33
Individual Sticky
Date Puddings with
Butterscotch Sauce
Prep 15 minutes / Cook 25 minutes
Makes 12
200g dried dates, coarsely chopped
1 teaspoon bicarbonate soda
1¼ cups (310ml) boiling water
60g butter, softened
1 cup (220g) firmly packed brown sugar
1 cup (150g) self raising flour
2 eggs lightly beaten
Butterscotch Sauce
1¼ cups (275g) firmly packed brown sugar
1 cup (250ml) pouring cream
125g butter
1.
Preheat oven to 180°C. Grease 8 holes of a
L
cup
capacity muffin tray.
2.
Place dates, bicarbonate soda and boiling water
into a heatproof bowl and stand for 5 minutes.
3.
Insert Quad blade into processor bowl. Add date
mixture, butter and sugar and pulse 2–3 times.
Add remaining ingredients and pulse mixture
until just combined. Do not over process.
Scrape down sides of bowl if necessary.
4.
Divide mixture evenly between 8 holes of the
muffin tray. Bake for about 25 minutes or until
cooked when tested with a wooden skewer.
Remove from oven and stand for 5 minutes
before turning out onto a wire rack. Serve warm.
Serve puddings with butterscotch sauce.
To make Butterscotch Sauce
Combine all ingredients in a saucepan and cook,
stirring, over a low heat until combined.
Lemon Tart
Prep 15 m chilling / Cook 55 minutes
Serves 8
Sweet Shortcrust pastry
1½ cups (225g) plain flour
L
cup (55g) icing sugar mixture
125g butter
1– ½ tablespoons iced water
Lemon filling
3 lemons
5 x 60g eggs
1 cup (220g) caster sugar
200ml cream
1.
Insert Quad blade into processor bowl. Add flour,
icing sugar and butter. Place lid on bowl. Process
until well combined; add water, ½ tablespoon at
a time and process until mixture forms a ball.
2.
Remove pastry from bowl onto a clean surface
and shape into a flat disk. Cover pastry and
refrigerate for 30 minutes.
3.
Grease a 24cm round loose–based flan tin.
Roll pastry, between two sheets of baking paper,
large enough to line tin. Carefully lift pastry into
tin and press into sides; trim edges. Cover and
refrigerate for 30 minutes.
4.
Preheat oven to 200°C. Place tin on oven tray;
line tin with baking paper then fill with baking
beans. Bake for 10 minutes then remove beans
and paper and cook in oven for a further
10 minutes or until pastry is lightly browned;
remove from oven and reduce heat to 160°C.
5.
Remove rind from lemons; reserve. Juice lemons.
Combine rind, juice and remaining filling
ingredients and whisk until well combined.
Carefully pour into pastry case and bake for
about 35 minutes or until set. Cool completely
before serving.
