Breville BFS600XL manual Date and walnut puddings with caramel sauce

RECIPES

Date and walnut puddings with caramel sauce

Serves 6

4.5oz (125g) pitted dates, chopped 1 teaspoon baking soda

2.5oz (75g) butter, cubed

1¼ cups/10.5oz (295ml) boiling water Softened butter, for greasing

White sugar, for coating

¾cup brown sugar, firmly packed 2 x 20z (60g) eggs, lightly beaten 1 teaspoon vanilla essence

1 cup/5oz (150g) self-raising flour ½ cup roughly chopped walnuts

1.Place dates, bicarbonate of soda and butter into a heatproof bowl and pour boiling water over. Allow to stand for 20-30 minutes, stirring occasionally.

2.Meanwhile, grease 6 small (1-cup) heatproof pudding basins with butter, sprinkle a little sugar into each basin and shake gently to evenly coat the insides. Set aside.

3.Cut a piece of baking paper to fit the top shape of each basin. Cut a piece of foil to fit the top shape of each basin and extend 1.2in (3cm) over the edges. Set aside.

4.Add brown sugar to date mixture, mix well. Add beaten eggs and vanilla, mix well. Add flour and walnuts, stirring until all ingredients are well combined.

5.Spoon sufficient mixture into each pudding basin until three quarters full. Cover each basin with a piece of baking paper, then with a piece of foil. Gather the edge of the foil and press towards the outer edge of the basin to form

a seal.

6.Fill water reservoir to MAX level and insert the drip tray.

Caramel Sauce:

1.5oz (45g) butter, cubed and softened 1 cup brown sugar, firmly packed

½ cup/4.50z (125ml) cream

7.Divide pudding basins equally into steamer baskets (–) and (=). Place steamer baskets onto steamer and cover with lid.

8.Set steaming timer to 25 minutes. Adjust for shorter or longer cooking time as required.

9.Meanwhile, place caramel sauce ingredients into rice/sauce cooking bowl and stir.

10.When cooking time for puddings has elapsed, carefully remove lid and insert steamer basket ( ) onto steamer basket (=). Insert rice/sauce cooking bowl into steamer basket ( ) and cover with lid.

11.Set steaming timer to 15–20 minutes. Remove lid and stir sauce during cooking. Adjust for shorter or longer cooking time as required for puddings to be cooked and sauce melted and smooth. Carefully remove the rice/sauce cooking bowl and puddings when cooked.

Serve puddings in basins or turned out onto serving plates and drizzled with caramel sauce

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