Monday, December 07, 2009


Individual Sticky Date Puddings

Simmer 1.25 cups of boiling water and 1.25 cups of chopped dates in a saucepan for a few minutes, until the water has become syrupy. Remove from heat, allow to cool for five minutes, then stir through 1 teaspoon of baking soda. Stir through 0.75 cups of brown sugar and 90g of butter, then stir through two beaten eggs. Finally fold through 1.25 cups of self-raising flour. Pour batter into a greased muffin tray (12 muffins) and cook at 180 degrees celsius for twenty minutes.

As the puddings are finishing cooking, mix 60g butter, 0.5 cups of brown sugar and 150mls of pure cream in a saucepan, then simmer, stirring constantly, until the mix is uniform and reduced slightly. Pour the caramel over each pudding once it’s plated, with a small scoop of vanilla ice cream on the side.

They're just like grandma used to make, when she was trying to kill grandpa with cholesterol and diabetes.


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