Comes the season,

By Tania Martin
AS AUTUMN approaches, sticky date pudding with its delicious butterscotch sauce is one of the many desserts that people can enjoy.
Elevations Cafe head chef Kevin Watt said several desserts are popular with diners, including pannacotta, vanilla anglaise served with poached fruit, and the traditional sticky date pudding.
Pannacotta is an Italian cream and which is quite simple to make, according to Mr Watt.
Simply add any kind of frozen fruit, such as raspberries, to a litre of set cream, mix them with vanilla essence and 200g of sugar and bring them to the boil.
Once the cream boils, add one and a half tablespoons of gelatine that has been placed in cold water and microwaved for 20 seconds.
Mix the gelatine and cream mixture, place in cream moulds and allow to set in the fridge for 12 hours.
Mr Watt said another simple, yet popular dessert is a vanilla anglaise (custard) accompanied by some poached pears or berries.
To make a vanilla anglaise, heat a cup of milk, a cup of thickened cream and a little vanilla essence in a saucepan, meanwhile whisking together half a cup of sugar and four large egg yolks.
Slowly whisk in the hot milk and cream mixture and stir over a moderate heat until the mixture coats the back of the spoon.
Mr Watt said as the colder months approach, desserts such as the traditional sticky date pudding are a delicious and popular choice.