Individual Sticky Date Puddings
Serves: 8
2 cups dried dates, chopped
1¼ cups boiling water
1 teaspoon bicarbonate of soda
¹⁄³ cup olive oil
1 cup brown sugar
1 cup self raising flour
¼ teaspoon ground mixed spice
2 eggs
Butterscotch Sauce:
160g butter
²⁄³
cup firmly packed brown sugar
1 cup thickened cream
1. Preheat pan on setting 6 with the lid on.
Grease 8 individual 1-cup capacity metal
moulds.
2. Place dates, boiling water and baking soda
into a small bowl and set aside for 10
minutes.
3. In a large bowl combine date mixture, oil
and sugar. Stir to combine.
4. Add remaining ingredients to the bowl and
mix until just combined.
5. Pour mixture into prepared moulds. Place
moulds in frypan and carefully pour enough
boiling water to come half way up the sides
of the moulds. Cook for about 25 minutes
or until cooked when tested with a wooden
skewer. Carefully remove from frypan;
stand for 5 minutes before turning out onto
a wire rack.
6. Butterscotch Sauce: Place all ingredients
in the pan on setting 12. Stir until sugar
has dissolved and mixture begins to
simmer. Pour over the date puddings.
Serve.
Tip:
Puddings can be made in advance and
then rewarmed in a microwave.
34
Skillet Recipes continued
