Denise says:
This pudding can be made individually or in one large quantity. The fruit spiked with the brandy gives this dessert a lively kick, which is enhanced by the complimentary coffee Zabaglione.
The secret to the success of this pudding is to secure the foil lids tightly because you do not want any water going into the puddings.
Preparation time: 20 minutes
Cooking time : 40 minutes
Serves : 8
Coffee Zabaglione
This parev smooth and velvety sauce can accompany many other desserts. Try it with thin pear pastries using a fruit liqueur instead of Coffee. It has to be freshly made as it is needed and used straight away.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves : 8
Ingredients:
For the Pudding340g pitted dates, prunes or sultanas Finely chopped
5 tablespoons strong black coffee
6 tablespoons brandy
190g soft butter or margarine
340g caster sugar
225g plain flour
1 tsp bicarbonate of soda
4 eggs
For the Zabaglione
6 egg yolks
55g caster sugar
2 tablespoons Coffee Liqueur
1 teaspoon instant coffee mixed with 2 tablespoons hot water
Method
To make the Pudding1)Lightly grease 8 individual pudding bowls or 1 large bowl.
2)Combine the fruit, coffee and brandy in a small saucepan.
3)Bring to the boil and simmer for 3 minutes.
4)Reserve 3 tablespoons of the cooking liquid.
5)Drain the fruit and divide equally between the pudding bowls.
6)Cream the butter and sugar together in a large mixing bowl.
7)Beat in the flour, bicarbonate of soda, eggs and reserved cooking liquid and mix well.
8)Pour the pudding mixture over the fruit, filling each pudding bowl until ¾ full.
9)Make 8 foil circles large enough to overlap the top of each bowl by at least 2.5 cms (1 inch) and grease them.
10)Secure a greased foil circle over each bowl using an elastic band.
11)Place the pudding bowls, in a single layer in a large frying pan with a lid.
12)Add enough boiling water to come to two-thirds of the way up the side of the bowls.
13)Bring to the boil and simmer with the lid on for 35 minutes for the individual puddings or for 1½ hours for a large pudding.
(They are cooked when a skewer is inserted and comes out clean).
(It is at this stage that the puddings can be cooled and frozen. To reheat, defrost for 1 hour at room temperature and put covered in oven at
1800C (3500/Gas Mark 4 for 30 minutes).
To Serve: Invert the puddings or place a slice of one large pudding on to a warm serving plate. Spoon over some Zabaglione and serve immediately.
To make the Zabaglione
1)Whisk all the ingredients together in a food mixer.
2)Transfer to a double-boiler or heat-proof bowl over a saucepan of simmering water.
3)Whisk vigorously until the mixture has increased to four times its original volume and is pale and fluffy.