Country COMFORTS
STICKY DATE PUDDINGS
SERVES 6
butter, for greasing
180ml strained orange juice
finely chopped zest of 1 orange
180g pitted dates, chopped
1 tsp pure vanilla essence
¾ tsp bicarbonate of soda
90g butter, softened
100g caster sugar
50g brown sugar
2 eggs, lightly beaten
180g self-raising flour, sifted
1 tsp ground cinnamon
walnuts or pecans, to garnish
CARAMEL SAUCE
150g brown sugar
120ml regular pouring cream
140g butter
1 tsp pure vanilla essence
Preheat oven to 180°C. Grease six 1-cup (250ml) metal moulds. Beat together butter and sugars using an electric mixer or hand-held electric beaters until light and fluffy. With mixer going, drizzle in eggs a little at a time, beating well between each addition. The batter may look a little curdled at this time. Fold in flour and cinnamon, then the date mixture. Place moulds on a baking tray and divide batter evenly between them. Bake for about 25 minutes, or until a skewer inserted in middle comes out clean. Cool puddings for 5 minutes before turning out. To make the caramel sauce, put all sauce ingredients in saucepan over medium heat, stir until smooth, then boil for 3 minutes. Keep warm. Pour sauce over top and serve with cream. Garnish with nuts.
