Chocolate Date Puddings with Caramel Sauce
Search results for Chocolate Date Puddings with Caramel Sauce
Ingredients
What you need
1 cup chopped dates
½ cup boiling water
125g butter, softened
¾ cup brown sugar
2 eggs
1½ cups SR flour
⅓ cup CADBURY Bournville Cocoa
½ teaspoon bicarbonate soda
⅔ cup milk
1¼ cups brown sugar, extra
1 cup cream
80g butter, extra
Pure cream, for dolloping
1 cup chopped dates
½ cup boiling water
125g butter, softened
¾ cup brown sugar
2 eggs
1½ cups SR flour
⅓ cup CADBURY Bournville Cocoa
½ teaspoon bicarbonate soda
⅔ cup milk
1¼ cups brown sugar, extra
1 cup cream
80g butter, extra
Pure cream, for dolloping
Chocolate Date Puddings with Caramel Sauce
Search results for Chocolate Date Puddings with Caramel SauceIngredients
What you need
1 cup chopped dates
½ cup boiling water
125g butter, softened
¾ cup brown sugar
2 eggs
1½ cups SR flour
⅓ cup CADBURY Bournville Cocoa
½ teaspoon bicarbonate soda
⅔ cup milk
1¼ cups brown sugar, extra
1 cup cream
80g butter, extra
Pure cream, for dolloping
1 cup chopped dates
½ cup boiling water
125g butter, softened
¾ cup brown sugar
2 eggs
1½ cups SR flour
⅓ cup CADBURY Bournville Cocoa
½ teaspoon bicarbonate soda
⅔ cup milk
1¼ cups brown sugar, extra
1 cup cream
80g butter, extra
Pure cream, for dolloping
Everyone's favourite goes up a notch with the addition of chocolate.
Method
1. COVER the dates with boiling water and stand for 15 minutes.
2. CREAM the butter and sugar until light and fluffy. Gradually add the eggs, beating well between each addition. Fold in the sifted dry ingredients with the milk, dates and water and stir until just combined then spoon into 8 × 1 cup greased Texas muffin cups.
3. BAKE in a moderate oven 180°C for 20 minutes or until cooked when tested.
4. COMBINE the extra sugar, cream and extra butter in a saucepan and cook, stirring, without boiling, until the sugar has dissolved. Simmer for 3 minutes. Turn the puddings out into serving bowls and serve with the Caramel Sauce and a dollop of cream. Serve immediately.
2. CREAM the butter and sugar until light and fluffy. Gradually add the eggs, beating well between each addition. Fold in the sifted dry ingredients with the milk, dates and water and stir until just combined then spoon into 8 × 1 cup greased Texas muffin cups.
3. BAKE in a moderate oven 180°C for 20 minutes or until cooked when tested.
4. COMBINE the extra sugar, cream and extra butter in a saucepan and cook, stirring, without boiling, until the sugar has dissolved. Simmer for 3 minutes. Turn the puddings out into serving bowls and serve with the Caramel Sauce and a dollop of cream. Serve immediately.
