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Sticky Date Puddings with Whiskello Sauce |
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Serving size: Serves 6
Ingredients
¾ cup (100g) dates, pitted and chopped
½ teaspoon bicarbonate of soda
¾ cup (185ml) boiling water
50g butter, softened
½ cup (110g) brown sugar
2 eggs
1 cup (150g) self-raising flour, sifted
½ cup toasted pecans, chopped
Toffee sauce
50g butter
½ cup brown sugar
½ cup Whiskello Liqueur
1 cup (250ml) cream
Method
Preheat oven to 180°C/160°C fan-forced. Lightly grease a Texas muffin tin (¾ cup capacity) or small pudding basins (1 cup capacity makes 4).
Place the dates in a small bowl with bicarbonate of soda and pour boiling water over the mixture; allow to stand for 10 minutes.
Tip date mixture into a processor and process until smooth. Add butter, sugar, eggs and flour and process until just combined.
Pour mixture into a large jug and stir in the pecans.
Divide mixture evenly into prepared pans. Bake in preheated oven for 20-25 minutes or until golden and inserted skewer comes out clean.
For the toffee sauce, combine butter, sugar, cream and Whiskello in a small saucepan over low heat until butter melts and sugar dissolves. Bring sauce to the boil and cook for 5 minutes or until sauce thickens slightly. Sauce can be made ahead of time and reheated in microwave (1 minute each) to serve.
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