Next month I’m co-hosting my first ever Supper Club, eek!
Having interviewed the lovely Charlotte from Craftist In Residence as my Flourishing Entrepreneur numero uno back in August, Charlotte and I discussed the idea of bringing together lots of creative females for a lovely evening of food and drink.
The idea has grown and so now together we’re hosting Creative In Residence - a series of Supper Clubs for creative entrepreneurs to connect and support one another over delicious, seasonal food.
The response has been phenomenal so far and we’re already making plans for a winter edition in January with an incredible guest list of creative entrepreneurs doing amazing things in a range of different fields.
If you’d like to join us for a future Supper Club instalment then register your interest so I can put you on the wait list. At the moment we’re hosting in London, but who knows - maybe we’ll bring them to Dublin too?!
For my first menu I’ve put together dishes with the theme ‘Abundant Autumn.’ Using seasonal produce in abundance like fennel and aubergine I’m hoping to show our guests the amazing things they can do with veggies and just a little bit of magic in the kitchen.
The dessert for the evening will be this poached pear cake, served with chai spiced yoghurt and salted date caramel. Baking is not my strong point (as you will know if you follow me here) and with my sister in attendance I knew I needed to double and triple check the cake was going to turn out okay!
So lucky for you guys I’m giving you a preview of the recipe that the guests will enjoy next month. Let me know if you enjoy it.
PREP TIME: 40 minutes
COOK TIME: 1 hour
For the chai-spiced topping
250g coconut yoghurt
50ml plant-based milk
2 tbsp maple syrup
2 chai spiced tea bags
For the date caramel
400g Medjool dates
10 tbsp coconut water
Pinch of salt
For the poached pears
4 ripe conference pears, peeled, cored and quartered
Pared zest and juice ½ lemon
200g caster sugar
For the sponge
250g unsalted butter, at room temperature
250g caster sugar
3 large free-range eggs, lightly beaten
250g self-raising flour
½ tsp baking powder
To make the caramel put the dates, coconut water and a pinch of salt in a food processor and blend until a smooth, creamy caramel forms. Add more coconut water if you want a runnier consistency. Set aside.
Put the milk and the 2 chai spiced tea bags in a small pan and heat to a very low level. When the milk is just steaming, remove from the heat and allow to infuse.
Put the quartered pears in a medium pan and add a couple of strips of lemon peel, plus the lemon juice. Top up with water to cover and add the caster sugar. Put the pan over a medium-high heat and bring to the boil, then reduce the heat to a low simmer and cook for 15-20 minutes until the pears are tender. Remove the pears and set aside (don’t discard the poaching water; simmered until slightly syrupy, it can be used as syrup in cocktails).
When milk is cool, add it to the yoghurt 1 tbsp at a time and stir to combine so the chai infusion is mixed evenly throughout the yoghurt. Put in the fridge until you are ready to serve.
Heat the oven to 180°C/160°C fan/gas 4. To make the sponge, put the butter and caster sugar in a large bowl and beat with an electric mixer for 5 minutes or until light and fluffy. Add the eggs one at a time; fully combine before adding more.
Whizz half the poached pears in a blender until smooth. Stir half the flour and half the baking powder into the cake batter, followed by half the pear purée. Repeat, then pour the finished batter into the prepared tin and level out. Bake for 55-60 minutes until a skewer pushed into the centre comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack to cool fully.
To assemble, spread the yoghurt over the cake, then pile the remaining poached pears on top and drizzle with the salted caramel.
Recipe adapted from Delicious Magazine
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