STICKY DATE PUDDING & BUTTERSCOTCH SAUCE
Cooked by Sharyn Connolly.
2.5lt Saucepan & Lid
1 1/2 cups chopped dates
1 1/2 cups milk
3/4 cup brown sugar
1 tsp. bi-carb soda
1 1/2 cups selfraising flour
Place dates, sugar and milk into 2.5lt saucepan and bring to boil. Stir for 1 min. and remove from heat. Add bi-carb. (will foam up). Add flour and mix well. Place on low heat lid on vent closed 15-18 mins. (skewer comes out clean).
Sauce:
75g butter
3/4 cup brown sugar
thickened cream (approx. 400-500mls)
1/2 tsp. vanilla essence
Melt butter and add rest of ingredients. Stir over low heat till slightly thickened. Pour
over pudding.
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These DVDs feature recipes from our "Cooking with BESSEMER" series aired on pay TV, including: pumpkin and fetta gourmet pizza and other BESSEMER favourites.
CD 01 - CD 02 |