GOOD PUDS- a rich caramel sauce highlights the delicious taste of these yummy Puddings. Nothing says winter more than a hot sticky pudding. This is one of my favourite's and my whole family Love's these puddings. The sauce is Divine and so evil and great with good old fashion vanilla ice cream.
One of my Sister in law's just can't get enough of this sauce and I found this recipe, in one of my many magazines just for her. I should change the name to Shelly's sticky date puddings.
spray oil
2 cups dates
1 cup water
1 teaspoon baking soda
120g butter
3/4 cup brown sugar
2 teaspoons vanilla essence
2 eggs
1/4 teaspoon salt
1-1/4 cups self flour
Caramel Sauce
3/4 cup each: cream, brown sugar
150 butter
1/2 teaspoon vanilla essence
- Preheat the oven to 170c. Spray a 6 hole Texan muffin pan with spray oil.
- Place the dates and water in a saucepan and bring to the boil. Turn the heat down and simmer for about 4 minutes, or until there is about 1 tablespoon of water left.
- Remove from the heat and leave to cool for about 2 minutes. Add the baking soda to the dates and stir until combined.
- Meanwhile, cream the butter and sugar with an electric beater until light and fluffy. Beat in the vanilla essence and add the eggs, one by one, beating well after each addition. Beat in the salt.
- Fold in the flour and the date mixture. Spoon the batter into the muffin pans until they are half the three-quarters full.
- Bake for 20 minutes in the preheated oven, or until a skewer inserted into the centre of a pudding comes out clean.
- To make the caramel sauce, place the cream, sugar, butter and vanilla essence into a saucepan. Stir over a low heat until the butter has melted. Bring to the boil then turn down the heat and simmer for 5 minutes, or until the sauce has thickened slightly.
Serve the pudding with either whipped cream or ice cream and a good drizzle of caramel sauce.
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