Serves 6 In­di­vid­ual pud­dings are fool proof, look so much pret­tier when served & are per­fectly por­tion con­trolled, pro­vided you can stop at one! I love to keep a lit­tle stash in the freezer for those nights when mumma needs a lit­tle some­thing sweet. Be g

Lift Magazine - - Recipes -


• 3/4 cup pit­ted dried dates

• 1/2 cup black tea (a tea bag steeped in half a cup of hot wa­ter for a minute)

• 1/2 tsp bi­carb soda

• 30g but­ter

• 1 large egg

• 1/2 tsp vanilla ex­tract

• 3/4 cup self rais­ing flour

• 1/3 cup caster sugar

But­ter­scotch sauce

• 3/4 cup soft brown sugar

• 1 cup thick­ened cream

• 1 tbs golden syrup

• 20g but­ter


Pre­heat your oven to 180 de­grees Cel­sius or 160 fan forced.

Grease six of the holes in a reg­u­lar sized muf­fin tin.

Pour the tea into a small saucepan, add the dates and bring to a boil.

Once boil­ing, add the bi­carb. It will fizz up like a science ex­per­i­ment, the kids will love it.

While it bub­bles, add the but­ter and re­move from the heat.

Give it a stir to melt the but­ter and then leave to cool.

Once cooled, give it a whiz in a food pro­ces­sor

or blen­der. You want to end up with a thick course paste.

Add in the egg & vanilla and whiz again un­til com­bined.

Pop the flour and sugar in a small bowl, add in the date mix and stir by hand un­til just com­bined.

Di­vide the mix­ture be­tween the greased muf­fin holes and bake for about 20 min­utes or un­til a skewer in­serted in the cen­tre comes out clean. While your pud­dings are bak­ing, sim­ply throw all the but­ter­scotch sauce in­gre­di­ents into a small saucepan and sim­mer for a couple of min­utes.

For true glo­ri­ous­ness when serv­ing, take your skewer and poke holes in the top of warm pud­dings then drown those bad boys in the but­ter­scotch. The holes en­sure the sauce gets right into the heart of the pud­ding.

Serve warm with cream or ice cream... or both!

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