Puddings With Caramel
A classic dessert created in the Lake District in the 1960s, in this recipe with just the right balance of sweetness are the puddings with caramel.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
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- 200 grams pitted dates
- 1 teaspoon baking soda
- 225 grams self-rising flour
- 157 grams brown sugar
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- 150 grams brown sugar, for the caramel sauce
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- 150 milliliters whipping cream, thick, for the caramel sauce
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Preparation
20 mins
0 mins
Low
- Preheat the oven to 375 ºF (190 ºC). Grease 8 molds well (for puddings), including the corners.
- In a small saucepan, cook the dates over low heat, along with the baking soda and 200 milliliters of water, for 5 minutes, until softened. Transfer with the cooking liquid to a food processor or blender and puree.
- Sift the flour into a bowl. Add the butter, sugar, and eggs and mix with a mixer until combined. Add the date puree and mix. Pour the batter into the molds and place them on a baking tray.
- Bake for 20 to 25 minutes or until the puddings are firm to the touch. Meanwhile, prepare the caramel sauce. Heat the sugar, butter, and cream in a saucepan, stirring occasionally until the butter and sugar melt into a smooth paste. Add the salt, stir, and let it boil for a few minutes. Serve the puddings warm with the caramel sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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