Please make it pudding hot

A MEAL isn't complete without something sweet to finish. Here are three classic dessert recipes that can be served as an impressive end to a dinner party or enjoyed curled up on the couch.

They're a cinch to make and, best of all, you're bound to have most of the ingredients already on hand.

Michelle Southan, Good Taste

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STICKY DATE PUDDINGS WITH BUTTERSCOTCH SAUCE

Serves 6

Preparation time: 20-35 minutes (+ cooling and 10 minutes standing time)

Cooking time: 35 minutes

Skills needed: Intermediate

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Melted butter, to grease

1 3/4 cups) pitted dates, halved

1 cup boiling water

1 tsp bicarbonate of soda

80g butter, at room temperature

1/2 cup caster sugar

2 eggs

3/4 cup self-raising flour, sifted

1/2 cup plain flour, sifted

3/4 cup pouring cream

1 cup lightly packed brown sugar

60g unsalted butter, chopped

Double cream, to serve

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Preheat oven to 180C. Brush six 185ml ( 3/4-cup) capacity non-stick muffin pans with melted butter to lightly grease.

Line the bases with non-stick baking paper.

Combine dates, water and bicarbonate of soda in a bowl. Set aside for 10 minutes to soften. Then use a fork to coarsely mash.

Use an electric beater to beat the butter and caster sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition.

Fold in the date mixture and the combined flour. Spoon the mixture into the prepared pans and smooth the surfaces.

Bake in oven for 25-30 minutes or until the surfaces spring back when lightly tapped. Set puddings aside in the pans for 5 minutes to stand before turning on to a wire rack to cool slightly.

Meanwhile, place the pouring cream, brown sugar and butter in a saucepan over medium heat. Cook, stirring, for 5 minutes or until smooth.

Divide the puddings among serving plates. Top with double cream and drizzle over the sauce to serve.

Recipe: Kathy Knudsen

Picture: Ben Dearnley

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JAFFA SELF-SAUCING PUDDING

Serves 6

Preparation time: 15 minutes (+ 5 minutes cooling time)

Cooking time: 45 minutes

Skills needed: Intermediate

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Melted butter, to grease

1 cup self-raising flour

2 tbsp cocoa powder

1/2 cup caster sugar

1 tbsp finely grated orange rind

1/2 cup milk

1 egg

50g butter, melted, cooled

1/2 cup lightly packed brown sugar

2 tbsp cocoa powder, extra, sifted

1 1/2 cups fresh orange juice

Double cream, to serve

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Preheat oven to 180C. Brush a 1.5L (6-cup) capacity ovenproof dish with melted butter. Place on a baking tray lined with baking paper.

Sift flour and cocoa into a bowl. Stir in caster sugar and orange rind. Whisk the milk, egg and butter in a jug until combined. Add to flour mixture. Use a wooden spoon to stir until smooth. Pour into prepared dish. Use the back of a spoon to smooth the surface.

Combine brown sugar and extra cocoa in a bowl. Sprinkle evenly over pudding mixture. Place orange juice in a small saucepan over medium heat. Bring just to the boil.

Gradually pour over the back of a spoon on to the mixture. Bake for 40 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean. Set pudding aside for 5 minutes to cool slightly.

Pouring the orange juice over the back of the spoon helps prevent holes forming in the batter. It also distributes the orange juice evenly and helps keep the pudding intact.

Recipe: Michelle Southan

Picture: Jeremy Simons

Styling: Michelle Noerianto

Food preparation:

Kerrie Ray

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BANANA PUDDING

Serves 8

Preparation time: 20 minutes

Cooking time: 150 minutes

Skills needed: Intermediate

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Melted butter, to grease

125g butter, chopped

1/2 cup, firmly packed brown sugar

3 overripe bananas, peeled, mashed

200g dried pineapple, coarsely chopped

200g dried apricot, coarsely chopped

100g dried mango, coarsely chopped

2 eggs

1 tsp ground nutmeg

1/2 cup self-raising flour

1/2 cup plain flour

2 1/2 cups fresh breadcrumbs

Bought vanilla or brandy custard, to serve

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Brush a 2L (8-cup) capacity pudding basin, with a lid, with melted butter. Line base with non-stick baking paper. Stir the butter, sugar, banana, pineapple, apricot and mango in a large saucepan over low heat until butter melts. Set aside to cool.

Stir in the eggs, nutmeg and combined flour, then stir in the breadcrumbs until combined.

Spoon into prepared basin and smooth the surface.

Cover with the lid. Place in a large saucepan. Add enough boiling water to come halfway up the side of the basin. Bring to simmer over medium-low heat.

Cover and cook, topping up water if necessary, for 2 1/2 hours or until a skewer inserted into the centre comes out clean. Serve with custard.

Source: http://www.news.com.au/news/please-make-it-pudding-hot/story-fnepp02a-1226438744023#ixzz226jyifrR