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1. Place dates, bicarbonate of soda and
butter into a heatproof bowl and pour
boiling water over. Allow to stand for
20-30 minutes, stirring occasionally.
2. Meanwhile, grease 6 small (1-cup)
heatproof pudding basins with butter,
sprinkle a little sugar into each basin
and shake gently to evenly coat the
insides. Set aside.
3. Cut a piece of baking paper to fit the
top shape of each basin. Cut a piece of
foil to fit the top shape of each basin
and extend 1.2in (3cm) over the edges.
Set aside.
4. Add brown sugar to date mixture, mix
well. Add beaten eggs and vanilla, mix
well. Add flour and walnuts, stirring until
all ingredients are well combined.
5. Spoon sufficient mixture into each
pudding basin until three quarters full.
Cover each basin with a piece of baking
paper, then with a piece of foil. Gather
the edge of the foil and press towards
the outer edge of the basin to form
a seal.
6. Fill water reservoir to MAX level and
insert the drip tray.
7. Divide pudding basins equally into
steamer baskets (–) and (=). Place
steamer baskets onto steamer and
cover with lid.
8. Set steaming timer to 25 minutes.
Adjust for shorter or longer cooking time
as required.
9. Meanwhile, place caramel sauce
ingredients into rice/sauce cooking bowl
and stir.
10. When cooking time for puddings has
elapsed, carefully remove lid and insert
steamer basket ( ) onto steamer
basket (=). Insert rice/sauce cooking
bowl into steamer basket ( ) and cover
with lid.
11. Set steaming timer to 15–20 minutes.
Remove lid and stir sauce during
cooking. Adjust for shorter or longer
cooking time as required for puddings
to be cooked and sauce melted and
smooth. Carefully remove the rice/sauce
cooking bowl and puddings when
cooked.
Serve puddings in basins or turned out
onto serving plates and drizzled with
caramel sauce
RECIPES
DATE AND WALNUT PUDDINGS WITH CARAMEL SAUCE
Serves 6
4.5oz (125g) pitted dates, chopped
1 teaspoon baking soda
2.5oz (75g) butter, cubed
1¼ cups/10.5oz (295ml) boiling water
Softened butter, for greasing
White sugar, for coating
¾ cup brown sugar, firmly packed
2 x 20z (60g) eggs, lightly beaten
1 teaspoon vanilla essence
1 cup/5oz (150g) self-raising flour
½ cup roughly chopped walnuts
Caramel Sauce:
1.5oz (45g) butter, cubed and softened
1 cup brown sugar, firmly packed
½ cup/4.50z (125ml) cream