NZSL Recipes/Deaf Diversity around the Kitchen Table with Andrea
Deaf Diversity around the Kitchen Table with Andrea
Ingredients
1 1/2 cups dates chopped
1 teaspoon baking soda
1 1/4 cups boiling water
75g butter
1 cup brown sugar (firmly packed)
1 teaspoon vanilla essence
Grated ring and juice of 1 orange
2 eggs (no. 7)
1 cup flour
1 1/4 teaspoons baking power
CARAMEL SAUCE INGREDIENTS
1 cup brown sugar
50g unsalted butter
1 cup cream
1 teaspoon vanilla essence
Method
1. Place dates in a bowl and sprinkle with soda. Then pour over the boiling water. Stir until soda is dissolved and allow to stand for 15 minutes.
2. Cream butter and sugar. Add vanilla, orange rind and eggs one at a time, beating well after each addition.
3. Sift flour and baking powders. Fold into the butter mixture. Add the date mixture and orange juice. Stir to combine. (The mixture will be sloppy).
4. Pour the mixture into a greased and linked 20cm spring form cake pan.
5. Bake at 175oC for 40-50 minutes or until a skewer is inserted and comes out clean.
6. Remove pudding from oven and let stand for 10 minutes before removing from pan onto a serving platter.
7. Serve immediately with caramel sauce and fresh cream.
CARAMEL SAUCE METHOD:
1. Combine all ingredients in a saucepan and stir over a medium heat until sugar is dissolved.
2. Bring to the boil, and then simmer for 5 minutes.
3. This sauce can be enriched by adding 2 tablespoons of rum, whisky or liqueur after first removing the pan from the heat and slowing the sauce to cool slightly.
