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Date Puddings and Butterscotch Sauce
Serves 6
Dish: 3 pint pudding basin
1. Pour 175 ml (6 . oz) boiling water over the
chopped dates and set aside to cool.
2. Sift together our and baking powder. Add
vanilla and coffee essence to the milk.
3. Cream the butter and sugar until light and
uffy. Add eggs a little at a time.
4. Fold in the our and avoured milk, then
pour in the date mixture.
5. Place in pudding basin. Cook on High power
for 7-8
1
2 mins. and leave to stand for
10 mins.
Sauce
1. Place butter in a large jug and cook on High
power for 50 sec. to 1 minute, or until
bubbling.
2. Add sugar and stir until it has dissolved,
cooking for 1 minute at a time on High
power. Continue to cook until liquid is
foaming and bubbling 30 sec. at a time on
High power.
3. Slowly pour in the cream and bring to the
boil on High power for 2-3 mins. Add
essence. Stir, continue to boil on High power
30 sec. at a time until it starts to thicken.
Ingredients
200 g (7 oz) fresh dates, stoned
and nely chopped
175 g (6 oz) self-raising our
5 ml (1 tsp) baking powder
5 ml (1 tsp) vanilla essence
15 ml (1 tbsp) Camp coffee
essence
100 ml (3
1
2 . oz) milk
75 g (3 oz) butter
150 g (5 oz) caster sugar
2 eggs lightly beaten
Butterscotch sauce
45 g (1
3
4 oz) butter
120 ml (8 tbsp) soft brown sugar
200 ml (7 . oz) whipping cream
15 ml (1 tbsp) vanilla essence
Chewy Flapjacks
Dish: 20 cm (8) round dish
1. Place butter, syrup and sugar in a bowl and
cook on High power for 1-2 mins. or until
melted.
2. Stir in the oats and raisins. Press into dish.
Cook on High power for 2-3 mins. or until the
centre is bubbling. Allow to cool slightly then
cut into 8 pieces.
Ingredients
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
Recipes
NN-E28JMM_E28JBM_E27JWM_BPQ.indd 40 2017/12/28 13:33:09
42


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