Sticky Date Pudding

Sticky Date Pudding

1 cup dates, pitted and chopped
1 cup boiling water
2 tablespoons butter
1 cup brown sugar
3 large eggs
1 1/2 cups self raising flour

Toffee Sauce
1 cup brown sugar
3/4 cup cream
1/2 teaspoon vanilla essence
2 tablespoons butter

Pour the water over dates in a saucepan and let stand. Cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Gently fold in the flour. Add the date mixture and pour into a lightly greased 18cm (7″) square or round cake tin. Bake in a preheated oven at 180°C for 35 minutes.

To Make Toffee Sauce:
Combine remaining ingredients in a saucepan, bring to the boil and simmer for 5 minutes, stirring all the time. Cut pudding into squares and place each square in the centre of a warm plate. Pour hot toffee sauce over each serving and serve with cream or ice cream.

Serves 6

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