For the recipe Sticky Caramel Puddings
|100 g||Dates (3 ½ oz, Pitted soft dates, finely chopped)|
|75 g||Unsalted Butter (3oz, softened)|
|75 g||Dark Brown Sugar (3oz)|
|75 g||Plain Flour (3 oz)|
|1||Dr. Oetker Baking Powder Sachet (x1 sachet/5g/1 tsp)|
|Dr. Oetker Easy Fill Cake Centres Salted Caramel (x1 sachet/50g)|
|about 10 ml||Whipping Cream (If required to serve)|
|1||Large Egg Beaten|
Preheat the oven to 190°C (170°C fan oven, 375°F, gas 5). Grease 4 x 150ml (1/4 pt) mini pudding basins well. Put the dates in a saucepan with 100ml (3 ½ fl.oz) water. Bring to the boil, cover and simmer gently for about 5 minutes until soft, pulpy and all the water is absorbed. Remove from the heat and beat until smooth. Leave to cool.
In a mixing bowl, beat the butter with the sugar until well blended and creamy. Add the cold date mixture and the egg and whisk until well blended.
Sift the flour and Baking Powder on top and carefully mix all the ingredients together until well blended.
Divide the mixture between the pudding basins and bake in the oven for about 25 minutes until risen and just firm to the touch. Leave to stand for 5 minutes.
To serve, turn the basins upside down on warm serving plates, skewer the tops with a cocktail stick several times and gently pour Dr. Oetker Caramel Flavour Drizzle over each, allowing it to soak into the sponge in between pours. Serve immediately with a dollop of whipped cream.
1 portion = 110g
For an extra smooth sponge, purée the cooked date mixture using a blender for a few seconds until smooth if preferred.
|Per Serving||Per 100 g / ml|
|Fat||20.58 g||15.14 g|
|Carbohydrate||69.12 g||50.83 g|
|Protein||12.64 g||9.29 g|