Recipes
Peach-and-Raspberry-Eton-Mess

Date and Butterscotch self-saucing pudding

Date and Butterscotch self-saucing pudding

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  • Recipe by Dr Sue Shepherd
  • Serves 8
  • Prep Time 15 minutes
  • Cooking Time 40-45 minutes
Ingredients
  • Pudding:
  • ¼ cup brown sugar
  • 40g dairy free spread, melted
  • 1 egg, lightly beaten
  • 1 cup Vitasoy Ricemilk Original
  • 1 ½ cups gluten free self raising flour
  • ¾ teaspoon xanthan gum
  • ½ cup dates, chopped
  • Sauce:
  • ¼ cup brown sugar
  • 2 tablespoons golden syrup
  • 1 tablespoon maize cornflour
  • 1 ¾ cups boiling water
Instructions
  1. Preheat oven to 180°C and lightly grease a 1.5 litre oven proof baking dish.
  2. In a medium bowl, combine brown sugar, dairy free spread, egg and Vitasoy Ricemilk together with a wooden spoon until smooth.
  3. Into a separate large bowl, sift flour and xanthan gum. Add Vitasoy Ricemilk mixture and dates into flour and dates and beat well with a wooden spoon until combined.
  4. Pour batter into greased oven proof dish.
  5. To make sauce, combine brown sugar, golden syrup, cornflour and boiling water until smooth. Pour sauce gently over pudding mixture (the pudding mixture will rise to the top).
  6. Cook for 40-45 minutes or until firm to the touch in the middle. Remove from the oven, and dust with icing sugar before serving. Serve immediately.

Note: “Well and Good” self raising flour was used in testing this recipe, and produced an excellent pudding.

Nutritional Analysis – Amount per Serve
Energy 1043kj
Protein 1.8g
Total Fat 5.2g
Saturated Fat 1.0g
Carbohydrate 49.9g
Sugar 22.3g
Sodium 122mg
Calcium 42mg