Name: Mini date puddings
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6
Ingredients: 2/3 cup finely chopped pecans; 1 cup pitted dried dates, chopped; 1 teaspoon bicarbonate of soda; 1 cup firmly packed brown sugar; 150 gram butter, chopped; 2 eggs; 3/4 cup self-raising flour; 1 teaspoon mixed spice; 3/4 cup thickened cream; vanilla ice-cream, to serve

Ingredients

2/3 cup finely chopped pecans

1 cup pitted dried dates, chopped

1 teaspoon bicarbonate of soda

1 cup firmly packed brown sugar

150 gram butter, chopped

2 eggs

3/4 cup self-raising flour

1 teaspoon mixed spice

3/4 cup thickened cream

vanilla ice-cream, to serve

Method

1.Preheat oven to 170°C/150°C fan forced. Grease a 6-hole (3/4-cup) texas muffin tray. Line bases with rounds of baking paper. Sprinkle pecans over base of prepared holes.

2.Combine dates and 3/4 cup water in a small saucepan; bring to the boil. Remove from heat, then stir in soda. Stand for 5 minutes.

3.Process date mixture with half the sugar and 50g of the butter until smooth. Add eggs, flour and mixed spice; process until combined. Pour mixture into prepared holes. Bake for 30 minutes or until a skewer inserted at centre comes out clean. Cool in tray for 5 minutes; transfer to a wire rack to cool.

4.Heat cream, remaining sugar and remaining butter in a small saucepan over low heat until combined. Bring to the boil. Simmer for 5 minutes or until thickened. Serve puddings with sauce and ice-cream.

Replace mixed spice with ground cinnamon, ginger or vanilla essence.
Note

Woman's Weekly Food

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Ingredients

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