Sticky Date Puddings

Serves 6



Ingredients:

1½ cup (270g) pitted dates, chopped
1 tsp bicarbonate of soda
1 tsp vanilla essence
60g butter
1½ cup (185g) self-raising flour
⅔ cup (125g) soft brown sugar
2 eggs

Sauce:

90g butter
¾ cup (140g) soft brown sugar
2 tbsp golden syrup
¾ cup (185ml) cream

Method:

• Preheat the oven to moderate 180°C (350°F). Lightly grease six 1 cup (250ml) muffin holes. Place the dates and 1 cup (250ml) water in a small saucepan, bring to the boil, then remove from the heat and stir in the bicarbonate of soda and vanilla. Add the butter and stir until dissolved.
• Sift the flour into a large bowl, add the sugar and stir. Make a well in the centre, add the date mixture and eggs and stir until just combined. Spoon the mixture evenly into the prepared holes and bake for 20 minutes, or until a skewer comes out clean when inserted into the centre.
• Meanwhle, to make the sauce, place all the ingredients in a saucepan and stir over low heat for 3-4 minutes, or until the sugar has dissolved. Bring to the boil, then reduce the heat and simmer for 2 minutes. To serve, turn the puddings out onto serving plates, drizzle with the sauce and serve with ice cream.
  

Nutrition per serve:
Protein 6g;
Fat 35g;
Carbohydrate 105g;
Dietary Fibre 5.5g;
Cholesterol 136mg;
3085 kJ (737 cal)