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25
Sticky Date Pudding and
caramel sauce
Serves 6
125g pitted dates, chopped
1 tsp bicarbonate of soda
75g butter, cubed
1 ½ cup boiling water
Softened butter, for greasing
White sugar, for coating
3⁄4 cup brown sugar, firmly packed
2 x 60g eggs, lightly beaten
1 tsp vanilla essence
1 cup self-rising flour
Caramel Sauce
45g butter, cubed and softened
1 cup brown sugar, firmly packed
125ml cream
1.
Place dates, bicarbonate of soda
and butter into a heatproof bowl and
pour the boiling water over. Allow
to stand for 20 -30 minutes, stirring
occasionally.
2.
Meanwhile, grease the rice cooking
bowl with butter, sprinkle some sugar
and shake gently to evenly coat the
insides. Set aside.
3.
Add brown sugar to date mixture, mix
well.
4.
Add beaten eggs and vanilla, mix
well.
5.
Spoon pudding mixture into the
prepared rice cooking bowl. Cover
with a piece of baking paper, then
with a piece of plastic film. Gather the
edge of plastic film and press towards
the outer edge of the rice cooking
bowl to form a seal.
6.
Fill water reservoir to ‘HI FILL’ level,
insert the juice collection tray, and
place the steaming basket on top.
Carefully insert the rice cooking bowl
into the steaming basket and cover
with lid.
7.
Turn the timer dial to 40 minutes.
Adjust for shorter or longer cooking
time as required.
8.
Meanwhile, place caramel sauce
ingredients into pot and stir over a low
heat until all ingredients have melted
together nicely.
9.
Serve pudding turned out onto serving
plate and drizzled with caramel
sauce.
Summary of Contents for KFS200BLK
Page 2: ...KFS200BLK INSTRUCTION BOOKLET...
Page 28: ...27 Notes...