» Where foreign and local combine

Addictive Pudding


Traveling can be all cold, packing and unpacking. Running from one form of transportation to another to meet someone else’s schedule.

High stress levels set themselves in amongst your psyche.

Checking and re-checking becomes more mundane than a work morning of “where are my keys?”

I’m not making this process sound glamorous and I suppose there is a percentage of travel that is not glamorous.

Any road warrior you find yourself next to could list off any number of things.

But I love it.

My journey to New York was slowed thanks to a cab company in Austin that let me wait an hour despite my many calls requesting one. Their inability to do their job resulted in me missing my plane and being diverted to connecting flights.

My extra time spent in airports meant I could soak up more time in places that actually calm me when I’m done with checking in and security. Airports are fascinating, people coming from interesting destinations going home or vacation.

I struck up a conversation with some Germans on their way home and soon they were asking for clarification on what American’s call Pomme Frites – luckily I’ve eaten enough french fries here to advise correctly.

Or the guy on his way to Las Vegas for a conference lasting a week “far too long to be in Vegas.”

You can meet people who you will most likely never see again, but those conversations can make traveling that much better, they are the characters that are unknown when you set out to begin your trip at home. Figuring out your destination. Saving the pennies to make sure the travel is worth it. Booking it carefully and before you know it the time has arrived and your adventure awaits.

Yes, travel can be all cold, but it can be all enveloping comfort too.

Just like pudding…

Sticky Date Pudding with Butterscotch Sauce
Adapted from Stephanie Alexander
Serves 8

Date Pudding
2 cups dates, dried and pitted
1 teaspoon baking soda
1 1/4 cups boiling water
60 grams butter, softened
3/4 cup brown sugar
2 eggs
1 1/3 cup flour, sifted
1/2 teaspoon vanilla extract
Butterscotch Sauce
1 1/2 cups brown sugar
3/4 cup pouring cream
200 grams butter
1/2 vanilla bean, sliced down the center

Preheat the oven to 180°C/350F and grease a baking dish.

Place the dates and baking soda in a heatproof bowl, pouring the boiling water over, ensure all the dates are covered with the boiling water. Set aside.

In a separate bowl, cream the butter and sugar until light and fluffy, approximately 1 minute. Add in one egg at a time and beat for a further minute until well combined.

Fold in the sifted flour until it is a smooth mixture. Stir in the softened dates and vanilla extract until well combined.

Pour into the prepared baking dish and bake for approximately 35 minutes or until a skewer comes out clean.

To make the sauce, place all ingredients in a saucepan over medium heat for 5 minutes, stirring to ensure it doesn’t stick and thickens evenly.

You can either pour the sauce over the pudding while warm and allow it to soak into the pudding or serve each separately pouring over while warm.


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