Tuesday, July 24, 2012

Clothes Swap and Sticky Date Pudding

So last week i went to a Clothes Swap - which is where everyone brings a bag full of clothes they no longer wear (not scummy ones) and you get 5 tokens to use as money to choose 5 items of clothing - from a very large selection from everyone's clothes. And the remainder clothing goes to people in need, like the refugee centers and women's refuge etc.. So i really look forward to it ever year - it is soo much fun!! And its a good ay to clean out any clothes you no longer wear (its not like you need them, if you haven't worn them in a year!)

So..i got some real gems, i was really stoked with my finds :) This is what i found:

- A Navy Wool tunic dress
- Black Wrap Dress
- Black tunic - with draw tie at waist
- Purple shiny skirt
- White Silk top
- Grey and pink jersey
- White striped vest

Here is a pic of them all :)

(sorry for my dorky photos - its hard to take pics of yourself!)
So yeah that was that..i have done some yummo baking lately - did another batch of my Peanut Butter Choc Chip Cookies, which you can find here. They are my favourite cookie at the mo :)

I also made a Sticky Date pudding - my friends recipe - it is so so delicious!!! I must share with you the recipe;

Sticky Date Pudding Recipe
Serves about 8.

1 1/2 cups deseeded dried dates
1 1/4 cups water
1 teaspoon baking soda
60g butter
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups flour
1 ½ Tsp Baking Powder
2/3 cup brown sugar

Butterscotch Sauce
2/3  cup brown sugar
1 cup cream
1 dessert spoon golden syrup
25g butter 

  1. Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).  Grease a 20cm diameter (top inside measurement) round springform pan and line the base and side with baking paper.
  2. Place dates and water in a small saucepan over high heat. When the mixture starts to boil - leave it for about 2mins, so the dates get soft. Add bicarbonate of soda and 60g butter, and remove from the heat. Stir and then set aside (the butter will melt during this time).
  3. Place slightly cooled date mixture in a food processor. Pulse mixture a few times to form a chunky paste.
  4. Add eggs and vanilla to date mixture and mix until just combined.
  5. Stir flour and brown sugar together in a medium bowl. Use the back of the spoon to break up any lumps of brown sugar. Add date mixture to the flour mixture and gently fold the ingredients together until just combined.
  6. Pour batter into prepared pan.
  7. If, when baking, the pudding starts to overbrown, loosely cover it with tin foil.
  8. Begin making the sauce (see instructions below) about 10 minutes before the pudding has finished baking.
  9. Bake the pudding for about 50-60 minutes or until it springs back when lightly pressed in the center. A thin-bladed knife or wooden skewer inserted into the center of the pudding should come out without any batter attached.
  10. Leave pudding in the pan and allow it to cool for 10 minutes on a wire rack. Using a skewer, pierce several deep holes in the pudding. Pour about 125ml (1/2 cup) of the hot butterscotch sauce over the pudding. Allow to stand for 5 minutes before removing from the pan.
  11. Reheat sauce if necessary. Serve pudding with hot butterscotch sauce and vanilla ice cream.
Butterscotch Sauce

  1. Place sauce ingredients in a small saucepan. Stir mixture over medium to medium-high heat until the mixture comes to the simmer. Reduce heat and simmer for 5 minutes, stirring occasionally.

    Remove sauce from heat and set aside until required.

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