Daz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

Sometimes when we are feeling ill or just a bit flat, we need someone or something to cheer us up.

For some, it's a favourite drink, others an article of clothing or soft toy and then there is the comfort of food. This type of comforting sometimes means giving into the temptation of calorie-laden desserts – and why not?

Life's too short to deny all the pleasures of eating something that does pick you up and perhaps even weigh you down. In my youth, I often remember eating desserts as part of the family dinner – now days it's become more of a treat. So why not make something that comforts you and prepares you for the evening of watching TV and then possibly dozing off in front of it.

A steamed pudding fits the bill and this week's recipe is one of my most requested recipes; a white chocolate and macadamia nut steamed pudding with butterscotch sauce.

Steamed pudding
Four large or six small serves

Ingredients

160g butter, soft

100g brown sugar

4 eggs

80g macadamia nuts, chopped

100g white chocolate buttons

1/2 cup semolina flour

1/2 tsp baking powder

1 cup plain flour

1/2 tsp salt

1 tbsp ground cardamon

1 cup of milk

For the sauce

150g butter

200g brown sugar

1 tbsp golden syrup

Pinch of salt

300mls cream

Method

Cream butter and brown sugar together well, add eggs one at a time, mix well then fold in dry ingredients. Lastly, add milk to make a smooth batter. Place portions of mixture in well-greased coffee cups, cafe style ones are ideal. Arrange cups in a water bath in an open casserole dish or oven tray of sufficient depth. Cover the whole tray with tin foil and bake in a moderate oven at 180 degrees for 35-40 minutes until puddings are firm. Prepare the sauce by melting the butter, adding the sugar, golden syrup, pinch of salt and bringing to the boil, then add the cream and simmer for three minutes. Allow to cool slightly and it's ready for use. The sauce will thicken as it cools – if it doesn't taste ‘butterscotchy' enough, add a shot of butterscotch schnapps. Serve with the steamed puddings and vanilla ice cream.