There is a well known saying, 'no pain, no gain' and that will be ringing true in the minds of Milk Link’s 1,600 producers, who are on the brink of reaping just reward for 12 years of loyalty and investment.Cookery
Recipe: Festive fruit pudding and brandy sauce
This is so easy to make and is a great alternative to the traditional Christmas pudding.
It can be prepared entirely in advance and will keep well in the fridge for at least a week.
Before serving, just warm it up in a low oven for about 15 minutes and pour over the hot brandy sauce (see below).
You will need a buttered oven-proof 10in x 6in (25cm x 15cm) straight-to-table dish.
Ingredients
6oz (175g) chopped dates
9fl oz (225ml) water
3.5oz (100g) salted butter
6oz (175g) caster sugar
3 eggs
1 heaped teaspoon mixed spice
1 teaspoon vanilla extract
8oz (225g) self-raising flour
3/4 teaspoon bicarbonate of soda
8oz (225g) dried fruit; I use cherries, raisins, sultanas and cranberries, but any mix, including tropical, will work.
Method
1. Pre-heat the oven 180C (350F) Gas Mark 4.
2. Put chopped dates and water in pan and bring to boil to soften the dates slightly. Put to one side.
3. In a large bowl or food mixer beat the butter and sugar until pale and fluffy. Then add the eggs, mixed spice and vanilla extract. Beat.
4. Add the date mixture and sifted flour and bicarbonate of soda.
5. Fold in dried fruit then pour mixture into the dish and bake for about 45 minutes, or until top is just firm to touch.
6. While the pudding is cooking make your brandy sauce.
7. Remove pudding from oven and allow to stand for five minutes.
8. Fork holes in the top of the pudding and then pour over some of the sauce.
9. To serve, cut into slices and add ice-cream or cream and a generous drizzle of brandy sauce.
Top tip
For a quick and fabulous dessert, just warm the sauce gently and pour over good quality vanilla ice cream. Sublime.
Brandy sauce
This is so easy to make and although fabulous with the pudding, can be made in advance and stored in jars in the fridge.
Ingredients
4oz (110g) salted butter
8oz (225g) Demerara sugar
8fl.oz (225ml) double cream
4fl.oz (120ml) brandy
Method
1. Place butter, sugar and cream in a pan and bring to boil for about four minutes until it thickens.
2. Remove pan from heat and cool slightly.
3. Add brandy.
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