Indulging in winter puddings
In these seasons, our cravings turn decadent. Warming plates filled with sweet and spiced flavours. Enter the winter pudding.
Across continents and cultures you can find different versions of a classic winter pudding. Sweet, sticky, with crunchy add-ons and gooey sauces. Don’t act like you are not thinking about your favourite winter pudding right now.
Think of the delicious crème brûlée, or one of England’s favourite warming desserts, the sticky toffee/date pudding. Keep it Kiwi with a winter take on the classic pavlova by introducing a silky lemon drizzle to mini meringues. Choose apple crumbles or all of the self-saucing alternatives you can think of. Indulge in decadence, make winter sweet, and don’t feel bad about it.
Sticky date pudding 
INGREDIENTS
1 1/4 cups pitted dates, finely chopped
1 1/4 cups boiling water
1/3 cup butter
1/2 to 3/4 cup brown sugar
1 cup flour
1 Tsp baking powder
2 eggs
METHOD
- Preheat your oven to 180°C, and line a 20cm baking tin or individual ramekins.
- In a large bowl, submerge dates in boiling water for 5-10 minutes, to soften.
- To the same bowl, add butter, brown sugar, and eggs, mixing well.
- Stir in flour and baking powder until just combined, before pouring into your tin.
- Bake for 35-38 minutes, or 15-20 in ramekins, until the pudding bounces back.
- Cool for 5-10 minutes, then turn out.
- Serve with ice cream and drizzled sauce of your choice.
Traditional butterscotch
To a saucepan on low heat, stir together 2 cups brown sugar, 1 Tsp vanilla, 1/4 cup butter, and 1 cup cream, until dissolved and thick.
Spiced orange
Melt 1/4 cup butter in a saucepan, before adding 1/2 cup sugar and the juice of 3 oranges, and some rind (optional). Mix well. Add 2 crushed star anise, 1/4 Tsp ground cinnamon, and 4 cloves, crushed. Mix again and simmer, covered, for two minutes. Lastly, add 1 Tbsp cornstarch dissolved in 1-2 Tbsp water and bring to a boil. Let it thicken to a sauce consistency, then cool slightly and serve.
