Pudding
1/2 cup chopped dates
1/4 tsp baking soda
1/4 cup boiling water
3 Tbsp butter
1/4 cup white sugar
1 egg, beaten
1/4 cup flour
Caramel Sauce*
1/4 cup packed brown sugar
1 Tbsp butter
3 Tbsp evaporated milk
1/4 tsp vanilla extract
1) In a small bowl, combine dates and baking soda. Cover with boiling water.
2) Cream butter and sugar until light, beat in egg.
3) Fold in flour and date mixture (including water)
4) Pour into 2 or 3 well-greased ramekins (or 5 muffin cups)
5) Bake at 350° for 30 minutes (20 min for muffin cups)
6) Run knife along the inside of the ramekins. Invert and tap pudding out onto individual plates to serve.
* [Note: We used sweetened condensed milk instead of making the caramel sauce. Pour chilled on the bottom of the plate and place pudding on top.]
7) To make caramel sauce: combine brown sugar, butter, and evaporated milk in a small saucepan. Cook over medium heat to bring to a boil. Turn head down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour over pudding.
3 Tbsp butter
1/4 cup white sugar
1 egg, beaten
1/4 cup flour
Caramel Sauce*
1/4 cup packed brown sugar
1 Tbsp butter
3 Tbsp evaporated milk
1/4 tsp vanilla extract
1) In a small bowl, combine dates and baking soda. Cover with boiling water.
2) Cream butter and sugar until light, beat in egg.
3) Fold in flour and date mixture (including water)
4) Pour into 2 or 3 well-greased ramekins (or 5 muffin cups)
5) Bake at 350° for 30 minutes (20 min for muffin cups)
6) Run knife along the inside of the ramekins. Invert and tap pudding out onto individual plates to serve.
* [Note: We used sweetened condensed milk instead of making the caramel sauce. Pour chilled on the bottom of the plate and place pudding on top.]
7) To make caramel sauce: combine brown sugar, butter, and evaporated milk in a small saucepan. Cook over medium heat to bring to a boil. Turn head down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour over pudding.
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