Traditional family recipe made using local ingredients and a special twist with the addition of coffee, served with a gorgeous banana ice cream.
RECIPE DETAILS
1. To make the banana ice cream, puree the bananas with a stick blender.
2. Place them into a bowl followed by the sheep’s milk and caster sugar. Whisk together and place in an ice-cream maker for at least two hours.
3. For the pudding, preheat the oven to 160°c (or 150°c if using a fan oven).
4. Pour the water into a pan, add the pitted dates and place over the heat for 7-9 minutes to allow the dates the break down and fall apart. Watch the dates don’t boil the water away completely – move the pan away from the heat to avoid this
5. In another pan, melt the cubed butter. Once the butter is melted add the caster sugar and stir in.
6. Melt the coffee granules in a very small amount of warm water. Add the seeds from the vanilla pod.
7. Whisk the eggs and egg yolk so the whites and the yolks are just combined.
8. Once the dates are cooked, stir in the bicarbonate of soda and take off the heat immediately. Pour the dates mixture into a mixing bowl then add the sugar/butter mix followed by the flour, coffee paste and finally the eggs so they are gently presented to the heat (avoiding any curdling).
9. Mix all the ingredients together with a whisk and finally pour into a 23cm x 30cm dish. Place in the preheated oven for 40 minutes.
10. Ten minutes before the pudding is ready, start to make the sauce. First melt the cubed butter, again bringing it off the heat so it doesn’t burn. Slowly add the dark brown sugar while mixing. Place back on the heat and stir well, not allowing the sauce to sit still. Stir whilst boiling until the sugar crystals have broken down.
11. Take off the heat and keep stirring while you slowly add the cream. Stir until the cream is well-mixed into the sauce. Pour into a jug.
12. Take the pudding out of the oven and pierce it with a skewer in several places. Sprinkle with the sugar. Serve the sticky toffee pudding in squares drizzled with the sauce, with the homemade banana ice cream and redcurrants and cream on the side.
