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R12
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Date and walnut puddings with
caramel sauce
Serves 6
125g pitted dates, chopped
1 teaspoon bicarbonate of soda
75g butter, cubed
1¼ cups/312ml boiling water
Softened butter, for greasing
White sugar, for coating
3
⁄4 cup brown sugar, firmly packed
2 x 60g eggs, lightly beaten
1 teaspoon vanilla essence
1 cup/150g self-raising flour
½ cup roughly chopped walnuts
Caramel Sauce:
45g butter, cubed and softened
1 cup brown sugar, firmly packed
½ cup/125ml cream
Place dates, bicarbonate of soda and butter
into a heatproof bowl and pour boiling water
over. Allow to stand for 20 -30 minutes, stirring
occasionally.
Meanwhile, grease 6 small (1-cup) heatproof
pudding basins with butter, sprinkle a little
sugar into each basin and shake gently to
evenly coat the insides. Set aside.
Cut a piece of baking paper to fit the top shape
of each basin. Cut a piece of foil to fit the top
shape of each basin and extend 3cm over the
edges. Set aside.
Add brown sugar to date mixture, mix well.
Add beaten eggs and vanilla, mix well.
Add flour and walnuts, stirring until all
ingredients are well combined.
Spoon sufficient mixture into each pudding
basin until three quarters full. Cover each basin
with a piece of baking paper, then with a piece
of foil. Gather the edge of the foil and press
towards the outer edge of the basin to form
a seal.
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Fill water reservoir to MAX level and insert the
drip tray.
Divide pudding basins equally into steamer
baskets (–) and (=). Place steamer baskets
onto steamer and cover with lid.
Set steaming timer to 25 minutes. Adjust for
shorter or longer cooking time as required.
Meanwhile, place caramel sauce ingredients
into rice/sauce cooking bowl and stir.
When cooking time for puddings has elapsed,
carefully remove lid and insert steamer basket
( ) onto steamer basket (=). Insert rice/sauce
cooking bowl into steamer basket ( ) and
cover with lid.
Set steaming timer to 15–20 minutes.
Remove lid and stir sauce during cooking.
Adjust for shorter or longer cooking time as
required for puddings to be cooked and sauce
melted and smooth. Carefully remove the
rice/sauce cooking bowl and puddings
when cooked.
Serve puddings in basins or turned out onto
serving plates and drizzled with caramel sauce
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Desserts continued
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