| Sticky Date & Incaberry Pudding |
Ingredients 2 cups dates, chopped 1/2 cup of Organic Incaberries, chopped 2 cups water 1 tsp bi-carbonate soda 60g butter 1/2 cup brown sugar (or Rapadura sugar) 1/2 cup caster sugar 2 eggs, beaten 1/2 cup self-raising flour, sifted Sauce 1 cup brown sugar (or Rapadura sugar) 2 Tbsp golden syrup (or Agave syrup) 125g butter 1/ cup cream Method 1. Preheat oven to 180 degrees for 5 minutes. 2. In a saucepan, combinedates, incaberries and water. Simmer uncovered until dates and incaberries are soft and liquid thickened. 3. Remove from heat. Add bi-carb soda and mix well. 4. Add remaining ingredients, mix until combined with a spoon, not in a mixer. 5. Put mixture into a 23cm square tin and cook for 40mins, it should be slightly gooey in the middle. For individual serves, put mixture into large muffin trays and cook for 15-20 mins, check after 15 mins. For the sauce, combine all ingredients in a saucepan. Stir over low heat until sigar is dissolved, and simmer for 3 minutes. Thank you to our friends at Incaberries, for sharing this delicious recipe! |