| Cook Time | 25 minutes |
| Servings | serves |
Ingredients
- 180 ml Orange Juice strained
- 1 Orange Zest Finely chopped
- 180 grams Dates Pitted, coarsely chopped
- 1 teaspoon Vanilla
- 3/4 teaspoon Bi Carbonate of Soda
- 90 grams Butter softened
- 100 grams Caster Sugar
- 50 grams Brown Sugar
- 2 Eggs lightly beaten
- 180 grams Self Raising Flour sifted
- 1 teaspoon Cinnamon
Caramel Sauce
- 150 grams Brown Sugar
- 120 ml Cream
- 140 grams Butter
- 1 teaspoon Vanilla Extract
Ingredients
Caramel Sauce
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Instructions
- Preheat oven to 180c. Butter and flour six one cup metal moulds. Set aside.
- Heat orange juice to boiling in a small saucepan. Add zest and dates, turn off heat, stir in vanilla and bicarbonate of soda. Cool.
- Beat together butter and sugars until light and fluffy. With the mixer going, drizzle in eggs on at a time, beating well between each addition. The batter may look a little curdled at this time.
- Fold in flour and cinnamon with spatula, then fold in date mixture. The batter will seem light but it's meant to look this way.
- Put moulds onto a baking tray and divide the batter evenly between them. Bake in a preheated oven for about 25 minutes or until a skewer inserted in the middle comes out clean.
- Make the sauce while the puddings are baking. Put all sauce ingredients in a saucepan over medium heat, stir until smooth, then boil for three minutes. Keep warm.
- Let cooked puddings cool for five minutes before running a knife around the edge and turning them onto individual plates.
- To serve, top each pudding with a walnut and spoon some sauce over the top. Serve with cream.
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