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38
Date Puddings and Butterscotch Sauce
Serves 6
Dish: 3 pint pudding basin
1. Pour 175 ml (6 . oz) boiling water over the
chopped dates and set aside to cool.
2. Sift together our and baking powder. Add
vanilla and coffee essence to the milk.
3. Cream the butter and sugar until light and
uffy. Add eggs a little at a time.
4. Fold in the our and avoured milk, then
pour in the date mixture.
5. Place in pudding basin. Cook on High power
for 7-8
1
⁄2 mins. and leave to stand for
10 mins.
Sauce
1. Place butter in a large jug and cook on High
power for 50 secs. to 1 minute, or until
bubbling.
2. Add sugar and stir until it has dissolved,
cooking for 1 minute at a time on High
power. Continue to cook until liquid is
foaming and bubbling 30 secs. at a time on
High power.
3. Slowly pour in the cream and bring to the
boil on High power for 2-3 mins. Add
essence. Stir, continue to boil on High power
30 secs. at a time until it starts to thicken.
Ingredients
200 g (7 oz) fresh dates, stoned
and nely chopped
175 g (6 oz) self-raising our
5 ml (1 tsp) baking powder
5 ml (1 tsp) vanilla essence
15 ml (1 tbsp) Camp coffee
essence
100 ml (3
1
⁄2 . oz) milk
75 g (3 oz) butter
150 g (5 oz) caster sugar
2 eggs lightly beaten
Butterscotch sauce
45 g (1
3
⁄4 oz) butter
120 ml (8 tbsp) soft brown sugar
200 ml (7 . oz) whipping cream
15 ml (1 tbsp) vanilla essence
Chewy Flapjacks
Dish: 20 cm (8) round dish
1. Place butter, syrup and sugar in a bowl and
cook on High power for 1-2 mins. or until
melted.
2. Stir in the oats and raisins. Press into dish.
Cook on High power for 2-3 mins. or until the
centre is bubbling. Allow to cool slightly then
cut into 8 pieces.
Ingredients
75 g (3 oz) butter or margarine
30 ml (2 tbsp) golden syrup
75 g (3 oz) light brown sugar
150 g (5 oz) porridge oats
50 g (2 oz) raisins
Recipes
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