178 Traditional sticky date puddings with caramel sauce Oven setting: FullSteam METHOD Grease 10 (½ cup) non-stick muffin pans or ramekins and line the bases with a Makes: 10 small circle of baking paper. Preparation time: 20 minutes Cooking time: 18 minutes Place the dates, bicarb of soda and boiling water in a bowl and let stand for 15 Level of difficulty: Easy minutes. In the bowl of an electric mixer place the butter and sugar and beat until pale and creamy. Add the eggs one at a time, add the vanilla. Beat until smooth. INGREDIENTS Preheat oven on FullSteam to 100°C. PUDDINGS Fold in the flour, salt and date mixture. Spoon the mixture evenly into prepared 250g pitted dates, chopped muffin pans or ramekins. Cook puddings uncovered for 18 minutes. 1 tsp bicarb of soda 250ml boiling water While puddings are cooking, make the caramel sauce. Place all of the ingredients 80g unsalted butter, softened in a saucepan. Stir over medium heat or Induction level 6 to dissolve sugar and 110g caster sugar melt the butter. Cook for 3–5 minutes or until thickened. 2 eggs, lightly beaten Turn puddings out on to individual serving plates and drizzle over the caramel 1 tsp vanilla extract sauce. Serve with whipped cream or ice-cream. 190gself raising flour ½ tsp salt NOTE CARAMEL SAUCE Individually wrap each pudding in plastic wrap and freeze for up to 4 weeks. To reheat the puddings select FullSteam 100°C and place the puddings in the oven 160g brown sugar uncovered and cook for 10 minutes from frozen. 250ml cream 50g butter ½ tsp vanilla extract THE NEFF AUSTRALIA COOKBOOK DESSERTS