We had guests for dinner this weekend at Struan Farm. And yes, there was more to the meal than dessert, it was pretty darned good if I do say so myself: lamb rumps with roasted carrot salad with mint and almonds.
But the Sticky Date was the big hit. This recipe is from Annabel Langbein's first Free Range Cook cookbook. It's lighter than more traditional versions of sticky date pudding, a rather classic Kiwi dessert, and the upside down pear effect is different too. Served with lightly whipped cream and caramel sauce the plates were licked clean. (Truth be told I did cheat and buy a bottle of The Dollop Kitchen's salted caramel sauce, since making caramel sauce from scratch can sometimes be a harrowing experience I decided to avoid in this instance.)