This started out as a Stephanie Alexander recipe and we haven't deviated much from the classic dish. First, we soften dates in hot water and blitz. Then we cream butter and sugar till fluffy, before adding beaten eggs and vanilla. Finally, we gently fold in the flour and date mixture and dish it up.
For the ridiculously delicious toffee sauce, we simply bring all the ingredients (brown sugar, butter, cream, vanilla - all the good stuff) to the boil and cook until caramelised.
| Per 100g | Small | |
| ENERGY | 1325kJ | 10603kJ |
| PROTEIN | 2.8g | 22.6g |
| FAT TOTAL | 14.7g | 117.9g |
| - SATURATED | 9.0g | 72.1g |
| CARBS | 44.8g | 358.1g |
| - SUGARS | 35.5g | 284g |
| SODIUM | 222mg | 1772mg |
Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook within 24 hours. This product is best cooked straight from frozen.
PLEASE NOTE: This is a raw mix and should be fully cooked before consumption. Although this product has been stored in the freezer, it never freezes solid.
while every effort has been made to ensure this product is date seed free, please be aware that some may remain.
Preheat oven (FF) 180C and remove the plastic film.DEFROSTED: Place the foil tray in the oven and cook for 30 minutes or until the skewer comes out clean.
FROZEN: Place the foil tray in the oven and cook for 40 minutes or until a skewer comes out clean.
Heat the sauce in a microwave-safe container or a saucepan and serve with the pudding.
Alternatively, pour half the sauce over the pudding and return it to the oven for 5 minutes until sticky and bubbling. Serve with ice cream or cream and remaining caramel sauce.
