Individual toffee puddings
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 175 | grams | Stoned dates; chopped (6oz) |
| ½ | teaspoon | Vanilla essence |
| 2 | teaspoons | Kahula |
| ¾ | teaspoon | Bicarbonate soda |
| 175 | grams | Self raising flour; (6oz) |
| 75 | grams | Butter; (3oz) |
| 2 | Eggs; beaten | |
| Orange zest | ||
| 150 | grams | Caster sugar; (5oz) |
Directions
Put the chopped dates in a bowl and pour boiling water over them. Then add the vanilla essence, coffee essence, and bicarbonate of soda and leave to one side.
In a large mixing bowl, combine the butter and sugar together until the mix is light and fluffy. Now gradually add the beaten eggs, a little at a time, beating constantly. Fold in the date mix.
Scoop the mix into 8 individual containers, place them on a baking tray and bake in the centre of the oven for 25 minutes. When cooked, leave them to cool for 5 minutes, then slide a palette knife around each and turn them out. Put the puddings in a shallow tin and place under the grill. Let them heat through for c⅘ minutes and the tops will go brown and crunchy.
Converted by MC_Buster.
Per serving: 669 Calories (kcal); 70g Total Fat; (92% calories from fat); 12g Protein; 1g Carbohydrate; 538mg Cholesterol; 730mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.