Name: Sticky date crumble puddings
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: Pudding mixture; 3/4 cup pitted dried dates, coarsely chopped; 1/2 cup boiling water; 1/2 teaspoon bicarbonate of soda; 50 gram butter, softened; 1/2 cup brown sugar; 1/2 cup self-raising flour; 1/4 cup plain flour; 1 50g violet crumble bar, roughly chopped; butterscotch sauce (see tip); thick cream, to serve; Crumble; 1 1/2 tablespoon plain flour; 30 gram butter, chopped; 1/2 cup rolled oats; 1 1/2 tablespoon brown sugar

Sticky date crumble puddings

Serves 4

Prep

40M

Cook

30M

Total

1H 10M

Ingredients

Pudding mixture

3/4 cup pitted dried dates, coarsely chopped

1/2 cup boiling water

1/2 teaspoon bicarbonate of soda

50 gram butter, softened

1/2 cup brown sugar

1/2 cup self-raising flour

1/4 cup plain flour

1 50g violet crumble bar, roughly chopped

butterscotch sauce (see tip)

thick cream, to serve

Crumble

1 1/2 tablespoon plain flour

30 gram butter, chopped

1/2 cup rolled oats

1 1/2 tablespoon brown sugar

Method

Pudding mixture

1.Preheat oven to moderate, 180C. Lightly grease four 1-cup ramekins.

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

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

Crumble

4.Sift flour into a bowl. Rub in butter using fingertips, then mix in oats and sugar.

5.Spoon pudding mixture evenly between ramekins. Sprinkle with crumble mixture. Bake 20 minutes. Scatter with violet crumble. Bake a further 4-5 minutes, until puddings are cooked when tested.

6.Serve puddings warm, accompanied by butterscotch sauce and cream.

To make butterscotch sauce, combine ¾ cup thickened cream, ½ cup brown sugar and 50g butter. Stir over medium heat until bubbling and slightly thickened.
Note

Women's Weekly Food