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Sticky Date Pudding with Butterscotch Sauce


  • 250g pitted dried dates, chopped
  • 1 cup water
  • 1 teaspoon bicarbonate of soda
  • 100g butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla essence
  • 2 eggs, lightly beaten
  • 1 cup self-raising flour
  • 3/4 cup toasted macadamias, chopped

Caramel Sauce:

  • 300ml cream
  • 11/4 cups brown sugar
  • 1 teaspoon vanilla essence
  • 60g butter


·  Preheat oven to 180°C. Lightly grease and line an 18 x 28cm baking dish.

·  Heat dates and water in a saucepan over medium-low heat for 8 minutes until dates absorb most of the water. Remove from heat. Stir in bicarbonate of soda.

·  Cream butter, sugar and vanilla with an electric mixer. Blend in eggs. Add dates and mix well. Fold in flour and nuts. Spread into dish. Bake for 25 to 30 minutes.

·  For caramel sauce: Heat all ingredients in a saucepan over medium heat, stirring, for 5 minutes. Bring to the boil. Reduce heat and simmer for 5 minutes. Drizzle over sliced pudding and serve.

Apple Pear Crumble Pie


·  24 cup Vanilla Wafers, finely crushed (about 2/3 cup)

·  1/4 cup packed brown sugar

·  1/4 cup butter, melted

·  125 g Philadelphia Brick Cream Cheese, softened

·  1 frozen deep-dish pie shell, thawed

·  2 large baking apples, peeled, sliced

·  1 large fresh pear, peeled, sliced

·  1/3 cup granulated sugar

·  1/4 cup flour

·  1/2 tsp. ground cinnamon

·  1-1/4 cups whipped cream topping


·  Heat oven to 190ºC.

·  Mix wafer crumbs, brown sugar and butter until well blended.

·  Spread cream cheese carefully onto bottom of pie shell; sprinkle with half the crumb mixture. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie shell; sprinkle with remaining crumb mixture.

·  Bake 45 min or until fruit is tender and pie shell is lightly browned. Cool completely. Serve topped with whipped cream.

Black Forest Mousse


·  500g pitted morello cherries, drained, syrup reserved

·   300ml thickened cream

·   2 teaspoons rum essence

·   350g bought chocolate mousse

·   50g-piece dark chocolate, shaved


·  Place the cherries on a plate lined with paper towel.

·  Use an electric beater to beat the cream in a bowl until soft peaks form. Add the rum essence. Beat to combine.

·  Layer the cream mixture, mousse, cherries and a little reserved syrup among serving glasses, finishing with cream mixture. Top with chocolate to serve.

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