Ingredients
Method
PUDDINGS
- Bring 1 cup water to boil. Add dates. Stir through bicarb (it will start to foam). Remove from heat and stand for 10 minutes.
- Beat 60g softened butter with 150g sugar until creamy.
- Add eggs one at time, beating well between each egg
- Add flour and date mixture and stir to combine all ingredients.
- Pour batter evenly into 6 1-cup muffin cups and place them in the steamer.
- Bring water to boil in the wok. Add steamer. Cover and cook for 20-25 minutes.
BUTTERSCOTCH SAUCE
- Combine remaining sugar and butter, with the cream in a saucepan. Stir well. Bring to a simmer and cook for 5 minutes.
- Turn out the warm puddings. Pour over the butterscotch sauce and serve with cream or ice-cream. Careful - they're moorish.
Notes
As this is steamed, it remains very light when substituting rice flour or other gluten-free flours.