Recip-tea – Lincolnshire Tea™ & Date Pudding

Oat Crumb – Salted Caramel – Toasted Banana – Malted Cream

Serves 4

This recipe has been crafted by Darren Rogan. When we first saw it, we were super excited & couldn’t wait to try it. We hope that you enjoy it too.

 

 

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Oat crumb

25g caster sugar

50g butter

20g plain flour

50g rolled oats

Pre heat oven to 150 °C

 

Cube butter and rub into flour, oats and sugar. Bake on a lined tray with parchment for 20-30mins, until golden.

 

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Pudding

3oz butter

5oz dark brown sugar

2 eggs

12oz self raising flour

170ml water

2 Lincolnshire Tea™ tea bags (Used due to MALT & BISCUIT flavour)

3oz chopped dates

3oz chopped dried apricots

¾ tsp bicarbonate soda

 

Warm water and teabags, infuse for 1 hour. Remove teabags, add dates, apricots and bring liquid back to boil. Add bicarb and blend mix  whilst hot with a hand blender until smooth. Leave to cool for 10 mins. Cream together butter and sugar, then add the date mix. Mix in the eggs and gently fold in the flour. Pour mixture into greased dariole moulds filling them half way and bake for 20-30 minutes until a skewer comes out clean when inserted in centre of the pudding. Remove from dariole mould.

 

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Salted caramel

50g light brown sugar

50g golden syrup

50g caster sugar

150ml cream

75g butter

½ tsp Maldon sea salt

 

In a heavy based pan, warm both sugars and golden syrup. Stir constantly and cook until a light caramel. Add the butter, then slowly add the cream and bring to the boil. Add salt.

 

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Banana

2 x bananas

 

Turn up the oven to 160°C. Peel both bananas and cut both in half. Blow torch the bananas all over and cook on a baking tray in the oven for 5-10mins.

 

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Serve this with malted cream.

Malted cream

200g double cream

30g Horlicks

10g icing sugar

 

Whip all ingredients together until firm.

 

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To serve

Warm pudding in the oven until piping hot (5-10mins) and the sauce in a pan.

Place the pudding on a plate and pour sauce over the top. With a hot spoon rocher (oval shape) the cream and place on the plate. Add the banana and sprinkle on the oat crumb.

 

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Enjoy with a cup of Lincolnshire Tea™ to enhance the flavour of the dessert.

My personal choice would be Lincolnshire Tea™ due to the malt and biscuit notes.