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Whether or not you're planning an elaborate menu or just going forward for tomorrow Sticky date Christmas pudding. This recipe comes from many decades of enjoying it in the kitchen. I realize that adding a couple ingredients to a recipe provides depth into what exactly is ordinarily dull. You may well be on the lookout for milder meals to make with your leftovers. Good and light Sticky date Christmas pudding perfect for post-vacation. The elements within this recipe make your tongue pounding, also are very waist-friendly when you want a'snack' after an active holiday. Employing a few elements as alternate options, this soup has been loaded with a fall and spicy flavor which makes it creamy. An ideal Sticky date Christmas pudding to heat you up on cool winter days. Best for utilizing leftover.

Great way to squander a single ingredient. This really is a good Sticky date Christmas pudding and one among my favorites. If you are worried regarding the nutrient value of a few of the dishes, then avoid being. However it could possibly be reduced in calories, even if you aren't obtaining much nutritional value from this , it won't sustain you personally, and you'll only end up hungry yet all over once more and again eating a lot more calories than you otherwise would have. Nutrition facts labels inform you what's in the meals you eat. It makes it possible to determine when you are in possession of a healthy and balanced diet. Each recipe we all share must have an ingredient tag. Some recipes provide nutritional truth info. The ingredient label lists the exact amount while in the area beneath. They are listed per serving and as a proportion of the everyday price.

How to make Sticky date Christmas pudding

Yield = 10
Prep time: 0:20
Cook time: 1:30
Total time: 1:50

Ingredients

  • 150g Sunbeam Mixed Fruit
  • 125ml (1/2 cup) brandy
  • 235g (1 1/2 cups) pitted dates, coarsely chopped
  • 250ml (1 cup) hot water
  • 1 teaspoon bicarbonate of soda
  • Melted butter, to grease
  • 200g unsalted butter, at room temperature
  • 160g (1 cup, lightly packed) brown sugar
  • 3 eggs
  • 300g (2 cups) self-raising flour
  • 1 teaspoon mixed spice
  • 1 teaspoon ground ginger
  • Thickened cream (optional), to serve

Spiced caramel sauce

  • 300ml thickened cream
  • 160g (1 cup, lightly packed) brown sugar
  • 50g unsalted butter, chopped
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon mixed spice

Method

  • Step 1 Combine the mixed fruit and brandy in a bowl. Cover with plastic wrap and set aside overnight to macerate.
  • Step 2 Combine the dates, water and bicarbonate of soda in a heatproof bowl. Set aside for 20 minutes to soften.
  • Step 3 Preheat oven to 180°C. Grease a 2L (8 cup) pudding basin with butter. Line the base with non-stick baking paper. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the brandy mixture, date mixture, flour, mixed spice and ginger until just combined. Spoon into the prepared basin and smooth the surface. Bake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Set aside in the basin for 10 minutes to cool.
  • Step 4 To make the spiced caramel sauce, combine the cream, sugar, butter, ginger and mixed spice in a saucepan over medium heat. Cook, stirring occasionally, for 2 minutes or until smooth. Simmer for 5 minutes or until the sauce thickens slightly.
  • Step 5 Turn the pudding out onto a serving platter and serve with the caramel sauce and cream, if desired.