Sticky Date Pudding with Butterscotch sauce and Almond Pralines
Passionatemae
Passionatemae
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Ingredients

  • 180 g dates, pitted and roughly chopped
  • 1 1/4 cups (310ml) water
  • 1/2 tsp bicarbonate of soda
  • 3/4 cup (165g) firmly packed brown sugar
  • 60 g butter, softened chopped
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • Butterscotch sauce
  • 50 g butter
  • 1 cup (220g) brown sugar
  • 1 cup (250ml) cream
  • 1 tsp vanilla extract
  • Almond praline
  • 1/2 cup (110g) caster sugar
  • 1/4 cup (35g) slivered almonds, toasted

Instructions

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