Jamie

The return to Oz

8/14/2006 10:14:00 PM

I still have 6 cities from my European vacation left to blog, but in the meantime, I thought you might like to see what I made for dinner at home tonight. It was a 2-course affair: a Thai seafood curry, followed by a sticky date pudding. This is a very Australian combination. I say, almost without exaggeration, that every single restaurant in Australia has sticky-date pudding on its menu.

I used the sticky date pudding recipe from Jamie's Dinners (that's Jamie Oliver, obviously). I also had recipes from Donna Hay, Jill Dupleix and Nigella Lawson, but thought that Jamie's looked the best. Donna's looked a bit naff, and Jill's didn't have a picture. Nigella's was one of those self-saucing puddings which I find trumendously difficult because I can never tell when they're properly cooked. Where does the cake batter end and where does the sauce begin?!

Additionally, Jamie's recipe included Ovaltine and yogurt - how interesting! (I actually used Milo and not Ovaltine, but this didn't seem to have a detrimental effect). So, it's basically an ordinary cake batter, to which you add soaked and chopped dates, a bit of Milo and yogurt.


Raw batter

I let this bake while we ate the curry. Nigella's Thai Pumpkin and Seafood Curry (Nigella Bites) is a family favourite. It's really easy and quick to make (about 30 minutes), lends itself well to last-minute variations, and most importantly, it tastes brilliant. In fact, it tastes so good that my father is consistently surprised that the recipe comes from a British food writer and not a Thai one.


Seafood and Pumpkin Curry

Today I used brocolli as the vegetable because we needed to use it up. I know it makes the curry look a bit crap-pan-Asian-food-court, but it certainly doesn't taste like it. I love the warm rounded spiciness of the curry - it's just what I want to eat after a hard day of work or school.

So, back to the pudding. While it's cooking, you make a sticky-toffee sauce by heating cream, butter and light muscovado sugar in a pan until thickened and a bit darker. At the table, you pour the sauce over each individual serving.


Sticky toffee pudding with vanilla ice-cream


One serving

This is a great pudding. A crusty top, the light and soft sponge, and of course, that sweet, sweet sauce. What bliss.

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2 comments

  1. That pudding looks delcious, I'll have to try that sometime.

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  2. Yummeeeee, yes please! Havent tried Jamies pudding yet but have tried Nigellas which was good. Jamies sounds much more luscious though! As for the curry, I love that curry too, youre the 2nd person this week to make it, think The next Nigella was the other one, s I explained I leave out the prawns as think the salmon is enough, and am now reminded of how long ithas been since I made it so might have to post my version soon & make it a hat trick!

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