lots.
Fold the date mixture and the flour into the batter and pour into the cake tin. Bake for 50min or until a skewer comes out clean.
To make toffee sauce
Melt the butter, brown sugar and golden syrup together, then stir in the cream.
To make the praline parfait
Put the toasted nuts on a sheet of greaseproof paper on a baking tray.
Put the sugar in a pot with ¼ cup water and boil until it turns a nice, light brown caramel colour. Pour over the nuts. Once it has cooled and hardened, break up and process to coarse powder.
Whisk the egg whites with icing sugar until they form stiff peaks.
Whisk the cream until stiff.
Fold the whites, cream and praline together and put in the freezer.
Requested by Sandhya Ramrakha, of Dunedin
This recipe comes from the team at Fleur's Place, at Moeraki.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email email@example.com, including your name, address and a daytime telephone number, and we will request it.