The Australian Womens Weekly Food — Issue 27 2017

Mum’s The Word Baking

STICKY DATE & GINGER

SELF-SAUCING PUDDINGS

BLACKFORESTSOUFFLÉS

PREP + COOK TIME 55 MINUTES SERVES 4

60g butter, melted

2 tablespoons caster sugar

300g dark semi−sweet chocolate

6 eggs, at room temperature,

separated

3 egg whites, at room temperature

⅓ cup (75g) caster sugar, extra

2 teaspoons icing sugar

POACHED CHERRIES

415g can seedless black cherries

insyrup

¼ cup (55g) caster sugar

5cm strip orange rind

2 tablespoons kirsch or cherry brandy

1 Make poached cherries (Step A).

2 Preheat oven to 200°C/180°C

fan. Grease four 1¼−cup (310ml)

ovenproof soufflé dishes with butter,

sprinkle butter with caster sugar;

shake out excess sugar (Step B).

Place on an oven tray.

3 Break chocolate into a large

heatproof bowl over a large saucepan

of simmering water (don’t let the

water touch base of bowl); stir until

the chocolate is melted. Cool for

5 minutes; stir in egg yolks.

4 Beat all 9 egg whites and extra

sugar in a medium bowl with an

electric mixer until soft peaks form

(Step C). Fold into chocolate mixture,

in two batches. Divide mixture between

dishes; smooth tops (Step D). Bake

soufflés for 15 minutes or until

well risen.

5 Dust soufflés with sifted icing sugar.

Serve immediately with poached cherries.

POACHED CHERRIES

Drain cherries; reserve syrup and

cherries separately. Stir syrup, sugar

STICKYDATE&GINGER

SELF-SAUCING PUDDINGS

PREP + COOK TIME 40 MINUTES SERVES 6

1½ cups (225g) self−raising flour

¾ cup (165g) firmly packed

brown sugar

30g butter, melted

¾ cup (180ml) milk

¾ cup (100g) finely chopped dried

seedless dates

¼ cup (45g) finely chopped

glacé ginger

CARAMEL SAUCE

¾ cup (165g) firmly packed

brown sugar

1 teaspoon ground ginger

2⅔ cups (660ml) boiling water

75g butter

1 Preheat oven to 180°C/160°C fan.

Grease six 1½−cup (375ml) individual

ovenproof dishes. Place on an oven tray.

2 Combine flour, sugar, butter, milk,

dates and ginger in a medium bowl.

Spread mixture into dishes.

3 Make caramel sauce.

4 Pour caramel sauce slowly over

the back of a spoon onto mixture in

dishes. Bake for 25 minutes or until

centres of puddings are firm. Stand

for 5 minutes before serving.

CARAMEL SAUCE

Combine ingredients in a medium

heatproof jug; stir until sugar dissolves.

and rind in a medium saucepan; stir

over high heat, without boiling, until

sugar dissolves. Bring to the boil.

Reduce heat; simmer, uncovered, for

5 minutes or until syrup thickens

slightly. Remove from heat; stir in

cherries and kirsch.

AWW FOOD • ISSUE TWENTY SEVEN 131