Christmas Sticky Date and Nut Pudding

Ingredients

STICKY DATE PUDDING

• 250g total mixed roasted nuts – Macadamias, pecans,
• blanched almonds, walnuts 80g dried pitted dates
• 150ml water
• ½ tsp. bi-carbonate soda
• ½ tsp. vanilla
• 30g unsalted butter
• ½ cup brown sugar
• 1 egg
• ½ cup self-raising flour
• 1 tbsp Chai powder

BUTTERSCOTCH SAUCE

• 180g brown sugar
• 200ml fresh cream
• 60g unsalted butter

Method

STICKY DATE PUDDING

1. Grease and line an 18cm cake tin with baking paper.
2. Place 120g of the roasted nuts into the bottom of the cake tin. Set aside.
3. Place the cooking bowl into the multi cooker and add the dates and water to the cooking bowl. Close the lid.
4. Press COOK to select cooking functions. Press MENU repeatedly until the SOUP/STEW function flashes. Press SET to confirm the function. Press the + and – buttons to adjust the time to 10 minutes. Press START/CANCEL to begin the function.
5. The multi cooker will beep when the function is complete. Add the bi-carbonate soda to the dates and stir to combine. Press and hold the START/CANCEL button to cancel the automatic KEEP WARM function. Remove the cooking bowl using the cooking bowl tongs. Let the date mixture cool to room temperature.
6. Add the vanilla to the dates and blend to a rough consistency.
7. Cream the butter and sugar together. Add the egg and beat until the egg is incorporated.
8. Fold the date mixture, flour and chai tea powder alternately into the butter and sugar mixture to combine.
9. Put the pudding batter into the cake tin, on top of the nuts and spread out evenly. Cover the cake tin with a small piece of baking paper and make it drip-tight with aluminium foil. The foil is to protect the pudding from moisture dripping into it and the pudding becoming water logged. Place the foiled cake tin into the steaming basket.
10. Clean the cooking bowl between uses. Return the cooking bowl to the multi cooker. Add 1 ½L of water to the cooking bowl. Close the lid. Press COOK to select cooking functions. Press MENU repeatedly until the STEAM function flashes. Press SET to confirm the function. Press the + and – buttons to adjust the time to 50 minutes. Press SET to confirm the time. Press START/CANCEL to begin the pre-heat (about 8 minutes). The multi cooker will beep when the pre-heat is complete. The timer will begin to count down and the STEAM function will begin. Open the lid and place the steaming basket with the foiled pudding in it, into the cooking bowl. Close the lid. Steam for 50 minutes.
11. The multi cooker will beep when the STEAM function is complete. Carefully remove the steaming basket from the cooking bowl. Remove the pudding from the steaming basket and turn upside down onto a plate.
12. Sprinkle the remaining nuts on the top.
13. Drizzle with butterscotch sauce.
14. TIP – Double the pudding recipe to make 2 puddings and place them on top of each other for a higher pudding.

BUTTERSCOTCH SAUCE

1. Place the cooking bowl into the multi cooker. Place the brown sugar, fresh cream and butter into the cooking bowl. Close the lid.
2. Press COOK to select cooking functions. Press MENU repeatedly until the SOUP/STEW function flashes. Press SET to confirm the function. Press the + and – buttons to adjust the time to 10 minutes. Press START/CANCEL to begin the function.
3. The multi cooker will beep when the function is complete. Press and hold the START/CANCEL button to cancel the automatic KEEP WARM function. Remove the cooking bowl using the cooking bowl tongs, pour the sauce into a heatproof vessel and set aside. Clean the cooking bowl between uses.