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RECIPES
INDIVIDUAL STICKY
DATE PUDDING WITH
BUTTERSCOTCH SAUCE
Makes 12
INGREDIENTS
200g dried dates, coarsely chopped
1 teaspoon bicarbonate soda
1 ¼ cups (310ml) boiling water
60g butter, softened
1 cup (220g) firmly packed brown sugar
1 (150g) cup self raising flour
2 eggs lightly beaten
Butterscotch Sauce
1 ¼ cups (275g) firmly packed brown sugar
1 cup (250ml) pouring cream
125g butter
METHOD
1. Preheat oven to 180°c. Grease 8 holes of
a
1
⁄3 cup capacity muffin tray.
2. Place dates, bicarbonate soda and
boiling water into a heat proof bowl and
stand for 5 minutes.
3. Insert Quad blad into processor bowl.
Add date mixture, butter and sugar
and PULSE 2-3 times. Add remaining
ingredients and PULSE mixture until
just combined. Do not over process.
Scrape down sides of bowl if necessary.
4. Divide mixture evenly between 8 holes
of the muffin tray and bake for about
25 minutes or until cooked when tested
with a wooden skewer. Remove from
oven and stand for 5 minutes before
turning out onto a wire rack. Serve warm.
Serve puddings with butterscotch sauce.
To make butterscotch sauce,
1. Combine all ingredients in a saucepan
and cook, stirring, over a low heat until
combined.
LEMON TART
Serves 8
INGREDIENTS
Sweet Shortcrust pastry
1 ½ cups (225g) plain flour
1
⁄3 cup (55g) icing sugar mixture
125g butter
1- ½ tablespoons iced water
Lemon filling
3 lemons
5 x 60g eggs
1 cup (220g) caster sugar
200ml cream
METHOD
1. Insert Quad blade into processor bowl.
Add flour, icing sugar and butter. Place
lid on bowl. Process until well combined;
add water, ½ tablespoon at a time and
process until mixture forms a ball.
2. Remove pastry from bowl onto a clean
surface and shape into a flat disk. Cover
pastry and refrigerate for 30 minutes.
3. Grease a 24cm round loose-based flan
tin. Roll pastry, between two sheets
of baking paper, large enough to line
tin. Carefully lift pastry into tin and
press into sides; trim edges. Cover and
refrigerate for 30 minutes.
4. Preheat oven to 200°c. Place tin on oven
tray; line tin with baking paper then fill
with baking beans. Bake for 10 minutes
then remove beans and paper and cook
in oven for a further 10 minutes or until
pastry is lightly browned; remove from
oven and reduce heat to 160°c.
5. Remove rind from lemons; reserve.
Juice lemons. Combine rind, juice and
remaining filling ingredients and whisk
until well combined. Carefully pour
into pastry case and bake for about 35
minutes or until set. Cool completely
before serving.