Warm Medjool date pudding with salted caramel, lemon curd, fresh mulberries and pistachios. Recipe by Herman Dsouza, Herman’s Private Chef Services.
Preparation time: 1 hour, 40 minutes
175g dates, pitted and chopped
1 teaspoon bicarbonate of soda
75g unsalted butter, softened, plus extra to grease
150g light brown sugar
1 teaspoon vanilla extract
170g self-raising flour, sifted
Preheat oven to 180C
Place dates in a pan with 180ml water and bring to the boil. Add bicarbonate of soda and set aside for 15 minutes (it will bubble fiercely then settle down).
Cream together butter and sugar until pale. Add vanilla and 1 tablespoon of flour, and stir to combine. Add eggs one at a time, beating until smooth. Use a metal spoon to gently fold in remaining flour and stir in the date mixture (it may look a little curdled at this stage).
Grease six 250ml (1-cup capacity) dariole moulds with butter and pour in pudding mixture.
Bake for 25 minutes until cooked through.
Set aside for 5 minutes before turning out.
2 eggs, plus 2 egg yolks
3/4 cup (165g) caster sugar
1/3 cup (80g) chilled unsalted butter
Zest and juice of 2 lemons
Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat.
Add the butter, juice and zest and whisk continuously until thickened.
Strain through a sieve into a sterilised jar.
Covered lemon curd keeps in the fridge for 2 weeks
Salted caramel sauce
1 firmly packed cup (250g) brown sugar
120g unsalted butter
3/4 cup (180ml) thickened cream
1/2 tsp salt
Combine the sugar, butter and cream with salt in a saucepan over medium-low heat, stirring until sugar dissolves.
Lightly warm the pudding in the microwave for 10 seconds.
Pipe the lemon curd on the plate.
Place the pudding on the plate, dish out some caramel sauce as required , drizzle chopped pistachios and dust the plate with icing sugar.