Sticky cranberry and butterscotch puddings desserts recipes
Ingredients
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
Method
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.
As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior designs, furniture decoration ideas, best food recipes, and effective beauty care recipes.
Please Check our Disclaimer and Privacy Page. This topic brought to you from taste.com
0 comments:
Post a Comment