December 29, 2007

After Christmas Puddings!

I do realize Christmas day was about a week ago; but the season of xmas holidays really does drag on for about a week till New Year's eve.
There is no reason why we can't have Christmas pudding any time of the year! If only our waistlines would permit the idea! *giggle* Indulgent puddings; fruit cakes and loaves of decadent desserts smothered in cream and custard only seasonally appear at the end of every year; i guess for the benefit of our physical health! :P
The walls and halls of department stores are still decked with Christmas lighting and Xmas themed goodies! Though the 25th of December has long gone past us; it is quite obvious that most of us are oblivious to the end of the Christmas season! Kids are still receiving gifts from 'Santa' and cuddly snowmen with their reindeer friends have yet to disappear back to the northpole! I guess Santa's elves are running late; *wink* they must be tired from all that worldwide travel scaterring candy canes and Christmas cheer :P.
Here's a little something fun they brought to my kitchen along the way~

Cherry Date Puddings!
Yummy Sticky GOoey GOodness with every spoonful of warm and moist dates nestled in between fluffy golden brown sponge covered in thick luscious cream.
It's the perfect way to end this delicious season of xmas treats!

1 1/2cups pitted dates (chopped)
1 1/4cups boiling water
1 English Breakfast Tea bag
1 tsp bicarb of soda
125g butter in room temperature
1/2 cup brown sugar
3 eggs
1 cup self raising flour

1/2 cup plain flour

Place dates in boiling water and the tea bag in a small saucepan and bring to a slight boil. Remove from heat and add in a tsp of bicarb of soda. Give it a good stir and leave it aside to cool for 10-15 minutes. Beat butter and sugar in an electric mixer till pale and fluffy; add in eggs one at a time; beating well after each addition. Fold in mixture of both sifted flours alternately with date mixture. Fold in 3 portions each and mix till well combined.

Use 2cup capacity pudding moulds (I used paper moulds but metal moulds should be fine too) Grease metal moulds with butter before pouring in the batter. Paper moulds do not need greasing. Drop in 4-5 red/green glazed cherries before pouring in the mixture on to the top. Bake in preheated 160degree oven for 45-50 minutes till skewer comes out clean.
Flip out pudding onto a plate and serve with walnuts; custard or pouring cream. I drizzled mine with golden syrup for a little extra sweetness!


flutterby said...

Hey sweetness! Are you still in Malaysia? I'm coming home for the winter at the end of January. I hope we'll get to meet up because I WANT SOME GORGEOUS CUPCAKES THANK YOU VERY MUCH!!!!

Amaroq said...

I have enjoyed your blog for some and have marveled at your decorative ideas for your cakes. I am looking forward to see what you have come up with during your time in Orlando.
Take care and Happy New Year!

Su-Yin -D├ęcorateur said...

flutterby: too bad im in the US now dear; would have loved to meet up!

amaroq: THanks lots for your kind comments on my work. I'll be coming up with lots more in months to come! :)