Gastroback WAFFLE IRON ADVANCED CONTROL - Sticky Date and Butterscotch Sauce

117
STICKY DATE AND BUTTERSCOTCH SAUCE
Ingredients
• 300 g pitted dates, chopped
• 360 ml water
• 1 teaspoon bi–carb soda
• 200 g unsalted butter, melted
and cooled
• 240 ml milk
• 75 g raw sugar
• 4 eggs
• 360gself-raisingour
• 2 teaspoons vanilla extract
Butterscotch sauce
• 100 g butter
• 225 g brown sugar
• 300 ml cream
Vanilla ice cream or cream to serve
Method
1. Place dates and water into a saucepan and bring to the boil over medium heat; cook 5
minutes. Cool and stir through bi-carb soda. Stand for 10 minutes.
2. Place eggs, milk, butter and vanilla in a large jug and whisk until well combined.
3. Combineourandsugarintoalargemixingbowlandmakeawellinthecentre.
4. Carefully whisk in egg milk mixture followed by the softened date mixture to form a
smooth batter.
5. SelectCLASSICwafesettinganddialupnumber6onthebrowningcontroldial.
6.PreheatuntilorangelightashesupandthewordsHEATINGdisappear.
7.Usingwafedosingcup,pour½cupofbatterintoeachwafesquare.Closelidandcook
untiltimerhasnishedandreadybeephassounded3times.Setaside.
8. To make the butterscotch sauce, place butter, brown sugar and cream into a saucepan and
stir until melted. Bring to the simmer and cook for 5 minutes or until thick and syrupy.
9.Servewafedrizzledwithbutterscotchsauceandascoopoficecream.
SERVES
8
WAFFLES
PREPARATION
25
MINUTES
COOK
10
MINUTES