SPICED STICKY DATE DANISH WITH VANILLA CUSTARD

Methods and Directions

• Place all dry ingredients in a bowl. Make a well in the centre.
• Whisk together the yeast, egg and milk in a separate bowl.
• Pour into the well and mix to form a sticky dough.
• Turn dough out onto a clean bench and knead for 10 minutes till it’s elastic and smooth. Place into a bowl and wrap in cling film. Leave in a warm place to double in size.
• Once proofed, roll out on a floured bench, lay the cold butter over 2/3 of the pastry.
• Fold the 1/3 pastry that doesn’t have the butter on top.
• Rest in the fridge for 15 minutes, roll out again. Repeat the fold process to completely encase the butter in pastry. Repeat this step 3 times, resting 15 minutes in the fridge each time.

• Place all the ingredients into a saucepan and bring to a boil.
• Once boiling, reduce heat and gently simmer till liquid reduces by half and becomes sticky and tacky.
• Remove from heat and set aside to cool a little.
• When just warm, mash to break up the dates.
• Chill till cold and set.

• Bring milk and cream to a boil. Remove from heat and pour into the creamed yolk mixture.
• Pour back into saucepan and gently cook to thicken.
• Remove from heat and set aside to cool.