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Ginger and pear puddings with spiced ginger sauceÌý

200g soft butter

200g soft brown sugar

50g chopped dates

2 tablespoons ginger wine ( optional)

225g self raising flour

½ teaspoon baking powder

3 eggs

1 teaspoon mixed spice

2 rounds preserved ginger, chopped finely

1 pear

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Set oven to 180oc and butter and line the bottom 8 small pudding bowls with parchment paper.

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Mix the dates and wine together.

Beat the butter and sugar until fluffy.

Add the eggs one at a time.

Sift the flour and baking powder and fold into the mix.

Peel, core and grate the pear and add to the mix with the spice and chopped ginger.

Spoon into the bowls about three quarters of the way up and place in a roastingÌý tin.

Pour boiling water half way up the roasting tin and cover the whole thing loosely with buttered foil.

Bake for 30 minutes or until firm.

Cool and turn out.

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Spiced ginger sauce

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75g butter

75g demerara sugar

1 teaspoon mixed spice

1 round preserved ginger, chopped

200ml cream

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Cook the butter and sugar in a saucepan until the sugar is dissolved and starting to caramelize. Add the spice, ginger and cream and bring to the boil.

Cook to smooth sauce and serve. Great with Christmas pudding as well.

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Whipped Brandy butter

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225g soft butter

2 tablespoons icing sugar

75ml brandy, rum or Irish cream

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Whip the butter and sugar together with an electric whisk until white and fluffy- will take about 10 minutes.

Mix in the liquor.

Serve with Christmas pudding or mince pies.

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Iced Chocolate and Clementine Terrine

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zest of 2 clementine’s

juice of 4 clementine’s

100g sugar

1 tablespoon liquid glucose

2 egg whites ( use the yolks for pastry)

500g chopped dark chocolate

150ml double cream

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Place the clementine juice and zest in a pan with the sugar and glucose.

Boil until the mixture reaches soft ball stage – when a drop placed in cold water forms a pliable ball – this will take about 6 -7 minutes.

Whisk the egg whites to stiff peaks and gently stream the hot liquid into the egg whites, whisking all the time until the mixture is cool.

Melt the chocolate.

Fold the chocolate into the egg white mixture and then fold in the cream.

Pour into a loaf tin that's been oiled and lined with cling film.

Freeze for 4 hours and remove from the freezer 10 minutes before serving to slice.

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