Put the dates and water in a small saucepan and bring it to a boil. When it starts to boil turn the heat to low and simmer for a couple of minutes. Let it stand for a few minutes while you prepare the rest of the batter.
Cream together the butter, brown sugar and vanilla, till it is light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Puree the date mixture in a food processor.
Add the molasses and golden syrup and beat well.
Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
Add the hot mixture immediately to the batter and mix until smooth.
Pour batter into a well greased and floured muffin tins and bake for about 18-20 min in a preheated 350 degree oven until the centre is just firm.
1/2 cup whipping cream
1/4 cup butter
1/4 cup firmly packed brown sugar
1 tbsp molasses
2 tbsp golden syrup
2 tsp vanilla essence
Put all the ingredients in a small saucepan and bring it to a boil. Boil for 2 minutes before serving over the baked pudding.
You can bake this cake in a bundt pan. Grease and flour it well. Bake in a preheated 325 degree F oven for 55-60 min.
Serve it warm with Toffee sauce.
To grease the pan well:
Freeze the pan, then brush it with melted butter and dust it with flour or spray pam on it.
Plaintain, commonly referred to as gonja, are a popular delicacy in Uganda. Plaintain is a member of the banana family. It is starchy, low in sugar and can be cooked or roasted over fire. Plaintain is a street food in Uganda. It is cooked over open fire with the skin. It is then spilt in the middle, sprinkled with salt, red chilli and lemon. The skin is your plate. It can be boiled with the skin, you peel it and eat it. My Mum often fried and served it. She also made gonja fritters or Naryal Vara Gonja(Gonja cooked in coconut milk) and served as a dessert. Gonja is very popular in the Caribbean, it is fried and served as a side. Fried gonja and fritters were a popular afternoon snack with a cup of tea. You have to store the gonja in a dark warm place to ripen them. They have to be soft before you use them.
2 ripe plaintain bananas
1 cup coconut milk
1 cup homo milk
1/4 cup sugar(or to taste)
1/4 tsp nutmeg powder
1/4 tsp crushed cardamon seeds
20 strands saffron
1 tbsp slivered almonds
1 tbsp slivered pistachios
In a medium saucepan boil some water.
Peel and slice the bananas and boil for about 5 minutes. The bananas will become soft.
In another large saucepan boil coconut milk, milk, sugar and spices. When it starts to boil turn the heat to medium and let it simmer. When the banana is cooked, take it out of the water with a slotted spoon and drop it in the coconut mixture.
Cook for about five minutes on medium heat.
Let it cool down, transfer it into a serving bowl and refrigerate it till ready to serve.
Decorate with slivered almonds and pistachios before serving.
Ma’amoul are small shortbread pastries filled with pistachios, walnuts or dates. They are served all over the Arab world for Eid and Easter.
A special wooden mould is used to shape a ma’amoul, the round shallow molds are for dates, oval molds are for pistachios and deeper molds for walnuts. If you do not have the molds you can shape the ma’moul in your hand or use a small tart pan.
2 1/2 cups all purpose flour
1/2 lb unsalted butter
1 tbsp rosewater
4 tbsp milk
icing sugar for dusting the pastries
1 cup chopped pistachios
1/2 cup sugar(granulated or icing)
1 tbsp rosewater
1 cup chopped nuts
1/2 cup sugar(granulated or icing)
1/2 tsp cinnamon
1 tbsp rosewater
Make the fillings. Chop the nuts and mix in the sugar. If you don’t like a grainy texture, you can use icing sugar. The tblsp of rosewater will make the nut mixture moist and easy to shape. Add cinnamon to the walnuts.
In a large bowl add the flour.
Cut the butter into small pieces and rub it into the flour(using the tip of your fingers)
Add the rose water, followed by milk and make a soft dough.
Divide dough into 4 equal parts. Roll each quarter into about 9 balls to make approximately 36 balls of dough-depending on the size of the mold.
Fill the dough balls with a spoonful of nuts. First, flatten a ball of dough with your thumb and make a hollow. Place the nuts into the hollow. Be generous with the filling. Pinch the dough back over the nut filling, making a ball shape. Do this with the rest of the balls.
Press the filled dough balls one by one into the ma’moul mold.
To snap the dough out of the mold, tap the tip of the mold against the edge of the counter with a firm quick movement. With the other hand, catch the ma’moul and place it on an ungreased cookie sheet. Dust some flour inside the mold if it’s sticking.
80 g Lindth Excellence 85% Dark Chocolate, finely chopped
1/8 tsp salt
Preheat oven to 350 degree F. Lightly grease 3-7″ springform pans or 2-9″ springform pans. Set aside.
Combine dates and water in a small saucepan over medium-high-heat, bring to a boil.
Reduce heat to a low and simmer for 10 minutes or until dates are tender and about 1/3 cup liquid remains.
Transfer to a food processor and pulse until smooth; set aside.
Sift flour, baking powder, baking soda and salt in a medium bowl; set aside.
Using electric mixer, cream butter with sugars until light and fluffy.
Beat in vanilla; stir in egges, one at a time, scraping down sides after each addition.
Stir in one-third of flour mixture; stir in half of date puree, mixing after each addition just until incorporated. Repeat additions of flour and date puree; stir in remaining flour mixture.
Stir in chopped chocolate. Divide batter evenly among prepared cake pans.
Bake for 40 minutes or until tester inserted in centre of cakes comes out with a few crumbs clinging to it.
Let cool for 10 minutes in pans, then turn out onto racks to cool completely.
In a double boiler over medium-low heat, whisk egg whites with sugar until sugar has fully dissolved and instant-read thermometer reads 160 degree F(70degress F). Remove from heat.
Add vanilla and salt to egg white mixture, using electric mixer, whip until meringue holds stiff peaks and mixture is at room tempreture. Add butter, one cube at a time, beating well after each addition. (If mixture looks like it is separating, keep beating until it looks smooth again.) When butter has incorporated, reduce to medium-high speed; beat for 2 minutes or until silky smooth. (Use immediately, or refrigerate briefly if buttercream is too soft.)
Spoon buttercream into piping bag fitted with large tip.
In a medium saucepan, combine sugar and water over medium-low heat, stirring until sugar has disolved.
Turn heat to medium-high; bring to a boil, and boil without stirring for 4 to 5 minutes, or until sugar mixture is deep gold.
Remove from heat.
Working quickly and being careful not to splash, stir in cream. Let cool slightly; add chocolate and salt, stirring until smooth.
Let sauce cool to room tempreture.
Trim domed tops from cake layers. Transfer one layer to cake board, plate or serving platter; drizzle with one third of the chocolate sauce.
Pipe a circle of buttercream around cake, about 1/2 inch(1cm) from edge; fill with more butter cream.
Top with second cake layer, drizzle with sauce and pipe buttercream over top.
Add final cake layer; pipe remaining buttercream over top and side of cake, using a spatula to spread evenly.
Drizzle remaining chocolate sauce over top and side of cake.
Top with lindt truffles and chocolate sauce.
The best way to add chocolate to an already sweet dessert is to use chocolate that has a higher percentage of cacoa. This gives you all the bittersweet flavour without the extra sugar.