Date Puddings with Caramel Sauce

Serves 6

Ingredients

  • Spray Oil
  • 2 cups of Dates
  • 1 cup Water
  • 1 tsp Baking Soda
  • 120g Butter
  • ¾ cup Brown Sugar
  • 2 tsp Vanilla Essence
  • 2 Eggs
  • ¼ tsp Salt
  • 1¼ cups Self-Raising Gluten-Free Flour
  • Caramel Sauce
  • ¾ cup Cream
  • ¾ cup Brown Sugar
  • ½ tsp Vanilla Essence
  • 150g Butter
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How to Cream Butter and Sugar

Method

Preheat the oven to 170ºC. Spray a 6-hole Texan muffin pan with spray oil.

Place the dates and water in a saucepan and bring to the boil. Turn the heat down and simmer for about 4 minutes, or until there is about 1 tablespoon of water left.

Remove from the heat and leave to cool for about 2 minutes. Add the baking soda to the dates and stir until combined.

Meanwhile, cream the butter and sugar with an electric beater until light and fluffy. Beat in the vanilla essence and add the eggs, one by one, beating well after each addition. Beat in the salt.

Fold in the flour and the date mixture. Spoon the batter into the muffin pans until they are half to three-quarters full.

Bake for 20 minutes in the preheated oven, or until a skewer inserted into the centre of a pudding comes out clean.

To make the caramel sauce, place the cream, sugar, butter and vanilla essence into a saucepan. Stir over a low heat until the butter has melted. Bring to the boil then turn down the heat and simmer for 5 minutes, or until the sauce has thickened slightly.

Serve the puddings with the whipped cream and caramel sauce.

Courtesy of Food Magazine. Recipe by Lynley Allen. Photography by Shaun Cato-Symonds.

By Food Magazine

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