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Ingredients
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
15 ml (1 tbsp) 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 (1 oz) butter
120 ml (8 tbsp) soft brown
sugar
200 ml (7 fl. oz) whipping
cream
15 ml (1 tbsp) vanilla
essence
Date Puddings and Butterscotch Sauce
Dish: 1 pudding basin, large jug.
1. Pour 175 ml (6 fl. oz) boiling water over the chopped dates
and set aside to cool.
2. Sift together flour and baking powder. Add vanilla and
coffee essence to the milk.
3. Cream the butter and sugar until light and fluffy. Add eggs a
little at a time.
4. Fold in the flour and flavoured milk, then pour in the date
mixture.
5. Place in six moulds on base of oven and cook on 1000 W
for 7 mins. and leave to stand for 10 mins.
Sauce
1. Place butter in a large jug, place on base of oven and melt
on 1000 W for 45 sec. to 1 minute, or until bubbling.
2. Add sugar and stir until it has dissolved cooking for 1
minute at
a time on 1000 W . Continue to cook until
liquid is foaming and bubbling 30 sec. at a time on 1000 W.
3. Slowly pour in the cream and bring to the boil on 1000 W
for 2-3 mins. Add essence. Stir, continue to boil on
1000 W 30 sec. at a time until it starts to thicken.
Serves 6
I
ngredients
grated rind of 2 lemons
500 ml (18 fl oz.) full fat milk
1 cinnamon stick
grated nutmeg
4 medium egg yolks
50 g (2 oz) caster sugar
30 ml (2 tbsp) cornflour
100 g (4 oz) demerara sugar
Lemon Brulee
Dish: 4 individual heatproof ramekins, large jug
1. Place the grated rind of the lemons with the milk, cinnamon
and nutmeg in a large jug, place on base of oven and cook
on 1000 W for 4 mins. Allow to cool.
2. Whisk the egg yolks and caster sugar until pale and foamy,
then stir in the cornflour.
3. Strain the milk into the egg mixture, place on base of oven,
then cook on 1000 W for 4-5 mins. or until thickened.
Stir frequently.
4. Pour into 4 ovenproof dishes and allow to cool for 4 hours
or overnight.
5. Sprinkle with remaining sugar and place under a hot grill to
caramelise the top.
Serves 4
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