This recipe is by Supervalu and tasted a lot better than it looks. It was delicious when served immediately and when the sauce was warm.
For the Pudding
0.5 tsp Bicarbonate of Soda
225 g Butter
50 g Crystallised Ginger Finely chopped
3 large Eggs
1 tsp Ground Ginger
150 g Light Brown Sugar
1 tsp Mixed Spice
1 pinch Sea Salt
125 g Self-Raising Flour
175 g Signature Tastes Medjool Dates Chopped
100 ml Sour Cream
For the Whiskey White Chocolate Butterscotch Sauce
4 tbsp Butter
150 ml Double Cream
125 g Light Brown Sugar
100 g White Chocolate Finely chopped
For the pudding; Grease a 2-litre pudding mould and pop it onto a baking tray. Heat the oven to 160°C.
Beat the butter and sugar in a freestanding mixer until light and fluffy.
Mix the flour, spices and ginger together in a bowl then beat into the butter mix with the eggs.
Add the dates and 100ml of water to a medium saucepan. Simmer for 2-3 minutes until the dates have softened. Stir in the bicarbonate of soda and it will become foamy, this is why you need a slightly larger saucepan.
Fold this into the rest of the ingredients along with the sour cream and a pinch of salt. Pour into the greased pudding mould and bake for 1 hour until fully cooked, risen and golden.
For the butterscotch sauce, combine all the ingredients in a small saucepan, except the white chocolate, stir together and bring to the boil, reduce the heat a little, simmer for a minute or two until it has thickened, then stir through the white chocolate until melted.
Fondant icing, strawberry jam and red food colouring are the secrets behind the ‘blood’ topping and filling. This recipe serves 16 and would be great for a Halloween party.
140g unsalted butter , plus extra for the tin
100ml grapeseed oil , or another flavourless oil
3 tbsp yoghurt
1 tsp vanilla extract
2 large eggs, at room temperature
250g light muscovado sugar
250g plain flour
3 tsp baking powder
50g cocoa powder
¾ x 340g jar strawberry jam
1¼ kg ready-to-roll white fondant icing
For the buttercream:
600g icing sugar, sifted, plus extra for dusting
300g butter, softened
red food colouring
Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 20cm sandwich tins.
Melt the butter in a pan, then remove from the heat and beat in the oil, milk, yogurt, vanilla and eggs.
Whisk the dry ingredients together with a large pinch of salt, squishing any lumps of sugar with your fingers.
Tip the wet ingredients into the dry, then whisk until smooth.
Divide the batter between the tins and bake for 25-30 mins on the same shelf of the oven until risen and a skewer inserted into the middle comes out clean.
Leave to cool for 10 mins in the tins, then transfer to a rack to cool completely.
To make the buttercream, beat together the sugar, butter and a few drops of the red food colouring. Add 2-3 tbsp of boiling water if needed to soften the mixture, until you end up with a smooth, spreadable icing.
Trim the cakes flat if needed, then halve each through the middle using a large serrated knife. Put one cake layer on a board or plate, spread over a thin layer of the buttercream and dot over a third of the jam. Top with another cake layer and repeat with the buttercream, jam and cake, finishing with a layer of cake. Use most of the remaining buttercream to ice the cake all over, reserving a small amount.
Roll the fondant icing out on a surface dusted with icing sugar until large enough to cover the top and sides of the cake.
Carefully lift it up onto the cake and smooth down to help it to stick. Use a sharp knife to cut slashes into the icing, then drizzle a little of the reserved buttercream mixed with some water into each to look like blood.
Preheat oven to 200°C/400°F/Gas 6. Grease and base line two 18cm/7½” sandwich tins with greaseproof paper.
Place the three egg whites and salt in a large, clean, dry mixing bowl. Stiffly beat until mixture is dry looking in appearance.
Next add the sugar and beat for a few seconds, then add the egg yolks and beat until mixture thickens and the trail of the beaters is visible.
Finally, sieve in the flour and fold it into the thick mixture using a metal spoon. To fold, just cut through the mixture, over and over with the metal spoon until all the flour is blended. Never beat, as it will beat out all the air.
Fold in the vanilla essence if used, then transfer to the prepared tins and bake for about 15 minutes.
As soon as sponge is baked, transfer to a wire tray to cool.
When cold, spread one sponge with whipped cream and layer sliced strawberries on top. Then put second sponge on top to sandwich together. Dust with sieved icing sugar, if desired.
Preheat the oven to 180°C/gas mark 4. Line a large baking sheet with non-stick baking paper and set aside.
Place the butter in a medium pan with the just-boiled water and cook over a high heat until the butter has melted and the mixture is bubbling fast.
Add the flour and beat thoroughly with a wooden spoon until the mixture is smooth and forms a ball in the centre of the pan. Remove from the heat and leave to cool for 1 or 2 minutes.
Beat the eggs in a small bowl.
Add the eggs a little at a time, beating vigorously, until well combined and with a golden sheen. You may not need all of the beaten eggs-use just enough to give a piping consistency.
Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 12X7cm lengths, about 2.5cm wide, spaced well apart, on the prepared baking sheet. Use a wet knife to cut off the pastry neatly at the nozzle.
Bake in the oven for about 20 minutes, until puffed, crisp and golden. Remove and lower the oven temperature to 160°C/gas mark 3. Meanwhile, whip the cream to soft peaks and set aside.
Using a sharp knife, split the éclairs open through their side down their length to begin opening them out like a book. Return to the oven for a further five minutes to dry out the insides. Transfer to a wire rack and leave to cool completely.
Once cool, spread the Nutella inside on the base, then pipe or spoon in the whipped cream and sandwich back together. Return the éclairs to the wire rack.
To prepare the topping, sift the icing sugar into a small bowl.
Add the water and a small dot of food colouring and mix to give a smooth, slightly runny glaze. Add more food colour for more intensity if you like. Working quickly, stirring often to prevent it from forming a crust, spoon a heaped tablespoon of the glaze on top of each éclair, spreading it with the back of the spoon.
Arrange three raspberries upright on top of each one and a sprinkling of hazelnuts to stick to the glaze before it sets.
Arrange on serving plates, a platter or cake stand and serve at once.