DATE & CAR­ROT BUT­TER­SCOTCH PUD­DINGS

PREP + COOK TIME 35 MIN­UTES SERVES 8

The Australian Women’s Weekly Food Magazine - - Express Sweet -

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

2 eggs

¾ cup (165g) firmly packed

brown sugar

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

brown sugar

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

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