Chocolate Date Pudding with Brandy Anglaise
Ingredients (20 batches)
| Amount | Measure | Name | Price per unit |
|---|---|---|---|
| 270 | g | Dates, pitted | AUD 0.00 * AUD 0.00 / kg |
| 5 | g | Baking soda, bicarbonate | AUD 0.00 * AUD 0.00 / kg |
| 0.75 | l | Water | AUD 0.00 * AUD 0.00 / l |
| 250 | g | Butter, table | AUD 0.00 * AUD 0.00 / kg |
| 0.5 | kg | Sugar, brown | AUD 0.00 * AUD 0.00 / kg |
| 10 | ml | Vanilla extract / essence | AUD 0.00 * AUD 0.00 / l |
| 4 | pc | Eggs, large | AUD 0.00 * AUD 0.00 / pc |
| 0.45 | kg | Flour, self raising | AUD 0.00 * AUD 0.00 / kg |
| 200 | g | Chocolate, dark 70% | AUD 0.00 * AUD 0.00 / kg |
| 200 | ml | Brandy | AUD 0.00 * AUD 0.00 / l |
| 1.2 | l | CARTE D'OR Crème Anglaise 1L | AUD 0.00 * AUD 0.00 / l |
| Total cost (calculated): AUD 0.00 Edit price Calculate Cancel | |||
* Please consider quantity differences of marked ingredients.
Price calculation
Total cost (calculated): AUD 0.00
Preparation
1. Preheat oven to 180°C. Grease a muffin tray with butter.
2. Place dates and bicarbonate of soda into a bowl. Boil water and pour over . Allow to stand for 20 minutes, blend untill pulped.
3. Using an electric mixer, beat the butter, sugar and vanilla until pale and creamy, add eggs 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.
4. Melt the chocolate and mix in well.
5. Spoon mixture into prepared muffin tray, bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn out onto a plate.
6. Place the Brandy into a pot and bring to the boil, allow to simmer untill reduced by half, add the Carte dOr Crème Anglaise and heat further.
7. Pour over the fresh made puddings and serve.
