Step 1For the pudding. Boil dates and water for 5 minutes.
Step 2Make a sabayon of the eggs and sugar.
Step 3Add the scrapped out vanilla pod.
Step 4Add the butter and combine.
Step 5Add the flour and ensure its fully incorporated.
Step 6Add the date and water mix, combine.
Step 7Add the Country Range chocolate drops.
Step 8Place into moulds, bake 8-12 minutes 175c.
Step 9For the ice cream. Bring the milk and cream to the boil.
Step 10Make a sabayon from the eggs and sugar.
Step 11Whisk the warm cream mixture slowly onto the sabayon.
Step 12Return to the pan the thicken, add to an ice bath and chill.
Step 13When cool add to machine and churn until set.
Step 14Just before service add to paco jet.
Step 15For the shards. In a pan add the glucose, sugar and water.
Step 16Boil to 158C. Add the chocolate to the sugar mix.
Step 17Combine well, pour out and allow setting to start.
Step 18Once a skin is forming pull to produce shards.
Step 19For the crumb. Combine the dry ingredients.
Step 20Add the melted butter.
Step 21Spread on a baking sheet.
Step 22Bake 175c 10-15 mins.
- 410 g Country Range chocolate drops
- 262 g chopped dates
- 475 ml water
- 1.5 tsp bicarb
- 180 g butter
- 450 g sugar
- 3 eggs
- 3 vanilla pod
- 262 g self raising flour
- 3 egg yolks
- 115 g caster sugar
- 625 ml double cream
- 100 ml full fat milk
- 175 g muscavado sugar
- 100 g glucose
- 75 g corn flour
- 25 g cocoa powder
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