Classic dessert created in the Lake District in the 1960s, in this recipe with a fair balance of sweetness are the puddings with caramel.
Learn more about Mafe Jaramillo
Ingredients8 portions
Preparation
Pre-heated oven at 375ºF (190ºC). Grease 8 well molds (for puddings), including corners.
In a small skillet, cook the dates over low heat, along with the baking soda and 200 milliliters of water, for 5 minutes, until it softens. Pass the cooking liquid to a food processor or blender and puree.
Sift the flour in a bowl. Add the butter, sugar and eggs and mix with a blender , until combined. Add the date purée and mix. Pour the pasta into the molds and place them on a baking sheet.
Bake 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 skillet, stirring occasionally until the butter and sugar melt into a soft paste. Add the salt stir and let boil for a few minutes. Serve hot puddings with caramel sauce.
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