Come Dine With Me Australia

Try Taylor's sticky date pudding, butterscotch sauce and homemade hazelnut ice-cream under a ceiling of glass praline from episode 5 of COME DINE WITH ME AUSTRALIA series 2.


  • Homemade Hazelnut Ice-Cream

  • 100g caster sugar

  • 2 eggs

  • 500ml milk

  • 1 vanilla pod or tsp of vanilla extract

  • 1 tsp hazelnut syrup or you can substitute some of the milk for equal quantity of hazelnut flavoured milk

  • .5 cup chopped hazelnut

  • 500ml thickened cream

  • Praline

  • 100g caster sugar

  • .33 cup water

  • .25 cup chopped hazelnuts

  • Sticky Date Pudding

  • 275g pitted dates

  • 500ml boiling water

  • 1tsp bicarb soda

  • .33 cup brown sugar

  • 80gm butter

  • 1 large egg

  • 1 cup self raising flour

  • Handful chopped hazelnuts

  • Splash of frangelico

  • Pinch of cinnamon

  • Butterscotch Sauce

  • 300ml pouring cream

  • 80g butter

  • .75 cup brown sugar.

  • Splash of scotch whiskey


  • Homemade Hazelnut Ice-Cream:

  • 1.

    Whisk eggs and sugar together in glass jug until well combined.

  • 2.

    Warm milk and vanilla over medium heat until just before simmering.

  • 3.

    Pour milk over egg mixture, whisking continuously to prevent scrambling.

  • 4.

    Transfer back to saucepan and stir continuously until a thick custard is formed.

  • 5.

    Pour custard into jug to cool at room temperature and add hazelnut syrup.

  • 6.

    When custard is cooled, add cream and put into fridge to cool overnight.

  • 7.

    Add chopped hazelnuts and put mixture in ice-cream churn until smooth and thick.

  • 8.

    Put into airtight container to freeze.

  • Praline:

  • 1.

    Prepare by lightly greasing oven tray with baking paper.

  • 2.

    Sprinkle hazelnuts over tray evenly and put in fridge until cold.

  • 3.

    Place sugar and water in saucepan and heat until combined to a yellow-gold liquid. Do not stir.

  • 4.

    When this is achieved, pour evenly over cold oven tray and put straight into fridge to set for approx half an hour.

  • Sticky Date Pudding:

  • 1.

    Preheat fan forced oven to 145 degrees C.

  • 2.

    Grease medium-sized round cake pan.

  • 3.

    Combine dates, boiling water and bi- carb at hi speed in food processor. Leave for a few minutes.

  • 4.

    Add sugar, butter, and egg and combine.

  • 5.

    Add flour and cinnamon and blend until a smooth batter.

  • 6.

    Add frangelico and hazelnuts and stir.

  • 7.

    Pour into greased cake pan and bake for 40-50 minutes or until just set.

  • Butterscotch Sauce:

  • 1.

    In a pot combine all ingredients over low heat until almost burned, approximately 15 minutes.

  • 2.

    Add cinnamon if desired.

  • 3.

    Add scotch at halfway point.

  • 4.

    Serve warm.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 323kj
  • Fat Total 22g
  • Saturated Fat 11g
  • Protein 3g
  • Carbohydrate 30g
  • Sugar 24g
  • Sodium 34mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by KarinReport
For the Hazelnut Icecream - where does one get - Hazelnut Syrup in Bunbury W.A. (Perth W.A.)