50
50
Desserts / cakes
1. Pour 175 ml (6 . oz) boiling water over the chopped dates and set
aside to cool. Sift together our and baking powder. Add vanilla
and coffee essence to the milk.
2. Cream the butter and sugar until light and uffy. Add eggs a little
at a time.
3. Fold in the our and avoured milk, then pour in the date mixture.
Place in six moulds. Cook on High power (1000 W) for 10-11
minutes and leave to stand for 10 minutes.
Sauce
4. Place butter in a large jug and cook on High power (1000 W) for
30-40 seconds, or until bubbling.
5. Add sugar and stir until it has dissolved, cooking for 1 minute at a
time on High power (1000 W).
6. Continue to cook until liquid is foaming and bubbling 30 seconds
at a time on High power (1000 W).
7. Slowly pour in the cream and bring to the boil on High power
(1000 W) for 2-3 minutes.
8. Add essence. Stir, continue to boil on High power (1000 W)
for 30 seconds at a time until it starts to thicken.
1. Place butter, syrup and sugar in a bowl and cook on High
power (1000 W) for 1-2 minutes, or until melted.
2. Stir in the oats and raisins. Press into dish.
3. Cook on High power (1000 W) for 3-3 ½ minutes, or until the
centre is bubbling.
4. Allow to cool slightly then cut into 8 pieces.
1. Place chocolate and butter in a bowl and cook on High power
(1000 W) for 1 minute, or until chocolate has melted.
2. Stir in all other ingredients and beat well.
3. Pour into dish and cook on Low power (440 W) for 6-7 minutes or
until just slightly sticky.
4. Allow to cool and then cut into squares.
ingredients
Serves 4
200 g (7 oz) fresh dates,
stoned and finely chopped
175 g (6 oz) self-raising flour
5 ml (1 tsp) baking powder
5 ml (1 tsp) vanilla essence
15ml (1tbsp) Camp
coffee essence
100 ml (3½ fl.oz) milk
75 g (3 oz) butter
150 g (5 oz) caster sugar
2 eggs lightly beaten
Butterscotch sauce
45 g (1¾ oz) butter
120 ml (8 tbsp)
soft brown sugar
200 ml (7 fl. oz) whipping
cream
15 ml (1 tbsp) vanilla essence
Dish: Individual microwave
proof moulds
ingredients
Serves 4
75 g (3 oz) butter or margarine
30 ml (2 tbsp) golden syrup
75 g (3 oz) light brown sugar
150 g (5 oz) porridge oats
50 g (2 oz) raisins
Dish: 20 cm (8”) round dish
ingredients
Serves 4
100 g (4 oz) plain chocolate
100 g (4 oz) butter
100 g (4 oz) soft dark
brown sugar
100 g (4 oz) self-raising flour
10 ml (2 tsp) cocoa powder
pinch salt
2 eggs, beaten
3 ml (½ tsp) vanilla essence
100 g (4 oz) walnuts, chopped
Dish: 20 cm (8”) square
dish lined with greaseproof
Date Puddings and Butterscotch Sauce
Chewy Flapjacks
Boston Brownies
