Page 69 - Delicious - UK (February 2020)
P. 69
make it sweet.
gas 4. Mix the flour, sugar, ginger and • 220g caster sugar
Sticky date pudding half the cinnamon in a large bowl. • 1 cinnamon stick
with banana praline Gradually add the melted butter and • 3 star anise
SERVES 6-8. HANDS-ON TIME 20 MIN, milk, stirring to combine. Stir in the • 300g rhubarb, trimmed and cut
OVEN TIME 40-45 MIN, PLUS COOLING dates, then evenly spread the into 5cm pieces
mixture into the greased baking
Make the praline and sauce dish and sprinkle over the YOU’LL ALSO NEED…
MAKE up to 2 days ahead. Keep in remaining cinnamon. • Large baking tray lined with
AHEAD
separate airtight containers. 4 Put the baking dish on a large compostable nonstick baking paper;
baking tray. Slowly pour the sauce 1.25 litre ovenproof dish, greased
• 185g self-raising flour over the back of a large metal spoon
• 150g golden caster sugar so it covers the pudding mixture. 1 Mix the coconut yogurt ingredients in
• ½ tsp ground ginger, plus extra to Bake for 40-45 minutes or until the a bowl, then cover and chill until needed.
serve top is lightly golden. Remove from 2 For the poached rhubarb, put the
• 2 tsp ground cinnamon the oven, dust with extra ginger and cranberry juice, orange zest and
• 50g butter, melted, plus extra to scatter over the banana praline. juice, sugar and spices in a pan over
grease Serve immediately with ice cream. a high heat. Bring to the boil, then
• 180ml whole milk PER SERVING (FOR 8) 416kcals, reduce the heat to low and simmer
• 140g medjool dates, stoned and 11.6g fat (6.5g saturated), 3.5g for 6-8 minutes. Put the rhubarb
chopped protein, 72.7g carbs (53.1g sugars), in a heatproof bowl and pour over the
• Ice cream to serve 0.4g salt, 3g fibre liquid. Leave at room temperature until
cooled completely (see Make Ahead).
FOR THE BANANA PRALINE 3 Strain half the liquid from the rhubarb
• 80g caster sugar through a fine sieve into a medium pan
• 30g dried banana chips, (set aside the spices and rhubarb in the
chopped remaining liquid), put over a high heat
and bring to the boil. Reduce the heat
FOR THE SAUCE to medium, add the sliced orange and
• 100g soft brown sugar simmer for 10-15 minutes until the
• 40g unsalted butter liquid is thick and syrupy. Remove
from the heat and leave to cool.
YOU’LL ALSO NEED… Poached rhubarb & 4 Heat the oven to 180°C/160°C fan/
• Baking tray, greased and lined orange pudding gas 4. Using a fork, transfer the sticky
with compostable nonstick baking SERVES 6-8. HANDS-ON TIME 30 MIN, OVEN orange slices to the lined tray, then
paper; 1.25 litre baking dish, TIME 50-60 MIN, PLUS STANDING & COOLING bake for 10-15 minutes until the edges of
greased the slices begin to caramelise. Remove
Poach the rhubarb, from the oven and set aside to cool.
MAKE
1 For the praline, put the 80g caster cover and keep chilled 5 Meanwhile, spoon the rhubarb evenly
AHEAD
sugar and 2 tbsp cold water in a for up to 2 days. into the greased dish. Put the flour,
small pan over a high heat. Cook, sugar, melted spread and almond milk
swirling the pan, for 6-8 minutes to • 1 orange, cut into 5mm slices in a large bowl and stir. Spoon the
form a golden caramel. Scatter the • 200g self-raising flour mixture over the rhubarb and use a
banana chips in a single layer in the • 150g caster sugar palette knife to level. Tap the dish gently
centre of the lined tray, then pour • 40g dairy-free spread, melted, on the work surface to remove any air.
the caramel over the top. Set aside plus extra to grease 6 Pour the reserved poaching liquid
to cool completely. Break into • 160ml almond milk gently over the back of a large dessert
pieces, transfer to a food processor, spoon to cover the pudding mixture.
then whizz until mostly crumbled but FOR THE COCONUT YOGURT Put the baking dish on a large baking
with a few larger chunks remaining • 300g coconut yogurt (check it’s tray, put in the oven and bake for 40-45
(or chop to a coarse crumb). vegan if you need it to be) minutes or until the pudding is set.
2 For the sauce, put the soft brown • 2 tbsp maple syrup 7 Remove from the oven and pour over
sugar, 40g butter and 250ml water • Finely grated zest 1 orange the cooled syrup. Top with the candied
in a small saucepan set over a high orange slices and poaching spices,
heat. Bring to the boil, stir well, then FOR THE POACHED RHUBARB then serve with the coconut yogurt.
remove from the heat and set aside • 750ml no-added-sugar PER SERVING (FOR 8) 443kcals, 8.1g fat
until needed (see Make Ahead). cranberry juice (3.9g saturated), 4.7g protein, 86g carbs
3 Heat the oven to 180°C/160°C fan/ • Grated zest and juice 2 oranges (67.4g sugars), 0.3g salt, 1.9g fibre
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