Sticky Date Pudding with Salted Brittle and Ginger Bourbon Glaze

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See original recipe at: eastcoastliving.ca

kept byDuster
recipe byeastcoastliving.ca

Notes:

Top pudding with glaze and brittle, serve warm with vanilla ice cream. Serves six
Recipe courtesy Chef John House and Chef Dave Woodley, Black Sheep Restaurant, Halifax
A deep, dark dessert with three layers of complex flavours and that addictive salty sweet finish

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Ingredients:

For pudding
1 1/2 cups (375 ml) orange juice
350 grams (12 oz) dried pitted dates
1 Tbsp (15 ml) baking soda 1 Tbsp (15 ml) ground ginger
1Tbsp (15 ml) ground allspice
1 cup (250 ml) sugar
1 cup (250 ml) butter
2 cups (500 ml) flour
3 eggs

For salted pumpkin seed and almond brittle
1/2 cup (125 ml) butter
1 cup (250 ml) pumpkin seeds
1 cup (250 ml) slivered almonds
2 1/2 cups (625 ml) brown sugar
juice of 1 lemon

For ginger bourbon glaze
3 oz (85 g) fresh ginger
2 oz bourbon
3 oz (60 ml) molasses
1/2 cup (125 ml) butter

See original recipe at eastcoastliving.ca