Cake and an nd Bake e Steamed Da S Date te Pud Puddings ddings with SauDe wi th Caramel Sa S uDe These moist moist and a sticky sticky mini steamed puds p will go down with a treat treat after a Sunday Sunday roast! roast! Serve Serve wi th pouring off vani vanilla cream or or a dollop dollop o lla iice ce cream to make make them m extra indulgent. indulgent. t
IIngredients: ngredientss: • 1 115g 15g butter butter,, sof softened, ftened, greasing plus extra for g reasing • 1 115g 15g caster sug sugar gar • 2 medium eggs s beaten • J VHOI UDLVLQJ ÁRXU J VHOI UDLVLQ QJ ÁRXU xed spice • 1tsp ground mi mixed • 55g ready-to-ea ready-to-eat at dates, chopped • 1/2 tsp vanilla bean b Tip) paste (see T ip) • 1tbsp milk RAMEL FOR THE CAR CARAMEL SAUCE • 50g unsalted b butter utter • 75g brown sug sugar ar • 75ml double cr cream eam
Makes 4 Makes Ready hour 20 R eady in in 1 h our 2 0 minutes m inutes
1. Preheat thee oven to 190°C/170°C Fan/Gas Mark M 5. grease ramekin Lightly grea ase 4 x 175-200ml oven- proof ra amekin dishes (or metal pu udding basins) with the extra butt ter. Line the pudding butter. base of eac ch with a circle of baking paper each paper..
2. Place the butter b and sugar in a bowl and bea beat at together nd creamy until pale a and creamy.. Gradually beat in the eggs, adding D VSRRQIXO RI WKH ÁRXU LI WKH PL[WXUH EHJLQV WR FXUGOH D VSRRQIXO RI WKH ÁRXU LI WKH PL[WXUH EHJLQV WWR FXUGOH 6LIW RYHU WKH H UHVW RI WKH ÁRXU DQG PL[HG VSLFH H DQG IROG LQ 6LIW RYHU WKH UHVW RI WKH ÁRXU DQG PL[HG VSLFH DQG IROG LQ until thorou thoroughly dates,, vanilla bean ghly combined. Fold in the dates milk m paste and milk.
3. Divide the mixture m between the prepared dis dishes shes and cover each with a square of pleated baking paper p then SOHDWHG IRLO DQG VHFXUH ZLWK ÀQH NLWFKHQ VWULQ QJ 3ODFH WKH SOHDWHG IRLO DQG VHFXUH ZLWK ÀQH NLWFKHQ VWULQJ 3ODFH WKH dishes in a deep roasting tin and pour in eno ough boiling enough water to co me halfway up the sides of the di ishes. Bake come dishes. IRU DERXW PLQXWHV XQWLO ULVHQ DQG ÀUP WR WK KH WRXFK IRU DERXW PLQXWHV XQWLO ULVHQ DQG ÀUP WR WKH WRXFK
4. T To o make th the e caramel sauce, gently heat the butter ugar has and sugar iin n a small pan, stirring until the su sugar completely dissolved. Simmer for 1-2 minute es until syrupy minutes then remov ve from the heat and stir in the cre eam to make remove cream a smooth s auce T auce. urn the puddings out onto o warmed sauce. Turn plates and spoon over the sauce.
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