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Date and Cashew Self-Saucing Puddings

This twist on the old classic adds a nutty and crunchy element, with plenty of butterscotch gooeyness to boot.

Date and Cashew Self-Saucing Puddings

Serves 4

1½ cups self-raising flour

¾ cup brown sugar

¾ cup milk

60g butter, melted

½ cup dates, chopped

½ cup cashews, toasted, coarsely chopped

1¾ cups boiling water

⅔ cup brown sugar, extra

40g butter, extra

icing sugar, to dust

vanilla ice-cream, to serve

Preheat oven to 180°C. Grease four 1½ cup-capacity ovenproof dishes or ramekins and place on a baking tray.

Combine flour, sugar, milk and butter in a medium bowl.

Add dates and cashews to the mixture, stir to combine. Spoon evenly among prepared dishes.

Combine boiling water, extra brown sugar and extra butter in a jug. Stir until butter melts. Pour over a spoon into the prepared dishes.

Bake for 20 minutes or until top of pudding is cooked through. Set aside for 5 minutes. Dust with icing sugar and serve with vanilla ice-cream.

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