Friday, March 11, 2005
Sticky Date Pudding
(serves 8-10)
185g stoned dates
250 ml water
1 level tsp bicarbonate of soda
60g butter
2 eggs
120g sugar
185g self raising flour (for Gluten-free, use Casalare plain + 2tsp baking powder)
1/2 tsp vanilla essence
Cook dates in water until they reach a jam consistency. Beat in remaing ingredients and mix well. Spray a jam roll tin with non-stick cooking spray. Place on center shelf of a pre-heated 190 degree oven for 25 minutes, or until cooked.
Cut pudding into wedges and serve with icecream, custard or sauce (recipe below).
Sauce
150g brown sugar
150 ml cream
1/2 cup butter
1/2 tsp vanilla essence
Place all ingredients in a saucepan. Bring to boil. Boil 5 minutes.
185g stoned dates
250 ml water
1 level tsp bicarbonate of soda
60g butter
2 eggs
120g sugar
185g self raising flour (for Gluten-free, use Casalare plain + 2tsp baking powder)
1/2 tsp vanilla essence
Cook dates in water until they reach a jam consistency. Beat in remaing ingredients and mix well. Spray a jam roll tin with non-stick cooking spray. Place on center shelf of a pre-heated 190 degree oven for 25 minutes, or until cooked.
Cut pudding into wedges and serve with icecream, custard or sauce (recipe below).
Sauce
150g brown sugar
150 ml cream
1/2 cup butter
1/2 tsp vanilla essence
Place all ingredients in a saucepan. Bring to boil. Boil 5 minutes.
