Source: Coles Magazine July 2015
Serves: 6 - Prep 10 min (+ 10 mins standing & 5 minutes resting time) Cooking 25 minutes
Ingredients
1 cup (140g) dried pitted dates, coarsely chopped
1/2 tsp bicarbonate of soda
1 1/2 cups (225g) self-raising flour
3/4 cup (165g) brown sugar
60 g butter, melted
1 Coles Brand Australian Free Range Egg, lightly whisked
Thickened cream or vanilla ice-cream, to serve
Sauce
1/2 cup (110g) brown sugar
1 tbsp custard powder
40 g butter, finely chopped
1 tbsp golden syrup
Per serve: 6g protein - 15g fat - 95g Carbs - 4g Dietary fibre - 550 Calories
Serves: 6 - Prep 10 min (+ 10 mins standing & 5 minutes resting time) Cooking 25 minutes
1 cup (140g) dried pitted dates, coarsely chopped
1/2 tsp bicarbonate of soda
1 1/2 cups (225g) self-raising flour
3/4 cup (165g) brown sugar
60 g butter, melted
1 Coles Brand Australian Free Range Egg, lightly whisked
Thickened cream or vanilla ice-cream, to serve
Sauce
1/2 cup (110g) brown sugar
1 tbsp custard powder
40 g butter, finely chopped
1 tbsp golden syrup
- Preheat oven to 180°C. Lightly grease 6 x 1 1/2cup (375ml) capacity ramekins or ovenproof dishes.
- Place the dates and bicarbonate of soda in a medium heatproof bowl. Pour over 1/2 cup (125ml) boiling water. Set aside for 10 minutes to soften.
- Combine the flour and sugar in a large bowl. Add the butter and egg to the date mixture and whisk to combine. Add to the flour mixture and stir to combine. Spoon evenly among the prepared ramekins.
- To make the sauce, combine the sugar and custard powder in a jug. Add the butter, golden syrup and 1 1/2 cups (375ml) of boiling water and stir until butter melts and mixture is smooth. Pour the hot sauce over the back of a metal spoon over each ramekin. Place the puddings on a baking tray. Bake for 20-25 minutes or until a skewer inserted in the centres comes out clean. Set aside for 5 minutes to rest.
- Serve the puddings with thickened cream or vanilla ice-cream.
Per serve: 6g protein - 15g fat - 95g Carbs - 4g Dietary fibre - 550 Calories