Slow Cooker Sticky date Puddings with Butterscotch Sauce
January 27, 2015
- Prep: 20 mins
- Cook: 1 hr 30 mins
1 hr 30 mins
1 hr 50 mins
- Yields: up to 6 individual
1Step 1 Preheat slow cooker on low. Brush or spray chosen mini bowls or cups for individual servings
2Step 2 Combine the dates, water and bicarbonate of soda in a bowl. Set aside for 10 minutes to soften. Use a fork to coarsely mash or process the dates before soaking.
3Step 3 Use an electric beater to beat the butter and caster sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the date mixture and the combined flour. Spoon the mixture into the prepared pans and smooth the surfaces. Cook for 1.5 to 2 hours on low (depends on individual slow cookers) or until the surfaces spring back when lightly tapped.
4Use a tea towel under the lid while cooking to stop moisture. Set aside for 5 minutes to stand before turning onto a wire rack to cool slightly.
5Step 4 Meanwhile, place the pouring cream, brown sugar and unsalted butter in a saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth.
6Step 5 Top with double cream or custard and drizzle over the sauce to serve.
Submitted by Stacey Guimaraes
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