Irresistible Sticky Date Stacker
Posted on 16/11/2011
How many would it make: 6 portion
Ingredients: Sticky Date Mixture:
1 ½ cups chopped pitted dates
1 cup boiling water
1 Teaspoon Bi-carb Soda
100g Butter, chopped
¾ cup brown sugar
1 cup Vitarium GF Self Raising Flour
Ingredients: Custard filling:
3 Tablespoons Gluten Free custard powder
2 ½ cups Milk
1 Tablespoon Sugar
Ingredients: Butterscotch sauce:
150g Butter 1 cup single cream
1 ½ cups brown sugar
GF icing sugar for dusting and Ice-cream to serve
Method: Sticky date:
Preheat oven to 180 Degrees C. Place the dates, water and bi-carb soda in a bowl and allow to stand for 5min.
Place the date mixture, butter and sugar into a food processor and process until well combined. Add the eggs and Vitarium GF Self Raising flour and process until just combined. Pour into a lightly greased 9" square tin lined with grease proof paper. Bake for 25-30min or until cooked. Cool in the tin for 10 min then cut into 9 equal portions and carefully remove from tin.
Method Custard Filling:
Place 2 cups of milk into a bowl and heat in microwave until hot. In a separate jug combine 3 Tbsp of GF custard powder & 1/2 cup cold milk, stir until combined, then pour into the heated milk and stir to mix. Return the bowl to the microwave for approx 2-3 minutes, stirring occasionally. Once Custard has thickened well, allow to settle and cool until only just warm.
Method butterscotch sauce:
Place butter, cream and sugar into a saucepan over medium heat and stir until butter is melted. Bring to the boil and cook for 5 min or until thickened slightly. Ready to Stack... Lightly grease the small tin in which the sticky date was cooked, place the first three squares side by side along one edge of the tin. Fold a piece of grease proof paper and position along the open side of the sticky date squares to form a support for the edge of the stacks. Spoon an even layer of custard approx 1.5cm thick over the first set of squares. Chill for 5minutes. Place the next three sticky date squares on top of the custard to form a second layer. Repeat the above steps to apply another custard layer and the final top layer of squares to complete the stacks. Chill for 10min to allow to set.
When ready to serve, cut three mega portions by simply running the knife between the 3 stacks to separate. If 6 standard portions are preferred, simply cut the three mega portions into halves.
To serve: Warm slightly, dust with GF icing sugar, drizzle with the hot butterscotch sauce and serve with GF Ice-cream.
To ensure the grease proof paper forms a suitable support while creating the stacks, fold it several times to make it reasonably firm and once in place along the open edge of the stacks, position a jar or glass against the vacant side to maintain the temporary support.