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    Thursday, March 10, 2016

    Sticky cranberry and butterscotch puddings desserts recipes

    Sticky cranberry and butterscotch puddings desserts recipes

        200g pitted dates, chopped
        1 tsp vanilla bean paste
        1 tsp bicarbonate of soda
        80g unsalted butter, softened
        150g caster sugar
        2 eggs, lightly beaten
        180g self-raising flour
        1 tsp mixed spice
        1/2 cup (75g) craisins

    Butterscotch sauce

        175g brown sugar
        100g unsalted butter
        1/2 cup (125ml) thickened cream, plus extra to serve
        1 cup (150g) frozen cranberries, thawed

    Sticky cranberry and butterscotch puddings desserts recipes

        Step 1

        Preheat the oven to 170C. Grease and line the base and sides of eight 200ml dariole moulds.
        Step 2

        Place dates, vanilla and 3/4 cup (185ml) water in a saucepan over medium heat. Bring to a simmer, then add bicarbonate of soda. Remove from heat and set aside for 10 minutes.
        Step 3

        Meanwhile, beat butter and caster sugar with electric beaters until thick and pale. Add eggs, 1 at a time, beating well after each addition. Fold through the date mixture. Sift over the flour and mixed spice, then fold in the craisins.
        Step 4

        Divide batter evenly among moulds, then place on a baking tray and bake for 25 minutes or until a skewer inserted in the centre comes out clean. Cool in moulds for 5 minutes before inverting onto the baking tray.
        Step 5

        For the sauce, place brown sugar, butter and cream in a saucepan over low heat. Cook, stirring, for 3-4 minutes until sugar dissolves, then cook for 2-3 minutes until thickened. Add cranberries and cook for a further 1 minute. Drizzle puddings with sauce and serve with extra cream.

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    Item Reviewed: Sticky cranberry and butterscotch puddings desserts recipes Rating: 5 Reviewed By: Mrs. Chef
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