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| Toffee Date Pudding by Feed Your Inner Cook |
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| Toffee Date Pudding by Feed Your Inner Cook |
Preparation 15 minutes
Cooking 45 minutes plus 5 - 10 minute for additional sauce
Serves 8 (or 6 Wilburs)
Ingredients
250 gram pitted dates - roughly chopped
100 gram dark muscovado sugar (or use dark brown sugar)
175 gram Self Raising Flour
shake of ground Mixed Spice (optional)
125 ml milk
1 egg
1 teaspoon Vanilla extract
50 gram butter - melted - allow to cool slightly
Sprinkle over:
150 gram dark muscovado sugar (or use dark brown sugar)
600 ml Boiling Water
plus before serving
good handful of Macadamia nuts - roughly chopped. Toast nuts on a tray for a couple of minutes while the oven is pre-heating. Keep an eye on them as they burn quickly.
for the Jug of sauce (everyone always wants more sauce!)
150 gram dark muscovado sugar (or use dark brown sugar)
80 gram butter - chopped
250 ml cream
250 gram pitted dates - roughly chopped
100 gram dark muscovado sugar (or use dark brown sugar)
175 gram Self Raising Flour
shake of ground Mixed Spice (optional)
125 ml milk
1 egg
1 teaspoon Vanilla extract
50 gram butter - melted - allow to cool slightly
Sprinkle over:
150 gram dark muscovado sugar (or use dark brown sugar)
600 ml Boiling Water
plus before serving
good handful of Macadamia nuts - roughly chopped. Toast nuts on a tray for a couple of minutes while the oven is pre-heating. Keep an eye on them as they burn quickly.
for the Jug of sauce (everyone always wants more sauce!)
150 gram dark muscovado sugar (or use dark brown sugar)
80 gram butter - chopped
250 ml cream
Method
Preheat oven to 170 oC and grease a large pudding dish. Place the dish on an oven tray to help removing it from oven easier after baking
In a large bowl combine the sugar, flour and spices.
Use a large measuring jug - measure the milk then beat in the egg, vanilla and melted butter
Pour the eggy mixture into the flour mix bowl. Stir to combine.
Fold the dates through the mix and pour into the prepared pudding dish.
Sprinkle over the 150 gram of sugar
then slowly drizzle the 600ml of boiling water across the back of a large spoon (this distributes the water better and stops it pushing through the batter too quickly)
Place the tray holding the filled pudding dish in the oven and bake approx 40 - 45 minutes until middle is just cooked - should be springy and spongy but not raw.
Top with the toasted macadamias and serve the jug of extra sauce along with icecream, custard or cream.
Extra Sauce
In a saucepan, gently heat the sugar, butter and cream, stir gently until butter has melted and allow to thicken slightly. Pour into a jug to serve with pudding.
Enjoy! Colleen
Preheat oven to 170 oC and grease a large pudding dish. Place the dish on an oven tray to help removing it from oven easier after baking
In a large bowl combine the sugar, flour and spices.
Use a large measuring jug - measure the milk then beat in the egg, vanilla and melted butter
Pour the eggy mixture into the flour mix bowl. Stir to combine.
Fold the dates through the mix and pour into the prepared pudding dish.
Sprinkle over the 150 gram of sugar
then slowly drizzle the 600ml of boiling water across the back of a large spoon (this distributes the water better and stops it pushing through the batter too quickly)
Place the tray holding the filled pudding dish in the oven and bake approx 40 - 45 minutes until middle is just cooked - should be springy and spongy but not raw.
Top with the toasted macadamias and serve the jug of extra sauce along with icecream, custard or cream.
Extra Sauce
In a saucepan, gently heat the sugar, butter and cream, stir gently until butter has melted and allow to thicken slightly. Pour into a jug to serve with pudding.
Enjoy! Colleen
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| Toffee Date Pudding by Feed Your Inner Cook |
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