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    Wednesday, March 09, 2016

    Sticky date pudding with coconut toffee sauce desserts recipes

     
    Sticky date pudding with coconut toffee sauce desserts recipes
        Ingredients

        Melted butter, to grease
        350g dried pitted dates
        500ml (2 cups) water
        1 teaspoon bicarbonate of soda
        100g butter, at room temperature
        200g (1 cup, firmly packed) brown sugar
        2 tablespoons golden syrup
        2 teaspoons vanilla extract
        3 eggs
        300g (2 cups) self-raising flour
        2 teaspoons ground cardamom
        Double cream, to serve

    Coconut toffee sauce

        270ml coconut cream
        200g butter, chopped
        255g (1 1/4 cups, firmly packed) brown sugar
        1 tablespoon golden syrup

     Sticky date pudding with coconut toffee sauce desserts recipes
        Method

        Step 1

        Preheat oven to 170°C. Brush a round 7cm-deep, 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
        Step 2

        Place the dates and water in a saucepan over high heat. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until the dates are soft. Stir in the bicarbonate of soda. Set aside for 10 minutes to cool slightly. Mash until just smooth.
        Step 3

        Meanwhile, use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the golden syrup and vanilla and beat until smooth. Add the eggs, 1 at a time, beating well after each addition until combined. Combine the flour and cardamom in a separate bowl. Fold in half the flour mixture until just combined. Fold in half the date mixture. Repeat with the remaining flour mixture and date mixture. Spoon into the prepared pan and smooth the surface. Bake for 1 hour 10 minutes, covering with foil if necessary to prevent overbrowning, or until a skewer inserted into the centre comes out clean. Set aside for 10 minutes to cool slightly. Transfer to a serving plate.
        Step 4

        To make the coconut toffee sauce, combine the coconut cream, butter, sugar and golden syrup in a saucepan over low heat. Cook, stirring, for 1-2 minutes or until sugar dissolves. Bring to the boil. Reduce heat to medium-low. Simmer for 2-3 minutes or until the sauce thickens slightly.
        Step 5

        Serve pudding with the sauce and cream.



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    Item Reviewed: Sticky date pudding with coconut toffee sauce desserts recipes Rating: 5 Reviewed By: Mrs. Chef
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