Sunday was a challenge, roast beef and date and pistachio
pudding to follow for x30 all at once to be served in x2 rooms cooked from x1
small kitchen with a domestic oven and induction hobs, truth be told I thrive
on a challenge but I was genuinely concerned about this punt, there were
friends and loved ones, also a few hard-core rambling pea supporters plus a one
guest who im catering her wedding this summer. The beef was from the farm where
I cooked, Treberfedd, and it was good aged for 5 weeks so was really deep ruby
red and just darkening on the edges, the fat was a lovely yellow probably
finished on lots of grain inside, and the lamb very good, thank god. So
exhausted after another 70 hour week I drag myself into the van with nats
yorkie pudding trays under my arm as, a wake up in the middle of the night
worrying about details moments had happened earlier that night HOW CAN I MAKE
YORKIES WITH NO TRAYS, the 6 mile drive to the farm was spent on thinking in
which order to put things in oven, Easy cook the beef, whilst blanching the
toasties, beef out, date and pistachio in, then roasties then yorkies x30 then
the lamb with the parsnips and carrots. Whilst on top butterscotch sauce leeks
cabbage broccoli finish gravies.JESUS CHRIST , I did it here is my recipe for
date and pistachio pudding
Preheat
your oven to 180ºC/350ºF/gas 4. Place
the dates in a bowl with the bicarbonate of soda and cover with
200ml/7fl oz of boiling water. Leave to stand for a couple of minutes to
soften, then drain. Whiz the dates in a food processor until you have a purée.
Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add
the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then
fold in the yoghurt and your puréed dates and pistachio nuts. Pour into a
buttered, ovenproof dish and cook in the preheated oven for 40 minutes.
While the
pudding is cooking, make the toffee sauce by putting the butter, sugar and
cream in a pan over a low heat until the sugar has dissolved and the sauce has
thickened and darkened in colour.
225g fresh dates, stoned
· 100g peeled pistachio nuts
1 teaspoon bicarbonate of soda
85g unsalted softened butter
170g caster sugar
2 large free-range eggs
170g self-raising flour
¼ teaspoon ground mixed spice
¼ teaspoon ground cinnamon
2 tablespoons Ovaltine
2 tablespoons crème fraiche
for the toffee sauce
115g
unsalted butter
115g
light muscovado sugar
140ml
double cream
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