Serves four Date pudding Dates White sugar Butter Eggs Flour Mix all ingredients together and cook in a greased tartlet mould. Ice cream Cream Milk Egg yolks Butter Salt Make a noisette with the butter. Add milk, bring sugar to a caramel and pour on to milk. Add cream and whisk in the egg yolks. Return to pan and cook until mixture thickens. Finish in an ice cream machine.
Panna cotta Cinnamon Milk Gelatine Double cream Sugar Infuse the milk, sugar and cream with the cinnamon. Add gelatine and pour into desired moulds. Allow to set. Peanut brittle Peanuts Sugar Bring sugar to boil. Allow it to reach caramel stage and pour over the peanuts. Cool and then break to the required size. Apple compote Apples Vanilla Sugar Cider Dice apples and cook in cider, sugar and vanilla until soft but not mushy. To Serve Warm the date pudding and add the apple compote. Remove the panna cotta from the mould and place to the side. Sprinkle with peanut brittle and top with ice cream. One of Simon Hulstone's 'Knorr Chef of the Year' winning recipes.