Little Icky Sticky Puddings with Caramel Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
These old fashioned puddings have now been rediscovered by 'cafe society' and are common on the menus of the best restaurants. I cook them in a muffin tin to provide easy individual servings. They are so good I've given batches of them, together with a bottle of their delicious sauce, as Christmas presents. In winter, it's wonderful to make a batch or two and keep them handy in the freezer - simply reheat gently in the microwave or in the oven. The sauce will keep for at least a week in the refrigerator, but it's easy to make when you need it anyway. Many thanks to Lorraine from the beautiful Maleny Lodge Bed & Breakfast for this recipe. Ingredients:
170 g dates |
300 ml water |
1 teaspoon bicarbonate of soda |
170 g caster sugar |
60 g butter, chopped and at room temperature |
2 large eggs |
170 g self raising flour |
1/2 teaspoon vanilla extract or 1/2 teaspoon vanilla essence |
200 g brown sugar |
1/2 cup heavy cream |
130 g butter, chopped |
1/2 teaspoon vanilla extract or 1/2 teaspoon vanilla essence |
Directions:
1. Before you do anything else, place the dates and the water into a saucepan over a moderate heat and bring the mixture to a good rolling boil.
2. Remove saucepan from the heat and stir in the bicarbonate of soda.
3. Now, allow the date mixture to cool while you prepare the other ingredients.
4. Set the oven to 180C (350F).
5. Grease a muffin tin (I use one that makes 12 muffins) very well.
6. In a medium sized mixing bowl and using an electric mixer, beat together the butter and the sugar until the mixture is light and fluffy.
7. Still beating, add eggs, one at a time, and beat until the beaters leave a'trail' in the mixture- it should be the consistency of whipped cream.
8. Add vanilla and mix briefly to combine.
9. Sift the flour into this mixture, then fold it in lightly but thoroughly with a wooden spoon.
10. When the date mixture is cooled (no hotter than luke warm), tip it into the other ingredients and stir lightly but thoroughly to combine.
11. A light hand in mixing at this stage will ensure light puddings.
12. Don't worry that the mixture looks very liquid at this stage- that's how it's supposed to look.
13. Spoon mixture into muffin cups, filling each cup almost, but not quite, to the top (they don't rise too much).
14. Bake on the centre shelf of a preheated 180C (350F) oven for 15-20 minutes or until a skewer, inserted in the centre of a pudding, comes out clean.
15. When cooked, remove tray from oven and allow puddings to cool for 5-10 minutes before removing to serve or to cool on wire racks.
16. (If puddings stick, run a knife around the outside, and allow puddings to cool a little more before carefully easing out of the pan.) Serve warm with hot caramel sauce.
17. TO MAKE THE CARAMEL SAUCE Combine all sauce ingredients in a small saucepan over a moderate heat and bring to the boil.
18. Reduce heat and simmer for 2 minutes.
19. Serve over warm puddings.
|
|