MINI STICKY DATE PUDDINGS WITH CARAMEL SAUCE
Rich, sweet and completely decadent, these mini sticky date puddings are the ultimate in comfort food!
Provided by Lucy - Bake Play Smile
Categories Dessert
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 180 degrees celsius (170 degrees fan-forced).
- Grease 6 large 250ml capacity ramekins (or 10-12 small 100ml capacity ramekins or a muffin tray) and set aside.
- Place dates, boiling water and bi-carb soda into a food processor (or Thermomix) and leave for 5 minutes.
- Add butter, caster sugar and brown sugar and process for 20 seconds or until smooth. Scrape down the sides of the food processor and repeat for a further 10 seconds.
- Add the eggs, vanilla extract and self-raising flour to the food processor and mix for 10-15 seconds. Scrape and repeat for a further 5 seconds.
- Divide the mixture equally between the ramekins.
- Bake for 20-30 minutes (depending on the size of the ramekins used). The mixture will spring back when cooked.
- To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract and butter into a saucepan. Bring to the boil over medium heat and then reduce to a simmer for 2 minutes.Pour the caramel sauce over the hot puddings and serve immediately.
- Preheat oven to 180 degrees celsius (170 degrees fan-forced). Grease 6 large 250ml capacity ramekins (or 10-12 small 100ml capacity ramekins or a muffin tray) and set aside.
- Place dates, boiling water and bi-carb soda into the TM bowl. Leave for 5 minutes.
- Add butter, caster sugar and brown sugar and mix on Speed 6, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
- Add the eggs, vanilla extract and self-raising flour to the bowl and mix on Speed 6, 5 seconds. Scrape and repeat for a further 5 seconds.
- Divide the mixture equally between the ramekins. Bake for 20-30 minutes (depending on the size of the ramekins used). The mixture will spring back when cooked.
- To make the caramel sauce, place the brown sugar, thickened cream, vanilla extract and butter into the TM bowl. Cook on Varoma, 10 minutes, Speed 3 (with the MC off).Pour the caramel sauce over the hot puddings and serve immediately.
Nutrition Facts : Calories 606 kcal, Carbohydrate 86 g, Protein 6 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 116 mg, Sodium 369 mg, Fiber 3 g, Sugar 62 g, ServingSize 1 serving
STICKY DATE PUDDING WITH CARAMEL SAUCE
Make and share this Sticky Date Pudding With Caramel Sauce recipe from Food.com.
Provided by Terese
Categories Dessert
Time 1h30m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 180oC.
- Grease and line the base of 23cm deep round cake tin.
- Put the dates in a pan with 1 3/4 cups water, bring to the boil then remove from the heat.
- Add the bicarbonate of soda and ginger and leave to stand for 5 minutes.
- Coarsley mash with a potato masher.
- Cream together the butter, sugar and 1 egg.
- Beat in the remaining eggs one at a time.
- Once the eggs are well beaten, gently fold in the sifted flour and spices, add the date mixture and stir until well combined.
- Pour into the tin and bake for 55-60 minutes, or until a skewer comes out clean when inserted into the middle.
- Cover with foil if over browning during cooking.
- Leave to stand for 5 minutes before turning out onto a serving plate.
- To make Caramel Sauce: Put all the ingredients in a pan and stir over low heat until the sugar has dissolved.
- Simmer uncovered, for about 3 minutes, or until thickened slightly.
- Brush some sauce over the top and sides of the pudding until well glazed.
- Serve immediately with the sauce and a dollop of cream.
STICKY DATE NUT PUDDING DESSERT WITH CARAMEL OR TOFFEE SAUCE
My sister-in-law makes this for my in-laws' Christmas meal and it is delicious. I added this to my extended family's holiday table several years ago and now I would be in trouble if I didn't make it and bring it to our holiday feast! In the past three years, it has become a new tradition for my family (which doesn't happen often!). My mother even requests this for the Thanksgiving meal. If you're searching for something deliciously different for your holiday meals, you will not be disappointed with this. It is a trifle-like dessert with layers of cubed, moist date/nut cake, cool whip, and candy-like caramel or toffee sauce. AMAZING. This recipe makes one dessert bowl. Doubling this will make it fit nicely into a 9x13" pan and into two dessert bowls.
Provided by SReiff
Categories Dessert
Time 35m
Yield 1 bowl, 8 serving(s)
Number Of Ingredients 18
Steps:
- Pre-heat oven to 350°F.
- Mix boiling water, baking soda and butter together and pour over dates. Let cool slightly.
- In a separate bowl mix cake batter: sugar, egg, vanilla, flour and chopped nuts.
- Combine the cake batter with date mixture and mix well.
- Pour the batter into a greased 8x8" pan (or use a 9x13" pan if doubling recipe).
- Bake at 350 F for approximately 20-30 minutes or until toothpick comes out clean.
- For Caramel Sauce: Combine sugar, water and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for approximately five minutes while adding cornstarch or flour to thicken sauce. (Mix cornstarch or flour with small amounts of cold water and add to sauce).
- For Toffee Sauce: Combine sugar, cream and butter in a saucepan, bring to a boil, stirring, reduce heat and simmer for five minutes until thickened.
- Cut the cooled cake into very small square pieces.
- In a pudding bowl - layer 1/2 of the cake pieces, then 1/2 sauce and 1/2 tub Cool Whip. Repeat layer. Chill and serve!
Nutrition Facts : Calories 850.4, Fat 43, SaturatedFat 22.6, Cholesterol 138.1, Sodium 322, Carbohydrate 116.1, Fiber 3.4, Sugar 92.7, Protein 5.9
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