Date and caramel steamed pud­ding

Serves 6

Isis Town and Country - - Life -

In­gre­di­ents

Caramel sauce: ½ cup dark cane sugar, 150ml cream, 50g but­ter Pud­ding: 1 cup dried stoned dates, 1 cup boiling wa­ter ¼ tsp bak­ing soda 120g but­ter, soft­ened ½ cup sugar, 2 eggs 1 tsp vanilla 1 cup self-rais­ing flour ½ tsp cin­na­mon ¼ cup milk Whipped cream to serve

Method

Grease and line a 4-cup pud­ding basin. To make caramel sauce, place sugar, cream and but­ter in a small saucepan. Bring to a sim­mer. Boil 2 min­utes. Re­move from heat. Soak dates in boiling wa­ter with bak­ing soda for 15 min­utes. Puree in a blender un­til smooth. Place 3 ta­ble­spoons of sauce in basin. Top with half the date puree. Beat but­ter and sugar un­til light and creamy. Add eggs and vanilla and beat again. Stir through flour, cin­na­mon, milk and re­main­ing puree. Pour into pud­ding basin. Use a dou­ble sheet of bak­ing pa­per with a fold in mid­dle to cover basin, ty­ing tightly around the rim with string. Place pud­ding in a large pot on an up­turned saucer. Fill with warm wa­ter to half­way up the pud­ding, cover and bring to a sim­mer. Cook the pud­ding for 1½ hours, top­ping up the wa­ter if nec­es­sary. Just be­fore serv­ing, tip pud­ding on a plate. Serve with ex­tra caramel sauce and cream.

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