Friday, 25 March 2011

※ Individual Sticky Date Puddings


Makes 6 puddings.

Puddings
135g (3/4 cup) pitted dried dates
125ml (1/2 cup) water
1/2 teaspoon bicarbonate of soda (baking soda)
30g butter ***
1 large egg (we use eggs with a minimum weight of 59g)
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
112g (3/4 cup) self-raising flour
80g (1/3 cup) caster sugar


Butterscotch Sauce
150g (3/4 cup, lightly packed) brown sugar
250ml (1 cup) thickened cream (35 percent fat)
1 tablespoon (20ml) golden syrup
20g butter ***

*** Lescure French Butter Salted will give it a flavour above & beyond


Method
Cut dates roughly & place in a saucepan with water & bring to the boil.

Add bicarbonate of soda and butter and remove from heat.

Stir date mixture until butter is melted and set aside to cool to room temperature.

Add egg and vanilla and stir until combined.

Combine flour and sugar in a medium bowl. Add date mixture and stir until just combined.

Divide mixture evenly between ramekins.

Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.

While puddings are baking, place the butterscotch sauce ingredients in a small saucepan. Stir over medium heat until mixture comes to the simmer, simmer for 5 minutes, then remove from heat.


Serve with whipped cream and or a good quality ice cream.

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