STICKY DATE PUDDING
WITH
BUTTERSCOTCH SAUCE
Canola Spray, to grease
140g pitted dates, halved 125ml (1/2 cup) boiling water 1/2 teaspoon bicarbonate of soda 40g butter, at room temperature 50g (1/4 cup) caster sugar 1 egg 60g self-raising flour, sifted 1/4 cup plain flour, sifted 45ml pouring cream 40g (1/4 cup, lightly packed) brown sugar 15g unsalted butter, chopped Preheat oven to 180°C. Brush six 185ml (3/4-cup) non-stick muffin pans with melted butter to lightly grease. Line the bases with non-stick baking paper. Combine the dates, water and bicarbonate of soda in a bowl. Set aside for 10 minutes to soften. Use a fork to coarsely mash. Use an electric beater to beat the butter and caster sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the date mixture and the combined flour. Spoon the mixture into the prepared pans and smooth the surfaces. Bake in oven for 25-30 minutes or until the surfaces spring back when lightly tapped. Set aside in the pans for 5 minutes to stand before turning onto a wire rack to cool slightly. Meanwhile, place the pouring cream, brown sugar and unsalted butter in a saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth. Divide the puddings among serving plates. Top with double cream and drizzle over the sauce to serve. |
LEARNING INTENTION:
- We are learning to make a simple pudding - We are learning to make a "cake" batter SUCESS CRITERIA: - I can make a simple dessert - I can cream butter and sugar using an electric beater Sticky toffee pudding is a British steamed dessert consisting of a very moist sponge cake, made with finely chopped dates, covered in a toffee sauce and often served with a vanilla custard or vanilla ice-cream. Known as a sticky date pudding in Australia and New Zealand, it is considered a modern British ‘classic’ by various British experts, alongside Bread and butter pudding and Jam Roly-Poly.
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