Brazil Nut Delight

Last weekend I wanted to make a nutty dessert so this dessert came to mind. My mum used to prepare it once in a while but I had up until now never tried it myself. The result matched with my memories of the dish!

Ingredients:

• 150 grams plain flour
• 1/2 teaspoon baking powder 
• 100 grams sugar
• 1/2 teaspoon salt
• 400 grams Brazil nuts 
• 400 grams dates without stone
• 100 grams cherries (fresh or glazed)
• 3 eggs
• 1 teaspoon vanilla

Method:

1. Sift the flour, baking powder and salt
2. Chop the dates and cherries into small chunks
3. Combine the Brazil nuts, dates and cherries
4. Beat eggs and vanilla
5. Mix everything together 



6. Bake in an loaf tin in an oven at 150 degrees Celsius for about 1 hour 45 mins

I didn't have a loaf tin, which is a pity since it's easier to cut straight pieces due to the whole Brazil nuts.

Brazil nuts and Berries Crunchy Sundae

Ingredients

• 150g pack Brazil nuts , roughly chopped
• a little vegetable or sunflower oil
• 175g golden caster sugar
• 2 x 500ml tubs good quality vanilla ice cream
• 200g berries 

Cinnamon hot chocolate sauce

• 100g bar dark chocolate (70% cocoa)
• 1 tsp ground cinnamon
• 150ml pot double cream
• 150ml whole milk
• 1 tbsp golden syrup

Method

• Toast the Brazils on a baking sheet at 180C/160C fan/gas 4 for 10 mins.
• Tip onto a separate lightly oiled baking sheet.
• Gently heat the sugar in a non-stick pan for about 5 mins until it melts, then let it bubble into a dark golden caramel, swirling it around the pan if it colours patchily.
• Pour the caramel over the nuts and allow to cool.
• Once cold, put half of the nutty caramel into a food processor and whizz until grainy.
• Smash the rest with a rolling pin to give nobbly shards. Can be made up to 3 days ahead and kept in an airtight container.
• Soften the ice cream for 10 mins, scoop into a large bowl or tub, then use electric handheld beaters to beat until smooth and thick.
• Fold half of the fine, nutty caramel through it, then re-freeze. On the day of your party, scoop the ice cream, then return the scoops to the freezer on a tray. This will make assembling the puds really simple.
• For the sauce, put all the ingredients in a pan, then gently heat until melted and smooth. Make up to 3 days ahead if you like, then gently reheat.
• To serve, spoon a little of the whizzed caramel into the bottom of 6 glasses. Add some berries, then a scoop of ice cream.
• Drizzle with warm sauce, add some more berries, a little more sauce, then top with shards of Brazil nut caramel.

Recipe Origin: Brazil nut crunch sundae