FLAMING DESSERTS RECIPES

Steps:

• Grease the pudding mold with butter. Place a folded kitchen towel on the bottom of a large pot (big enough to hold the pudding mold). Fill with water to about half way up the mold and bring to a slow boil.
• Meanwhile, mix the date puree with baking powder.
• Beat the softened butter with sugar until creamy, then add the egg, lemon juice and rum. Stir together the flour, cinnamon and salt, add to the mixture and mix well. Fold in the nuts and raisins. Pour the batter into the greased mold and cover with aluminum foil. Place in the pot, cover and steam over low heat for about 2 hours. Remove from the heat, let rest for about 5 minutes, then loosen around the edge with a sharp knife. Remove the pudding from the mold and place on a decorative plate. Serve warm or at room temperature. At the table, pour the Cognac over the pudding and carefully light the alcohol to create a flame. Let the flame burn until it disappears by itself (which only takes a few seconds), then cut the pudding and serve.

Steps:

• In a large saucepan over medium heat, melt the sugar until it becomes liquid. Add the butter and the sliced banana. Cook for about 6 minutes. Remove the pan from the heat and then add the banana liqueur.
• Continue to cook for about 2 minutes. Remove from the heat once again, then add the brandy. Once you put the pan back in the heat, it should flambe. Remove the pan from the heat and start spooning the flambeed banana into the ice cream glass. Add the chocolate syrup and the whipped cream. On top of the whipped cream, right in the center, place the cleaned strawberry, then place the sugar cube in the center of the strawberry. Pour a little bit of the brandy on top of the sugar and carefully ignite it with a match.