Sticky Date Puddings With Butterscotch Sauce

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The ingredient of Sticky Date Puddings With Butterscotch Sauce

• melted butter to oil
• 285g 1 three 4 cups pitted dates halved
• 250ml 1 cup boiling water
• 1 teaspoon bicarbonate of soda
• 80g butter at room temperature
• 100g half of cup caster sugar
• 2 eggs
• 115g 3 four cup self raising flour sifted
• 75g half cup simple flour sifted
• 185ml three 4 cup pouring cream
• 160g 1 cup gently packed brown sugar
• 60g unsalted butter chopped
• double cream to serve

The Instruction of sticky date puddings with butterscotch sauce

• ufeffpreheat oven to a hundred and eightyu00b0c brush six 185ml 3 four cup non stick muffin pans with melted butter to lightly grease line the bases with non stick baking paper
• combine the dates water and bicarbonate of soda in a bowl set apart for 10 minutes to soften use a fork to coarsely mash
• use an electric powered beater to conquer the butter and caster sugar in a bowl till faded and creamy add the eggs 1 at a time beating properly after each addition fold within the date mixture and the blended flour spoon the combination into the prepared pans and clean the surfaces bake in oven for 25 half hour or till the surfaces spring back when lightly tapped set apart in the pans for 5 minutes to stand earlier than turning onto a cord rack to chill slightly
• meanwhile location the pouring cream brown sugar and unsalted butter in a saucepan over medium warmness cook stirring for five minutes or until clean
• divide the puddings among serving plates top with double cream and drizzle over the sauce to serve

Nutritions of Sticky Date Puddings With Butterscotch Sauce

fatContent: 722 019 calories
saturatedFatContent: 32 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 98 grams carbohydrates
fibreContent: 75 grams sugar
proteinContent: n a
cholesterolContent: 8 grams protein
sodiumContent: 159 milligrams cholesterol