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37
RECIPES
INDIVIDUAL STICKY DATE
PUDDINGS
Serves 6
INGREDIENTS
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1 ¼ cups boiling water
60g softened butter
1 cup firmly packed brown sugar
1 cup self raising flour
2 eggs
Butterscotch sauce
160g butter
2
⁄3 cup firmly packed brown sugar
1 cup thickened cream
METHOD
1. Bring 3 litres of water to the boil in the
frypan on SEAR and set wire rack into
the base of frying pan. Grease
6 individual 1-cup ramekins with
cooking spray.
2. Place dates, soda and boiling water into
the bowl. Stand for 5 minutes to soak
and soften. Pour into the bowl of a food
processor and pulse until combined.
Add butter and sugar and pulse until
well incorporated. Add remaining
ingredients and pulse mixture until just
combined. Do not over process.
3. Pour mixture into prepared ramekins.
Place ramekins into frying pan. Cover
and cook for about 25 minutes or until
cooked when tested with a skewer.
Carefully remove from frying pan; stand
for 5 minutes before turning out onto a
wire rack.
4. To make butterscotch sauce; combine
all ingredients in a small saucepan and
simmer over a low heat until combined.
Serve individual puddings with sauce and
vanilla ice cream.
GOLDEN SYRUP DUMPLINGS
Serves 6
INGREDIENTS
2 cups self raising flour
120g unsalted butter
2 eggs
L cup milk
Syrup sauce
60g butter
1½ cups brown sugar
2
⁄3 cup golden syrup
2 cups water
METHOD
1. To make the syrup; Heat the frypan on
setting 10 and add butter, brown sugar,
golden syrup and water together. Stir
until sugar has dissolved. Reduce heat
setting to 8. Cover and simmer for
5 minutes.
2. To make the dumplings; place flour
and butter into the bowl of a food
processor and pulse until it resembles
breadcrumbs. Add eggs and milk and
process until a smooth batter forms.
3. Using 2 soup spoons, form small balls of
dough and drop into simmering syrup.
4. Cover and simmer 15 minutes turning
dumplings over half way or until
dumplings have doubled in size and are
cooked through.
Serve hot with fresh thickened cream.
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