Sticky Toffee Pudding

For The Pudding
200g Chopped Dates
250ml Black Tea
1/2tsp Bicarbonate of Soda
2 Eggs
85g Butter
175g Caster Sugar
175g Self Raising flour
1 tsp mixed spice
1 tbsp cocoa
1 tbsp Tia Maria

Toffee Topping
200g Mascarpone Cheese
100ml Milk
120g Brown Sugar
1 tbsp Tia Maria

Pre-Heat oven to 185c and butter a square 10inch dish.

Put chopped dates in a saucepan, cover with tea and bring to boil.  Simmer for 3 minutes till dates are soft.  Turn off heat and add Bicarbonate of soda.  Stir once and set aside.

Beat sugar and butter in a food mixer till pale and creamy.  Add Eggs one at a time.  Add sifted flour, cocoa and mixed spice and mix well.  Add date Mixture and Tia Maria and give a few turns so that all ingredients mix together.  Transfer mixture to buttered dish and bake for 45 minutes till centre springs back when tested with your fingertips.

Meanwhile prepare the toffee by putting all ingredients except Liquor, into a saucepan and boil whisking constantly to obtain a smooth sauce.  Bubble sauce for about 3 minutes to get a caramel flavour then turn heat off and stir in the Tia Maria.

Sticky Toffe Pudding is best served warm.....20seconds Microwave will do the trick!

Vegetable and Ricotta Quenelles

For this recipe, I used baked ricotta, which you should find in a good delicatessen, however you can substitute with fresh ricotta plus 2 tbsp grated Kafeloutieri.  Quenelles are ideal finger food, but can be served as starter.

400g baked ricotta

1 large carrot

1 medium Suede

3 eggs(if fresh ricotta use 2 eggs)

1 small bunch parseley

1/2 broccoli 

1/2 tsp salt

Fresh ground Pepper

pinch grated nutmeg

3 tbsp Olive oil

Peel and cut vegetables into large chunks, cover with water and bring to boil.  Boil till vegetables are just cooked.Drain well and leave to cool slightly. Meanwhile crumble ricotta and add to a food processor.  Add eggs and give a few pulses. Add vegetables, salt,  nutmeg pepper and fresh parsely then give pulses till mixture forms thick crumbly paste. 

Heat a large frying pan add olive oil then form quenelles using two dessert spoons and fry for about 3 minutes on each side till golden.  Drain and serve garnished with halfed cherry tomatoes and a drizzle olive oil, or honey!