Sticky Date Pudding

Pudding Ingredients   Serves 6

1 cup dates, pitted and chopped
1 cup boiling water
2 tablespoons butter
1 cup brown sugar
3 large eggs
1 and a half cups self raising flour
1 cup brown sugar,
Three quarters of a cup cream,
Half a teaspoon vanilla essence
2 tablespoons butter

Directions    

1. Pour the water over dates in a saucepan and let stand. 

2. Preheat oven to 180C (350F).  Lightly grease a medium size square or round cake tin.

3. Cream butter and sugar until light and fluffy.

4. Add the eggs to creamed butter one at a time, beating well.

5. Gently fold in the flour to creamed mixture.

6.  Add the date mixture and pour batter into cake tin.  Cook for 35 minutes.

7.  To make toffee sauce, combine remaining ingredients (brown sugar, cream, vanilla

     & butter) in a saucepan, bring to the boil and simmer for 5 minutes while stirring.

8.   Cut pudding into squares and place each square in the centre of a warm plate.

9. Pour hot toffee sauce over each serving and serve with cream or ice cream.

Chocolate Self Saucing Pudding

Ingredients
1 cup self raising flour 
1 tsp baking powder 
1/4 cup cocoa powder 
3/4 cup caster sugar 
1/2 cup milk 
45 g (11/2 oz) butter, melted 

Sauce 
3/4 cup brown sugar 
1/4 cup cocoa powder, sifted 
1 &  1/4 cups hot water 

Directions
1.   Preheat Oven to 350F, 180C.  

2.  Sift together the flour and cocoa powder in a bowl. Add the caster sugar and mix to combine. 

3.  Make a well in the center of the dry ingredients, add the milk and butter and mix well to combine. 

4.  Pour the mixture into a greased 4 cup capacity ovenproof dish. 

5.  To make the sauce, place the brown sugar and cocoa powder in a bowl. Gradually add the water and mix 

    until smooth. 

6.  Carefully pour the sauce over the mixture in the dish and cook for 40 minutes or until the cake is cooked

    when tested with a skewer. 

Serve scoops of pudding with a scoop of vanilla or chocolate ice-cream. 

Australian Sticky Toffee Pudding

Pudding Ingredients
1 cup dates (180g) -- pitted and chopped
1 tsp bicarbonate of soda
1 cup boiling water
2 TBSP butter
1 cup soft brown sugar (150 g)
2 eggs.
1 1/2 cups self-raising flour (180 g) -- sifted

Toffee Sauce:
1 cup soft brown sugar (150 g)
3/4 cup light whipping cream.
1/2 tsp vanilla
2 TBSP butter

Directions
1.   Preheat Oven to 350F, 180C.  

2.  Mix dates and bicarbonate soda in a heat-proof bowl. Pour boiling water on top and leave to stand. 

3.  Cream butter and sugar until pale, then add eggs one at a time, heating well after each addition. 

4.  Gently fold in sifted flour, stir in the date mixture.

5.  Pour into a lightly buttered 18cm or 7" square or round cake tin. 

6.   Cook for 30-40 minutes, until an inserted skewer comes out clean.  

7.  For the toffee sauce, combine sugar, cream, vanilla essence and butter in a saucepan, bring to

    the boil, stirring, and simmer for five minutes. Set aside until ready to serve.

8.  Cut pudding into squares and place each square in the centre of a warm dinner plate. 

9.  Pour hot toffee sauce over each square and serve with fresh cream and/or ice cream.

Bread and Butter Pudding

Pudding Ingredients Serves 4

8 slices white bread
2 tablespoons butter
3 tablespoons brown sugar
Quarter cup raisins and/or sultanas, chopped
3 eggs
1and a half cups warm milk
1 teaspoon vanilla sugar
Half teaspoon mixed spice
3 eggs, lightly beaten
Half cup caster sugar
Third of a cup butter, melted
3 tablespoons whisky (optional)

Directions

1.   Preheat Oven to 220C (425F).  Grease 4 ovenproof serving bowls.

2.   Cut crusts off the bread, spread the butter over the slices. Cut each into 4 triangles.

3.   Place four triangles into each serving bowl, sprinkle with some brown sugar and raisins.

4.   Place remaining triangles on top and sprinkle with the rest of the sugar.

5.  Whisk the eggs, warm milk and vanilla and sugar. Pour the mixture over the bread.

6.  Sprinkle with mixed spice. Place bowls on a baking tray and cook for 15 - 20 minutes.

7.  To make the sauce, beat eggs and sugar until light and fluffy. While still beating add

    hot butter and whisky (optional). Pour over the pudding. 

Serve with cream or ice cream. 

Lemon Delicious Pudding

Pudding Ingredients   Serves 4

2 tablespoons butter
Quarter of a cup caster sugar
3 tablespoons self raising flour
rind and juice of 2 lemons
2 eggs
1 cup milk.

Directions
1.  Preheat oven to 190C (375F). 

2. Cream butter and sugar until light and fluffy. Stir in flour, lemon juice and rind.

3. Separate eggs and beat egg yolks and milk into the mixture. 

4. Beat egg whites until soft peaks form. Fold into the mixture. 

5.  Pour into a greased oven proof dish, stand dish in a water bath. Cook for 45 minutes. 

Serve with cream and/or ice cream.  

Tiramisu

Pudding Ingredients
250 g mascarpone 
1/2 cup thickened cream, lightly whipped
2 tbsp brandy 
1/4 cup caster sugar 
2 tbsp instant coffee 
1 & 1/2 cups boiling water 
1 large packet of sponge fingers (225g)
225 g grated chocolate 

Directions
1.  Place the mascarpone, cream, brandy and sugar in a bowl, mix to combine and set aside. 

2. Dissolve the coffee powder in the boiling water and set aside. 

3. Line the base of a shallow square dish with 1/3 of the sponge fingers. 

4. Sprinkle 1/3 of the coffee mixture over the sponge fingers, then top with 1/3 of the mascarpone mixture. 

5. Repeat the layers, finishing with a layer of mascarpone mixture. 

6. Sprinkle with the grated chocolate and chill for 15 minutes before serving.

Ginger and Pear Steamed Pudding

Ingredients   Serves 6
1/2 cup butter, softened, plus extra for greasing 
2/3 cup caster sugar, plus 1 tbsp to coat 
3 ripe pears, peeled and cored, 1 chopped, 2 sliced 
3 pieces preserved ginger, chopped, and 5 tbsp ginger syrup 
3 large eggs, beaten 
3/4 cup self raising flour 
1/2 tsp baking powder 
2 tsp ground ginger 
30 g fresh white breadcrumbs 
finely grated zest of 1 lemon 

Directions

1.  Grease a pudding basin with butter and coat with a tbsp of sugar.  Line base and

    sides of the basin with the pear slices, then drizzle over half the ginger syrup.

2.  Beat together the butter and sugar until light and fluffy, then gradually beat in eggs

3.  Sift together the flour and ground ginger, then fold into the butter mixture.

4.  Stir in the breadcrumbs, lemon zest, remaining syrup, preserved ginger and chopped

      pear.  Spoon into the basin and level the top.

5.  Cover the basin with a double layer each of baking paper and foil. Tie a piece of

     string around the rim of the basin to hold the layers in place, then cut off any

     excess paper and foil.

6.  Place the basin in a saucepan and pour in boiling water to reach halfway up the

    basin. Bring to the boil, then simmer, covered, for 1 & 1/2 hours, adding more

    water as necessary.

7. Remove the basin from the water and leave to cool for a few minutes. Invert onto a

   plate, tap the base and remove the basin.

Serve with cream and/or icecream.