Forrest Hotel and Apartments
Author name
STICKY DATE PUDDING
Pudding Ingredients:
- 1.2L Water
- 1kg Dates
- 4 tsp Bicarbonate Soda
- 240g Butter
- 600g Brown Sugar
- 8 Eggs
- 1kg Self Raising Flour
- 5ml Vanilla Essence
Butter Scotch Sauce Ingredients
- 480ml Cream
- 465g Brown Sugar
- 150g Butter
Pudding Method:
- Preheat oven to 170°C and grease the desired mould with butter, set aside.
- Mix the water, dates and bicarbonate soda in a pot and bring to boil.
- Once boiled, simmer for 15 minutes until the dates are soft. Set aside until the mixture is room temperature.
- Mix the butter and sugar in a food processor on slow speed, until combined.
- Slowly beat in the eggs on a medium speed and add the vanilla essence.
- Once combined, slowly pour in the flour.
- Fold in the date mixture until combined.
- Pour the mixture into the moulds and bake in the oven for 30 minutes.
- The pudding is fully cooked when a skewer inserted into the centre comes out dry.
Butter Scotch Sauce Method:
- Mix the cream, sugar, and butter until combined.
- Pour into a pot and bring to boil.
- Once boiled, simmer for 10 minutes.
- Serve with the pudding immediately.
EXPERIENCE THE ULTIMATE ART GETAWAY AT THE FORREST Book your Discounted Cezanne to Giacometti Package at The Forrest Hotel & Apartments, FEATURING •Discounted accommodation •Discounted tickets to the Cezanne exhibition •Free parking 🅿️ The best value gallery package in Canberra - don't miss out! Book now and indulge in art, luxury, and convenience. Just 6 mins drive or 32 minute walk from The Forrest Hotel & Apartments REVIEW & WIN 2 Tickets to Cezanne • One night's stay at the Forrest Hotel & Apartments • Dinner At King O’Malley’s Irish Pub in The City Simply leave a review here and email us why you want to see Cezanne at marketing@forresthotel.com ENTER YOUR REVIEW https://www.forresthotel.com/reviews
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