Sticky orange & date puddings

Preparation Time

18 minutes

Cooking Time

28 minutes

Ingredients (serves 6)

• 180g pitted dates, chopped
• 3/4 cup (185ml) fresh orange juice
• 1 tsp bicarbonate of soda
• 80g butter, softened
• 2/3 cup (140g) brown sugar
• 1 cup (150g) self-raising flour, sifted, plus 1 tbs extra of same flour
• 1 tsp vanilla essence
• 2 eggs
• 2 tsp finely grated orange rind

• Caramel syrup

• 1 cup (220g) caster sugar
• 1/2 cup (125ml) fresh orange juice, strained

Method

1. Preheat oven to 180°C. Grease six 1 cup muffin pans. Place dates and orange juice in a saucepan. Bring to the boil. Add bicarbonate of soda and remove from the heat. Cool for 15 mins.
2. Meanwhile, beat butter and sugar until pale. Add tablespoon of flour and vanilla essence and beat.
3. Add eggs one at a time, beating well after each addition. Fold in flour, date mixture and orange rind. Divide between muffin pans. Bake for 25 mins. Cool for 5 mins. Turn out and keep warm.
4. For syrup, heat sugar and 1/2 cup water in a saucepan until sugar dissolves. Simmer until a rich golden colour. Remove from the heat. Carefully add orange juice. Return to heat and stir quickly until smooth. Spoon syrup over warm puddings. Top with orange zest and double cream.

Preparation Time

18 minutes

Cooking Time

28 minutes

Ingredients (serves 6)

• 180g pitted dates, chopped
• 3/4 cup (185ml) fresh orange juice
• 1 tsp bicarbonate of soda
• 80g butter, softened
• 2/3 cup (140g) brown sugar
• 1 cup (150g) self-raising flour, sifted, plus 1 tbs extra of same flour
• 1 tsp vanilla essence
• 2 eggs
• 2 tsp finely grated orange rind

• Caramel syrup

• 1 cup (220g) caster sugar
• 1/2 cup (125ml) fresh orange juice, strained

Method

1. Preheat oven to 180°C. Grease six 1 cup muffin pans. Place dates and orange juice in a saucepan. Bring to the boil. Add bicarbonate of soda and remove from the heat. Cool for 15 mins.
2. Meanwhile, beat butter and sugar until pale. Add tablespoon of flour and vanilla essence and beat.
3. Add eggs one at a time, beating well after each addition. Fold in flour, date mixture and orange rind. Divide between muffin pans. Bake for 25 mins. Cool for 5 mins. Turn out and keep warm.
4. For syrup, heat sugar and 1/2 cup water in a saucepan until sugar dissolves. Simmer until a rich golden colour. Remove from the heat. Carefully add orange juice. Return to heat and stir quickly until smooth. Spoon syrup over warm puddings. Top with orange zest and double cream.