Ingredients

- 200g dried dates , stoned and chopped. Buy Medjool if you can

- 250ml black tea (not too strong)

- ½ tsp bicarbonate of soda

- 85g unsalted butter , softened

- 175g self-raising flour

- 1 tsp mixed spice

- 175g golden caster sugar

- 2 eggs , beaten

For the Toffee Sauce

- 100g light muscovado sugar

- 100g unsalted butter

- 142ml carton double cream

Instructions

1. Heat the oven to 180C/fan 160C/gas 4. Put the dates and tea in a saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.
2. Beat the butter and caster sugar together with electric beaters until pale and creamy, then beat in the egg, flour and mixed spice. Fold in the date mixture and pour into a buttered ovenproof dish or brownie tin. Bake for 30-35 minutes or until the top is just firm to touch.
3. Meanwhile, make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved. Cook until the sauce is a lovely toffee colour. Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream.

Ingredients

- 1 cup castor sugar
- 2 eggs (room temp)
- 1 tablespoon smooth apricot jam
- 1 ¼ cups cake flour
- 1 teaspoon bicarb of soda (5ml)
- pinch salt
- 2 tablespoons butter (30ml)
- 1 tablespoon vinegar (15ml)
- 125ml milk

The Sauce Ingredients

- 250ml cream
- 125ml butter
- 125ml sugar
- 125ml water/Orange juice/Sherry/Brandy

Instructions

1. Set oven to 190°C
2. Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency
3. Sift dry ingredients into separate bowl.
4. Melt butter in a small pot on a medium heat and add the vinegar and milk
5. Now add the above mixture (butter, milk, eggs) to the sifted ingredients and mix well. Now add the eggs mixture and combine well.
6. Pour into an ovenproof casserole dish that takes about 2 liters.
7. Bake at 190°C for 45 mins until the top is nicely browned.
8. Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while it’s still hot.
9. Serve it with ice-cream or custard or both.

Ingredients

• 1/2 kg Mutton (cleaned and cut into pieces)
• 2 cups rice ( par boiled)
• 2 tbl spoons ginger and garlic grounded
• 3 tbl spoon chilli powder
• 1 tsp turmeric powder
• 2 hands full biryani spice ( grounded )
• 3 Green Chillies
• 2 tsp jeera and and dhania powder
• 2 Onion (chopped) , 4 potatoes cut in half and
• Poke holes in the centre so gravy can go threw
• 2 cups black lentils
• 1 bunch fresh mint
• 1 bunch fresh dhania
• 3 Cardamoms Cloves
• 2 cup plain yogurt
• 2 tbl spoon egg yellow
• 3 stem curry leaf
• 1/4 cup oil
• 1\4 block butter  

Instructions

1. Marinate add meat in a dish
2. add 1 tsp tumeric, ginger and garlic, chilli powder, grounded breyani spice,3 green chillies, jeera and dhania powder, salt, hand full of fresh mint and dhania and 2 cups yogurt,
3. leave to marinate in fridge over night, so meat gets tender and soaked in spices
4. Now heat oil in a pan. Add chopped onions and a little ground spices.
5. Fry until onions turn golden brown. add 1\2 tsp tumeric powder
6. Now add marinated meat and fry well. Add potatoes.
7. Add remaining yogurt. Cook till meat becomes tender.
8. Add powdered spices .
9. Fry remaining 2 onions in butter in a separate pan.
10. then layer half cooked rice on the braised meat. (sprinkle salt on rice)
11. then layer lentils on rice
12. Fry for another few minutes.
13. add 2 cups of water, put remainder fresh mint and dhania on top.
14. put in oven at 250 degrees for 60 min
15. put remainder fresh mint and dhania on top.
16. Add butter on the top of biryani
17. Garnish with fried onions and dhania
18. Mutton Biryani is ready.