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DESSERT
RICOTTA PANCAKES
Makes 6 to 8
INGREDIENTS
3 eggs
200g fresh ricotta
½ cup milk
¾ cup self raising flour
1 ½ teaspoons baking powder
2 tablespoons caster sugar
Unsalted butter for greasing
fresh berries, to serve
maple syrup, to serve
METHOD
1. Place eggs, ricotta, milk, flour, baking
powder and caster sugar into blender
jug. Place lid on jug.
2. Select 1/MIX setting, blend for 10
seconds. Scrape sides down if necessary
then blend for a further 5 seconds on
Speed 1/MIX. Do not over process.
3. Heat a heavy base frying pan or griddle
over a low to moderate heat. Lightly
grease with butter.
4. Spoon about 2 heaped tablespoons of
the mixture into pan and cook until
golden brown on both sides.
5. Serve with fresh blueberries and maple
syrup.
TIP
For berry pancakes pour mixture into
pan; top with several fresh berries
before flipping over and cooking other
side.
INDIVIDUAL STICKY DATE
PUDDINGS WITH BUTTERSCOTCH
SAUCE
Makes 12
INGREDIENTS
200g dried seedless dates, coarsely chopped
1 teaspoon bicarbonate soda
1 ¼ cups boiling water
60g butter, softened
1 cup firmly packed brown sugar
1 cup self raising flour
2 eggs, lightly beaten
Butterscotch sauce
1 ¼ cup firmly packed brown sugar
1 cup pouring cream
125g butter
METHOD
1. Preheat oven to 180°C. Grease a
L cup
capacity muffin tray with oil spray.
2. Place dates, bicarbonate soda and
boiling water into a heatproof jug; cover
and stand for 5 minutes then carefully
pour into blender jug. Place lid on jug.
3. Add butter and sugar and PULSE 2-3
times. Add remaining ingredients and
PULSE mixture until just combined.
Do not over process. Scrape down sides
of jug if necessary.
4. Divide mixture evenly between holes of
the muffin tray and bake for about 20
minutes or until cooked when tested
with a wooden skewer. Remove from
oven and stand for 5 minutes before
turning out onto a wire rack. Serve warm.
5. Serve puddings with butterscotch sauce.
To make sauce, combine all ingredients
in a saucepan and cook, stirring, over a
low heat until combined.