Sunbeam FP8910, FP8610 manual Individual Sticky Date Puddings, Crème Caramel

Recipes continued

Individual Sticky Date Puddings Serves 8

200g coarsely chopped dried dates

1 teaspoon bicarbonate of soda 1¼ cups boiling water

60ml olive oil

1 cup firmly packed brown sugar

1 cup self raising flour

¼teaspoon mixed spice 2 eggs

Butterscotch sauce 160g butter

2/3 cup firmly packed brown sugar

1 cup (250ml) thickened cream

1.Preheat frypan on setting 4 with the lid on. Grease 8 individual 1-cup capacity metal moulds.

2.Place dates, soda and boiling water into a blender or food processor. Place lid on and allow the mixture to stand for 5 minutes.

3.Add oil and sugar and pulse 3 times.

4.Add remaining ingredients and pulse mixture until just combined. Scrape down sides of bowl if necessary. Do not over process.

5.Pour mixture into prepared moulds. Place moulds in frypan and carefully pour enough boiling water to come half way up the sides of the moulds. Cook for about 25 minutes or until cooked when tested with a wooden skewer. Carefully remove from frypan; stand for 5 minutes before turning out onto a wire rack.

6.Serve pudding with butterscotch sauce. To make sauce, heat all ingredients in a small saucepan over a low heat until combined.

Tip: Puddings can be made in advance and then rewarmed in a microwave.

Crème Caramel Serves 6

1 cup sugar ½ cup water

1/3 cup caster sugar

3 eggs

2 egg yolks 250ml cream 250ml milk

1 vanilla bean, seeds scraped

1.Combine sugar and water in a small saucepan. Stir over a low heat until the sugar has dissolved. Increase heat; boil without stirring, until the toffee turns a golden colour.

2.Remove from heat, once the bubbles have subsided, pour into 6 individual 1-cup capacity metal moulds. Allow to cool.

3.Beat eggs and sugar until light and creamy.

4.Heat milk, cream, vanilla bean and seeds until almost boiling. Whisk hot milk into egg mixture. Pour mixture through a strainer.

5.Pour mixture into moulds. Place moulds into frypan. Pour enough boiling hot water to come halfway up the sides of the moulds.

6.Cook, covered, on setting 6 until the custard is set.

Note: Be careful when removing lid to check custard that no water from the lid goes into the moulds.

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