Sticky Pudding With Toffee Sauce - Panasonic NN-CS596S Operating Instruction And Cook Book

Sticky Pudding with Toffee sauce

Dish: 20cm (8") pudding basin, greased and lined, jug
Ingredients
175g (6oz) fresh or ready to eat dates, stoned and finely chopped
50g (2oz) butter
175g (6oz) caster sugar
2 eggs, lightly beaten
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
3ml ( tsp) grated nutmeg
1/2
3ml ( tsp) ground ginger
1/2
Sauce:
150g (5oz) muscovado sugar
75ml (3fl.oz) double cream
75g (3oz) butter
Cooking method
Pour 300ml ( pt) boiling water over the chopped dates and set aside to cool. Cream the
1/2
butter and sugar until light and fluffy. Beat in the eggs a little at a time. Fold in the flour,
bicarbonate of soda, spices and the dates with the liquid. Fill the Steam Water Tank.
Pour mixture into the soufflé dish. Place on base of oven and cook on STEAM MEDIUM
for 10 mins. or until cooked. To make the sauce, place all the ingredients in a large jug and
cook on HIGH MICROWAVE for 1 minute or until the sugar has dissolved. Stir and
continue to cook on HIGH MICROWAVE for 1-2 mins or until smooth and hot. Drizzle the
hot sauce over the sponge and serve with whipped cream.
Desserts &
Baking guidelines
212