Ingredients
Stickydate Pudding
- 420 grams dates, Pitted
- 315 grams Boiling water
- 1 tsp bicarb soda
- 130 grams brown sugar
- 40 grams Butter
- 120 grams Self Raising Flour
- 2 eggs
Cheesecake
- 2 tablespoons Boiling water
- 2 teaspoons Gelatine powder
- 500 grams cream cheese, Cubed and at room temp
- 2 tablespoons caster sugar
- 255 grams cream
Butterscotch Sauce
- 150 grams brown sugar
- 150 grams thickened cream
- 50 grams Butter
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 200°C (180°C fan-forced). Lightly grease a 25cm spring form round cake tin.
Add to the bowl: dates, boiling water and bicarb soda. Stir on REVERSE for 15 seconds. Allow to sit and soak for 5 minutes.
Add the sugar and butter. Process for 10 seconds on speed 6. Scrape down sides.
Add the self raising flour and eggs. Mix for 20 seconds on speed 4.
Pour mixture into cake tin, smooth the top and bake for 45 minutes or until it passes the skewer test.
Cool in the tin. Then chill in the fridge for 30 minutes.
Clean the bowl.
In a small jug, whisk the gelatine powder into the boiling water until dissolved. Allow to cool slightly.
Add the cream cheese to the bowl and mix for 20 seconds on speed 5.
Gradually add the sugar while mixing for 20 seconds on speed 3. Scrape down sides.
Add the cream and mix for 20 seconds on speed 4.
Add the gelatine mixture and mix for 10 seconds on speed 4.
Pour mixture evenly over the sticky date pudding. Feel free to decorate with chopped dates.
Cover with gladwrap and chill in the fridge for 3 hours or overnight until firm.
Clean the bowl.
MEANWHILE...
Add to the bowl: brown sugar, thickened cream and butter. Cook for 12 minutes at VAROMA temperature in REVERSE on speed 2. Remove the lid and remove bowl from the station.
Pour the sauce into sterile jars and allow to cool with the lid off.
Once cooled, put on the lid and chill in the fridge with the sticky date cheese cake for 3 hours or overnight. The sauce will thicken as it cools.
SERVE THE STICKY DATE CHEESECAKE DRIZZELED WITH BUTTERSCOTCH SAUCE.
Sticky Date Pudding
Cheesecake
Butterscotch Sauce
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This was amazing! We made it using gf flour and you would never have known! Thanks for sharing!
This is sensational! Thank you for putting this recipe up.
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