Tuesday, June 12, 2012

Warm Date-Cranberry Pudding With Butterscotch Sauce


130g pitted dates
40g dried cranberries
240ml orange juice
zest of 1 orange
50g butter
3/4 tsp bicarbonate of soda
pinch of salt
85g brown sugar
110g self-raising flour, sift
2 eggs
1 tbsp cocoa powder
50g dark chocolate, chopped

  • Grease a deep 14cm square baking tin.  Line base with baking paper.
  • Preheat oven to 180 degrees C.
  • Combine dates, cranberries and water in a saucepan.  Bring to the boil.  Remove from heat and add in bicarbonate of soda.  Let it stand for 5 minutes.  
  • Process the dates mixture in a food processor until smooth.   Set aside.
  • In a mixing bowl, cream butter and brown sugar until pale in colour.  Beat in eggs, one at a time.  Add in orange zest.
  • Fold in flour and cocoa powder.  Stir in dates mixture and chopped chocolate.
  • Pour batter into prepared tin.  
  • Bake for about 50 minutes or until cake is cooked.
  • Remove cake from the oven.  Prick holes all over the surface of the cake and drizzle some butterscotch sauce over the top.  Return cake to the oven.  Bake a further 5 minutes.
  • Serve warm with butterscotch sauce and vanilla ice cream.

Butterscotch Sauce

120g coconut sugar, shaved (or brown sugar)
50g butter
1/2 cup cream

  • Combine butter and sugar in a small saucepan.
  • Stir over low heat until sugar dissolved.  Let simmer for about 3 minutes.
  • Finally, stir in cream.

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