Name: Sticky date puddings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3/4 cup pitted dried dates, coarsely chopped; 1/2 cup boiling water; 1/2 teaspoon bicarbonate of soda; 40 gram butter, softened; 1/2 cup brown sugar; 1 egg; 1/2 cup self-raising flour; 1/4 cup plain flour; pure thick cream, to serve; strawberries, to serve, if desired; Butterscotch sauce; 3/4 cup thickened cream; 1/2 cup brown sugar; 50 gram butter

Sticky date puddings

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Makes 4 Item

Prep

15M

Cook

30M

Total

45M

Ingredients

3/4 cup pitted dried dates, coarsely chopped

1/2 cup boiling water

1/2 teaspoon bicarbonate of soda

40 gram butter, softened

1/2 cup brown sugar

1 egg

1/2 cup self-raising flour

1/4 cup plain flour

pure thick cream, to serve

strawberries, to serve, if desired

Butterscotch sauce

3/4 cup thickened cream

1/2 cup brown sugar

50 gram butter

Method

1.Preheat oven to 180°C. Grease 4 holes of a Texas muffin pan.

2.In a heat-resistant bowl, combine dates and water. Stir soda in. Stand for 10 minutes.

3.In a small bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add egg, beating well. Fold in sifted combined flours and date mixture.

4.Spoon mixture evenly into recesses of prepared pan. Bake for 20-25 minutes until cooked when tested with a skewer.

5.Combine all sauce ingredients in a small saucepan. Stir over low heat until sugar dissolves. Bring to boil. Reduce heat. Simmer for 1-2 minutes until thickened slightly.

6.Serve puddings warm, drizzled with sauce. Accompany with thick cream, and strawberries if desired.

Texas muffin pans are 3/4 cup in capacity. If preferred, use a regular 1/3-cup muffin pan and bake for 15-20 minutes. It will make about 8.
Note

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