Sticky Ale Pudding By Matt John (The Waggon Inn, Uppermill) FOR THE PUDDING 230g pitted dates Ale of your choice, enough to just cover dates 125g unsalted butter 140g soft dark brown sugar 1 tsp baking powder 1tsp bicarb of soda 3 eggs 1⁄21⁄21⁄2 tsp vanilla extract 200g self-raising flflour FOR THE SAUCE 125G soft dark brown sugar 140g caster sugar 50ml ale of your choice 40g unsalted butter – dices 75ml double cream PUDDING the vanilla extract, baking powder and bicarb and gently mix together • Add flflour a little at a time and mix in gently • Once all the flflour has been added gently fold in your warm soaked dates until mixed thoroughly • Place into a line baking tray and bake at 150 degrees C for 45 minutes – 1 hour • Test with a wooden skewer – if it comes out clean the pudding is done • Set aside whilst you make the sauce SAUCE • Place dark brown sugar, caster sugar and ale into a pan and bring to a simmer • Then add the butter and allow to melt into the mixture • Once the butter has melted add the double cream and whisk thoroughly • Pass through a sieve and serve immediately TO SERVE • Portion a generous serving of the sticky ale pudding and pour over lashings of toffee sauce, and for a super indulgent treat add a scoop of vanilla ice cream Finally.....Enjoy! • Cover the dates in ale in a pan and bring to a simmer and cook until all the ale has soaked into the dates. Remove from the heat and allow to cool slightly • Cream together butter and sugar and then whisk until smooth • Add eggs one at a time and whisk slowly until incorporated into the butter and sugar • Once all the eggs have been mixed in add INGREDIENTS 4 Pheasant breast 200G Smoked streaky bacon 1 Bulb of fennel 1 Medium onion 250ml Red wine 250ml chicken stock Bunch of swiss chard 500g new potatoes Salt & Pepper We have a recipe using pheasant breasts, new potatoes and swiss chard by Chef James Taylor from the Bulls Head in Heyside, perfect as a starter or a light bite. The recipe works well with other game if you wanted. METHOD 1. Chop the smoked bacon in to strips Thinly slice the fennel and onion, quarter the new potatoes. 6. 8. 4. Remove bacon and fry the pheasant in the fat for 3-4 minutes, turning once and set aside. 5. Meanwhile boil new potatoes for 20 minutes or until soft in salted water. Remove pheasant and fry the onion and fennel in the juices until soft, then add the bacon, pheasant, red wine, chicken stock and red wine to the pan. 7. Simmer for 20 minutes then stir in swiss chard and cook for a further 5 minutes. 8. Season to taste. Plate by spooning bacon, fennel and onions onto bottom of a bowl then a few new potatoes and then the pheasant on top, spoon over the sauce. 9. Serve with some crusty breadI (the sauce is good). 2. 3. In a large heavy bottomed pan fry the bacon until all the fat has rendered and the bacon begins to go crispy. www.thebullsheadheyside.co.uk 78 www.AroundSADDLEWORTH.co.uk epiceR tnasaehP rehtar a