Caramel date and walnut Pudding
Serving: 4
Ingredients
Sauce
- 100 grams butter.
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla
- 1 1/2 cups low fat milk ( or a small bottle of cream ).
Batter
- 1 1/4 cup Wholemeal self raising flour ( you can use white SR Flour )
- 3 tablespoons melted butter
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla
- 3/4 cup low fat milk
- 1/2 cup each of chopped dates and walnuts.
Instructions
Sauce
- Place all the sauce ingredients into a saucepan and bring to the boil. Simmer a few minutes then set aside.
Batter
- Mix all together . Spray your 1.5 cooker and even out the batter on the bottom.
- Pour HALF of the sauce ( reserve the rest) over the back of a spoon and cover the batter.
Cooking
- Cook on high approx 1 hour (I rotate my baby cooker as it has a hot spot half way through cooking time) . Turn cooker down to low and finish off for around another 1/2 hour.
- Serve with the reserved sauce and fresh whipped cream.
- To cook this in a larger cooker I recommend putting in a tin or casserole dish and raise up on egg rings. Same cooking method and time.
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