DONNA HAY

PER­FECT THIS CLAS­SIC DESSERT IN FOUR STEPS

Sunday Herald Sun - Stellar - - Stellar Contents -

Sticky date pud­ding.

´´this is so easy to make. All the magic hap­pens in the food pro­ces­sor´´

T his ir­re­sistibly rich sticky date pud­ding is one of my all-time favourite desserts. I love how su­per-easy it is to make. All the magic hap­pens in the food pro­ces­sor and be­fore you know it, you’re done!

340g fresh dates, seeded and chopped 1½ cups (375ml) boil­ing wa­ter 1½ tea­spoons bi­car­bon­ate of soda 150g un­salted but­ter, chopped 1 cup (175g) brown sugar 3 eggs

BUTTERSCOTCH SAUCE

80g un­salted but­ter, chopped 1½ cups (265g) brown sugar 1 cup (250ml) sin­gle (pour­ing) cream

STEP 1 Pre­heat oven to 160°C. Place the dates, wa­ter and bi­car­bon­ate of soda in a medium bowl; set aside for 5 min­utes. Place the date mix­ture, but­ter, sugar and eggs in a food pro­ces­sor and process un­til well com­bined.

STEP 2 Sift the flour over the date mix­ture and process un­til smooth.

STEP lightly 3 greasedPour the 20cm mix­ture square into cakea tin lined with non-stick bak­ing pa­per and cook for 55–60 min­utes or un­til cooked when tested with a skewer. Al­low to cool in the tin for 10 min­utes be­fore turn­ing out onto a wire rack. STEP 4 sauce, placeTo makethe but­terthe but­ter­scotc­hand sugar in a medium saucepan over high heat and stir un­til the sugar has dis­solved. Grad­u­ally add the cream, stir­ring to com­bine. Bring to the boil and cook for 6–8 min­utes or un­til thick­ened slightly. Slice the pud­ding into squares and serve warm or at room tem­per­a­ture, driz­zled with the sauce. Serves 6–8.

• For a salted caramel sticky date pud­ding, add ¼ tea­spoon • For a cof­fee sticky date pud­ding, add 1 ta

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