These simple Sherry and date puddings are inspired by part of a far more elaborate recipe by Cheong Liew in his book My Food. He adds ginger for an extra dimension, so stir 2 teaspoons of ginger juice into the batter if you like ginger’s pepperiness (made by squeezing about 1 tablespoon of finely grated ginger). Cheong marinates his dates in muscat whereas, being a Sherry lover, I’ve opted for Pedro Ximénez (PX) Sherry and serve an extra nip or 2 alongside (I use Osborne’s). More than anyone, Cheong has taught me that recipes aren’t blue-prints to be followed slavishly but guidelines to use as a starting point for your own inspiration; so take his recipes (and mine) as inspiration for your own kitchen adventures and have fun!
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