These Date and Cashew Self-Saucing Puddings are a twist on the old classic. This Self-Saucing Puddings recipe adds a nutty and crunchy element to the sponge, with plenty of butterscotch gooeyness hiding beneath. Serve Date and Cashew Self-Saucing Puddings dusted with icing sugar and a dollap of vanilla ice-cream.
Date and Cashew Self-Saucing Puddings Recipe
Serves 4
Ingredients:
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
Method
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.
