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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: 6 Individual microwave proof moulds, 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 glass turntable and cook on HIGH
power for 7 mins. and leave to stand for 10 mins.
Sauce
1. Place butter in a large jug, place on glass turntable and
melt on HIGH power 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 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.
Serves 6
Ingredients
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 glass turntable and
cook on HIGH power 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 and then cook on HIGH
power 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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