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Deb

Walnut & Sticky Date Pudding with Brandy Butterscotch Sauce


Walnut & Sticky Date Pudding with Brandy Butterscotch Sauce

Try Deb's Walnut & Sticky Date Pudding with Brandy Butterscotch Sauce & Walnut Praline from Week 3 of COME DINE WITH ME AUSTRALIA series 2.

Ingredients

  • 200gms pitted dates
  • 1/2 cup chopped walnuts
  • 1 1/2 cups water
  • 3/4 tsp bicarb of soda
  • 3/4 cup brown sugar
  • 60gms soft butter
  • 2 eggs
  • 1 cup self raising flour
  • Extra butter to grease dariole moulds

Walnut Praline

  • 1 cup caster sugar
  • 1/2 cup chopped walnuts

Vanilla Cream

  • 1 cup pouring cream
  • 1 Vanilla pod

Butterscotch Sauce

  • 50grm butter
  • 1 cup cream
  • 1 cup brown sugar
  • 1/3 cup brandy

Method

  1. Put dates and water in saucepan and bring to boil, add bicarb and stir
  2. Cream sugar and butter add eggs, then cooled date mixture and walnuts, fold through flour lightly
  3. Fill 1/2 cup dariole moulds to 3/4’s, place in baking dish, fill with water to 1/2 way
  4. Bake in oven for approx 50 minutes or until skewer comes out clean

Walnut Praline

  1. Melt caster sugar, swirling until golden brown, pour over walnuts on cooking paper lined tray
  2. Let cool and chop into pieces

Vanilla Cream

  1. Split Vanilla pod, scrape out seeds add to cream
  2. Refrigerate and let infuse for as long as possible

Butterscotch Sauce

  1. Put all ingredients except Brandy into saucepan over moderate heat, bring slowly to boil
  2. Simmer stirring occasionally until thick
  3. Add brandy, be careful the Brandy may flame, and simmer for another 2 minutes
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Recipe Rating

4
Cooking Time: 1H30M

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