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INDIVIDUAL STICKY DATE
PUDDINGS WITH
BUTTERSCOTCH SAUCE
Makes 12
INGREDIENTS
200g dried dates, coarsely chopped
1 teaspoon bicarbonate soda
1¼ cups (310ml) boiling water
60g butter, softened
1 cup (220g) firmly packed brown sugar
1 cup (150g) self raising flour
2 eggs, lightly beaten
Butterscotch sauce
1¼ cups (275g) firmly packed brown sugar
300ml pouring cream
125g butter
METHOD
1. Preheat oven to 180°C. Grease a
1
⁄3 cup
capacity muffin tray.
2. Place dates, bicarbonate soda and
boiling water into a heatproof jug; stand
for 5 minutes. Assemble the processing
bowl using the Quad blade. Carefully
pour into processing bowl. Place lid on
bowl. Using speed 13; pulse 2–3 times.
3. Add 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.
RECIPES
4. Divide mixture evenly between 12 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 with
butterscotch sauce.
To make Butterscotch
1. Sauce. Combine all ingredients in a
saucepan and cook, stirring, over a low
heat until combined.