Chefs Corner November, 2019

Our Executive Chef, Gary Ryley, shares his all-time favourite!


3 cups dates
1 cup dried figs
4 cups water
2 tsp baking powder
200g softened butter
2 cups caster sugar
4 eggs
5 cups self-raising flour
150g broken dark chocolate
Butter for coating ramekins
Caramelised Banana

Preheat oven to 180C.
Add the dates, figs into boiling water, once boiling add the bi-carb, cook for 5 min, blend with a hand blender until smooth.
Cream the butter and sugar in a mixer, slowly add the eggs and beat well.
Fold in the flour and the fig mixture, stir through the chocolate pieces, transfer to the buttered metal ramekins, fill half way with the mixture and cook for 20-25min.
Remove ramekins from the oven and allow to stand for 10- min before removing the puddings.
Serve with caramelised banana.

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