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tipsy apricot pear amp date pudding RECIPES


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Tipsy Apricot, Pear & Date Pudding

  • Easy
  • Cooking Time: 40min
  • Preparation Time: 45min
  • Serves: 1 pudding
Tipsy Apricot, Pear & Date Pudding

Ingredients:

Sauce

  • 100 ml KOO fruit juice kept from the cans
  • 1 tbsp butter
  • 1 cup light brown sugar
  • 125 ml brandy
  • 1 tsp vanilla essence
  • 100 ml water
  • Pinch of salt
  • ½ can KOO Apricot Halves, drained and diced (keep liquid for sauce)
  • ½ can KOO Pear Halves, drained and diced (keep liquid for sauce)
  • 150 g dates, stoned and finely chopped
  • 250 ml boiling water
  • 1 tsp bicarbonate of soda
  • 125 g butter or baking margarine
  • 1 cup sugar
  • 2 large eggs, beaten
  • 2 cup flour, sieved twice
  • 1 tsp baking powder
  • ½ tsp salt

Kitchen gadgets:

Tart baking dish, pot for sauce, electric mixer

Method:

  1. Preheat the oven to 180°C. Grease a tart baking dish with spray and cook.
  2. Put the dates in a small mixing bowl and sprinkle bicarb over it. Pour all the boiling water over it, it will froth. Mix and allow to stand until cooled.
  3. In a large mixing bowl,Cream the butter and sugar together with an electric mixer until light and creamy, add the eggs and mix well.
  4. Add the flour, baking powder and salt to the egg mixture and fold in.
  5. Stir in the bicarb dates and Koo fruits and mix well.
  6. Pour the batter into the deep oven dish (must not be more than ¾ full). Bake in the oven for about 35 to 40 Minutes, until a skewer comes out clean. While baking, make the sauce.
  7. Sauce: Heat the fruit juice, butter, sugar and water together for 5 Minutes in a pot, ensure sugar has dissolved. Remove from the stove and add brandy, vanilla and salt.
  8. Pour the sauce over the pudding as soon as it comes out, should be drenched in sauce. Allow to stand and absorb.
  9. Serve hot or cold. Great served with Pouring Cream or Crème Fraiche.

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