pudding food

SPAGHETTI WITH LEMONY


COOK OUR COVER RECIPE

STICKY DATE PUDDING

SERVE 8 PREP-20MINS COOK 1HR
SPECIAL. FREZE IT. REFEATS IT

2 cps (20g) pitted dates
1 1/2 tsp bicarbonate of soda
125g unsalted butter, at room tempure
3/4 cup (157g)brown sugar
3 eggs
1 tsp vanilla extract
2 cups (300g) self raising flour 1 tsp ground ginger
double cream, to serve
CACRMEL SAUCE
1 cup 9120gml)cream
125g unsalted butter, cubed
1/2 cup 110g brown sugar
1 tsps golden syrup

1), preheat oven to 180c or 160c fan. grease and line a 20cm square cake pan with
baking paper.
2). place dates in a medium saupan and cover with 1 1/4 cup water. bring to boil on
medium heat. stir in bicarbonate of soda, remove from heat and set aside.
3).using and electric mixer, beat butter and sugar until pule and creamy. add eggs one
at a time, beating well after each addition. add vanilla. fold in sifted flour ginger.
4). mash dates and flod into batter. pour into cake pan and cake for 25-35mins. trun
out onto a plate.

3306 KILOJOULES, 8G PROTAIN, 37G CARBOHYDRATE, 47G FAT 25G SATURATED
FATS, 25G FIBRE, 60G SUGAR, 318MG SODUIM PER SERVE.