sticky date pudding : Recipe

11 Jun

here it is! (:

Recipe by Kirsten Jenkins – Masterchef Australia

Ingredients : 
(Makes 8)

180g dates, pitted and roughly chopped
1¼ cups (310ml) water
½ tsp bicarbonate of soda
¾ cup (165g) firmly packed brown sugar
60g butter, softened chopped
2 eggs
1 cup (150g) self-raising flour
 
Almond praline
½ cup (110g) caster sugar
¼ cup (35g) slivered almonds
 
Butterscotch sauce

50g butter
1 cup (220g) brown sugar
1 cup (250ml) cream
1 tsp vanilla extract

Steps :

1. Preheat oven to 180˚C (160˚C fan-forced).
Lightly grease eight (½ cup capacity) metal dariole moulds.
(I used ramekins! turned out good too!)

 
2. Place dates and water in a saucepan and bring to the boil over a high heat.
Remove from the heat.
Add bicarbonate of soda, stir until dates start to break down, set aside to cool, stirring occasionally.
 
3. Beat butter and sugar in a bowl using a hand beater,
gradually add eggs one at a time, beat until light and fluffy.
 
4. Add date mixture, stir to combine.
Carefully fold through sifted flour, divide mixture evenly between the eight moulds, until 2/3 full.
 
5. Place moulds in a baking tray,
carefully pour water in tray until it comes up 1/3 of the side of the moulds.
Bake in oven for 40 minutes or until golden and skewer comes out clean.
 
6. Meanwhile, for the almond praline, combine sugar and 2 tablespoons water in a saucepan over medium heat
and cook caramel without stirring, swirling pan, until deep golden.
Scatter almonds onto a baking paper-lined oven tray, pour over caramel and cool until set.
Break praline into pieces.

Enjoy! (:
 

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