Caramel & Walnut Date Puddings

6
Servings
25m
Prep Time
40m
Cook Time
1h 5m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (315.6 g)
  • Calories 929.4
  • Total Fat - 48.4 g
  • Saturated Fat - 25.5 g
  • Cholesterol - 258.3 mg
  • Sodium - 521.1 mg
  • Total Carbohydrate - 119.7 g
  • Dietary Fiber - 6.8 g
  • Sugars - 90.4 g
  • Protein - 13.3 g
  • Calcium - 123.8 mg
  • Iron - 2.5 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to moderate, 180°C and lightly grease 6 x 1-cup dariole moulds.

Step 2

In a heat-resistant bowl, combine dates, water and soda and set aside for 10 minutes.

Step 3

In a bowl, using an electric mixer, beat butter and sugar together until pale and creamy and then add egg, beating well and now fold in sifted combined flours, date mixture and walnuts.

Step 4

Spoon mixture evenly between moulds and arrange on an oven tray and bake for 35-40 minutes until cooked.

Step 5

Butterscotch sauce: In a medium saucepan, combine all ingredients and stir over low heat until sugar dissolves and bring to the boil. reduce heat to low and simmer for 1-2 minutes until thickened slightly.

Step 6

Unmould puddings and serve warm, drizzled with sauce and accompany with ice cream.

Step 7

NOTE - These puddings freeze well, wrap in cling film and foil. Reheat each in the microwave on high for 45 seconds to 1 minute.

Tips & Variations


No special items needed.

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