This recipe is best with
Recipe Ingredient
- 150g dates
- 180ml water
- 3/4 tsp bicarbonate of soda
- 75g butter
- 160g castor sugar
- 2 small eggs
- 3/4 tsp vanilla essence
- 125g self-raising flour
- For Sauce:
- 150g soft brown sugar
- 80ml cream
- 60g butter
- 1 tsp brandy (optional)
Instructions
- Pit the dates and chop them up roughly. Put into a saucepan and add water. Bring to a boil then remove saucepan from the heat and add in bicarbonate of soda. Stir well to mix and leave aside to cool.
- Cream butter and sugar in a large mixing bowl until light and creamy. Add in eggs, one at a time, beating well after each addition. Add the essence and continue to beat until well combined.
- Sift in flour and fold in gently with a metal spoon. Stir in the date mixture and stir well until the ingredients are just combined (take care not to over-beat).
- Line the base of an 18cm round cake tin with greased baking paper. Lightly grease the sides of the tin as well.
- Pour the mixture into the prepared tin and bake in a preheated oven at 180°C for 45-50 minutes or until cooked through when tested with a skewer. Leave the pudding in the tin for 10-15 minutes before turning out. Cut into 8-10 slices.
- To make the sauce: Put cream, sugar and butter into a small saucepan. Stir with a metal spoon until the butter melts and the sugar dissolves, then bring to a gentle boil for 1-2 minutes. Add the brandy; mix. Pour the sauce over individual pudding slices and serve.
