Nel’s Sticky Date Pudding

Serves 12

Butterscotch Sauce

Butter – 80 grams

Brown sugar – 265 grams

Cream – 250 grams

Ginger – 1⁄2 teaspoon

Salt – 1⁄2 teaspoon

Heat the butter and brown sugar. Once dissolved, add the cream, ginger and salt. Boil for 6 to 8 minutes until caramelised and thick.

Sticky Date

Dates – 340 grams

Boiled water – 375 millilitres

Bi carb soda – 1 1⁄2 tablespoons

Butter – 150 grams

Brown sugar – 175 grams

Eggs–3

Self-raising flour – 225 grams

Ginger powder – 1 teaspoon

Boil the water and pour over the dates and bicarb soda. In a blender, combine all the ingredients together with the date mixture. Pour in a gastro container and bake in a conventional oven at 160°C for around 40min. Check with a skewer.

Vanilla Ice Cream

Milk – 750 millilitres

Cream – 450 millilitres

Egg yolk – 120 grams

Sugar – 170 grams

Vanilla bean – 4 pieces

Gelatine – 2 sheets

Hydrate the gelatine, and keep on the side. Boil the cream with the vanilla (grated) and allow to infuse, then remove the vanilla pods. Mix the sugar and egg yolk well, pour the cream over, mix and put on the heat until the cream reaches 82°C. Add the gelatine and cool down before freezing.