Fruit Shortcake

Beautifully moist date puddings drizzled with lashings of butterscotch sauce.

Serving	12	24	36	48
Sustagen® Hospital Formula Vanilla - measures	5 scoops	10 scoops	15 scoops	20 scoops
Self raising flour - measures	1 cup	2 cups	3 cups	4 cups
Plain flour - measures	1 cup	2 cups	3 cups	4 cups
Caster sugar - measures	1 tsp	2 tsp	3 tsp	4 tsp
Butter - measures	250 g	500 g	750 g	1 kg
Eggs (beaten)	2	4	6	8
Canned fruit - measures	1 kg	2 kg	3 kg	4 kg
Other flavour:
Fruit mince - measures	400 g	800 g	1.2 kg	1.6 kg

Notes
When increasing quantities of this recipe, you will need to use twice or four times as many pans of the same size indicated for the original recipe or a pan double in area and so forth. The batter should be the same depth in the pans so that the same baking time and temperature may be used.

1. Preheat oven to 180°C (360°1/ F) conventional/ 160°C (320°F) fan forced. Grease and line a 20cm x 30cm baking pan.
2. Sift all dry ingredients including Sustagen® Hospital Formula Vanilla into a bowl. Stir in butter and eggs until well combined.
3. Press half of the mixture into prepared pan. Arrange fruit over mixture and crumble remaining mixture over the top.
4. Bake for 35-40 minutes or until golden and cooked through. Serve warm as a dessert with a dollop of cream or cooled for afternoon tea.

Nutrient	Per Serve
Energy	1909kJ
- Calories	456Cal
Protein	7.3g
Total Fat	22.2g
- Saturated Fat	14.1g
Carbohydrate	56.9g
- Sugars	32.8g
Dietary Fibre	2.6g
Vitamin D	0.5μg
Sodium	326mg
Calcium	94mg
Iron	1.4mg
Zinc	1.0mg

Storage: Keep in airtight container in a cool place for 2-3 days.

Freeze: Not suitable