DATE & CARROT BUTTERSCOTCH PUDDINGS
PREP + COOK TIME 35 MINUTES SERVES 8
16 fresh medjool dates (320g), pitted 2/3 cup (160ml) boiling water
1 teaspoon bicarbonate of soda
1 small carrot (70g), chopped coarsely ¼ cup (30g) pecans
90g butter, chopped, softened
¾ cup (165g) firmly packed
1¼ cups (185g) self-raising flour 1 teaspoon ground cinnamon 1 teaspoon vanilla bean paste
1/3 cup (40g) pecans, extra
SALTED BUTTERSCOTCH SAUCE 125g butter, chopped coarsely ½ cup (110g) firmly packed
½ cup (125ml) double cream 1 teaspoon fine sea salt
1 Preheat oven to 180°C/160°C fan. Grease an 8-hole, ¾-cup
(180ml) mini loaf pan tray.
2 Combine dates, the water and soda in a small bowl; stand for 5 minutes.
3 Process carrot and pecans until finely chopped. Add dates and soaking liquid; pulse to combine. Add butter, eggs, sugar, flour, cinnamon and vanilla; pulse to combine.
4 Spoon mixture into holes; sprinkle tops with extra pecans. Bake for 15 minutes or until a skewer inserted into the centres comes out clean. Stand cakes in pans for 5 minutes before turning, top-side up, onto a wire rack. 5 Make salted butterscotch sauce. 6 Serve warm puddings with warm butterscotch sauce.
SALTED BUTTERSCOTCH SAUCE Whisk butter and sugar in a medium saucepan over medium heat for 2 minutes or until melted and smooth. Add cream and salt; bring to a simmer; cook for 4 minutes or until thickened slightly.
SALTED BUTTERSCOTCH SAUCE
MEDJOOL DATES & PECAN CARROT MIXTURE