Sticky Date Puddings with Brandy Cream Sauce Recipe

Recipe : Sticky Date Puddings with Brandy Cream Sauce

Ingredients :

150g fresh dates, chopped

50g dried figs, chopped

50g raisins

50g sultanas

2 tsp mixed peel

2/3 cup sweet cherry

2 tbsp golden syrup

1/2 cup white plain flour

1/2 cup white self-raising flour

1/2 tsp mixed spice

1/2 tsp ground ginger

1 egg white

Sauce -

2 tbsp brandy

2 tbsp caramel topping

3 tbsp golden syrup

1 cup Carnation Light evaporated milk

2 tsp cornflour

Method :

Lightly spray 6 individual ramekin dishes (1/2 cup capacity each) with vegetable oil spray.

Place all of the fruit, peel, sherry and golden syrup into a saucepan. Bring to the boil and simmer for 5 minutes, stirring occasionally. Set aside and allow to cool.

Preheat the oven to 175C. Whisk the egg white until it is frothy. Add to the cooled fruit.

In a separate bowl sift the flours and spices together and then fold into the fruit mixture. Stir well to combine. Spoon mixture into the six ramekins. Stand the ramekins in a baking dish.

Pour water into the baking dish until it reaches halfway up the ramekins. Bake for 40-50 minutes. Test with a skewer - it should come out dry.

Turn out onto serving plate and pour sauce over the top. Sprinkle with a little icing sugar (optional).

Sauce -

Mix the cornflour with 1/4 cup of the evaporated milk. Place in a saucepan. Stir in the brandy, caramel, golden syrup and lastly, the rest of the milk. Heat through gently (do not boil), stirring constantly until sauce begins to thicken.

Makes 6 individual puddings

Each Pudding -

Fat - less than 1.1g

Kilojoules - 1428

Calories - 340

Carbohydrates - 76.3g

Protein - 7.5g

Fibre - 5.8g

These unbelievably scrumptious puddings are a real treat. Serve them at a winter dinner party or as a Christmas dinner special.

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