Microwave Cookbook

Sticky Date Pudding

Ingredients

• 250g pitted dates, chopped

• 1 ½ cups boiling water

• 1 teaspoon bi-carb soda

• 125g unsalted butter

• 1 teaspoon vanilla essence

• 2 eggs

Butterscotch Sauce

• 1 cup brown sugar

• 250g unsalted butter

Prep: 25 mins Cooking Time: 8 ½ mins Serves: 10-12 Function: Dynamic Crisp

1. Place the dates, boiling water and bi-carb soda in a medium

sized mixing bowl. Allow 20 minutes for the dates to absorb

the water and cool.

2. Using an electric mixer whisk the butter, brown sugar and

vanilla essence until thick and creamy. Then add one egg at a

time, beating between each addition.

3. Add the dates to the sugar mixture and mix lightly. Fold the

self raising our into the mixture trying to not over work the

batter. Place the batter into the Dynamic Crisp Cake Tin* and

cook in the microwave for 8 ½ minutes on Dynamic Crisp

function or until a skewer comes out clean when tested

through the middle of the pudding.

4. While waiting for the pudding to cook, make the

butterscotch sauce by adding the brown sugar and butter into

a medium saucepan. On a medium heat stir the butter in the

sugar until sugar is completely dissolved. Then nish with the

pouring cream.

5. Serve with either Chantilly cream or vanilla ice-cream.

Method

*Cookingtimesmayvarydependingonmodelpurchased.

*DynamicCrispCakeTinsoldseperately.

• 1 cup brown sugar

• 1 ¾ cup self raising our, sifted

• ½ cup (125ml) pouring cream

Dynamic Crisp

Cake Tin*