Sticky Date Pudding 

Cooking: 45minutes                                           Serves: 8

Ingredients:

• 175g pitted dates, roughly chopped
• 300ml water
• 1 tsp bicarbonate of soda
• 60g butter, softened
• 3/4 cup caster sugar
• 2 eggs
• 1 -1/4 cup self raising flour
• 1 tsp vanilla extract  

Caramel Sauce:

• 1 cup brown sugar
• 1/2 cup thickened cream
• 125g butter softened
• 1/2 tsp vanilla extra 

To Serve:

• Double cream or vanilla ice cream

Method:

1. Combine dates and water in a saucepan and bring to the boil over medium heat. Remove from heat, stir in bicarbonate of soda and stand for 30 minutes.
2. Cream butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition. Gently fold in flour, followed by date mixture and vanilla extract.
3. Pour mixture into a greased and lined 18cm square cake pan. Bate at 160° C (320°F) for 45-50 minutes or until golden and cooked when tested with skewer.
4. To make caramel sauce: combine brown sugar, cream, butter and vanilla in a saucepan and bring to the boil stirring continuously. Simmer for 3 minutes.
5. Server wedges of date pudding with hot caramel sauce, and either double cream or ice cream.

Enjoy!

Pasta with Creamy Bacon Sauce

Pasta with Creamy Bacon Sauce

Ingredients
1 lb or 500g Penne pasta
6oz or 175g of bacon diced
5.5oz or 150g sliced button mushrooms
5oz or 140g frozen peas, thawed
4oz or 120ml cream
6 tbsp grated Grana Padano cheese wedge (or cheese of your liking)
Salt & pepper to taste

Method
Cook pasta until al dente, drain and set aside.
Pan fry bacon until lightly browned, then pour off all but 2 tbsp fat. 
Add mushrooms and peas, then cook on medium for 2 minutes.
Add the cream and stir in the grated Grana Padano cheese.
Bring mixture to the boil and simmer for 3 mintues, stirring.
Add pasta to the pan, toss thoroughly.
Season to taste with salt & pepper and sprinkle with additional grated cheese, if desired.
Toss and serve~     
  

Ricotta & Spinach Stuffed Tomatoes

Ricotta & Spinach Stuffed Tomatoes

Ingredients
  
2 tomatoes, seed and flesh scraped out (reserving lids)
1 tbsp olive oil
3-1/2 oz or 100g baby spinach
3-1/2 oz or 100g ricotta
Pinch of grated nutmeg
Salt and pepper to taste
Squeeze of lemon juice

Method    

Preheat oven to 410°F or 210°C.

Place olive oil in a pan on medium heat.

Once oil is hot, add spinach and cook until the spinach is wilted. (about 30 seconds)

Mix the spinach, ricotta, nutmeg, salt & pepper and lemon juice in a bowl.

Spoon the mixture into the tomato shells.

Place shells and lids separately on baking tray and bake for 10mins. 

Season with salt & pepper to taste, and serve immediately.