Tuesday, August 16, 2011

Risotto & Dessert

It time for a break from Chinese food for dinner. Hence on Friday night, I decided to cook mushroom and pancetta risotto for dinner served with the baby carrot that I had bought earlier from the farmer's market.

Since risotto is something that does not need much preparations, I decided to make dessert to go with the dinner. My partner suggested to make some steam puddings. Therefore, it's my responsibility to find a recipe of steam puddings. I was searching high and low for the steam puddings recipe through the Cuisine Magazine that my partner had collected since May 2006. After spending an hour looking through all the magazine, I managed to find 2 puddings recipes which were coconut bread pudding with fresh pineapple & mango puree, and date & ginger stickies.

Between the two recipes, the bread pudding is a steam pudding and meanwhile the date & ginger pudding needs to be baked. My partner preferred to have date & ginger stickies this time. Hence I am off to the nearby supermarket to buy the ingredients needed.

Preparation of the pudding was very easy and takes about 20 - 30 minutes only. Then you just bake it in the preheated oven for another 15 - 25 minutes. And it's ready to be served. I served the pudding with some berries coulis which provides some sourness taste to compliment the sweet pudding. The pudding turns out to be a very delicious and not very sweet to my liking.

Date & Ginger Stickies (Recipe from Cuisine Magazine)
Serves: 12

60g butter, plus extra for the tin
200g dates, chopped into small pieces
3/2 teaspoon baking soda
1 1/4 cups boiling water
3/4 cup brown sugar
1/4 cup golden syrup
2 eggs
1 teaspoon banilla essence
1 1/3 cups plain flour
1 teaspoon baking powder
50g crystallised ginger, finely chopped

1. Preheat the oven to 175 degree Celcius fanbake.
2. Butter 12 small muffin tins with a little extra butter.
3. Put the butter, dates, baking soda and water in a large bowl.
4. Soak this mixture for a couple of minutes. The mix in the sugar and golden syrup.
5. Whisk in the eggs and vanilla then fold in the sifted flour and baking powder.
6. Mix in the ginger.
7. Pour the mixtures into the muffin tins to about 2/3 full.
8. Bake for about 15 - 25 minutes or until the cakes feel firm in the center.
9. To check whether the cakes is fully cooked or not, insert in a skewer in the center and if it comes out clean, it means it's fully cooked.
10. To serve warm, heat up the puddings in the microwave for 20 seconds.

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