Sticky Date Pudding
Servings
6serves
Servings
6serves
Ingredients
Sauce
Instructions
  1. Combine dates and bicarbonate of soda. Pour over 300 ml of boiling water and leave to soak.
  2. Preheat oven to 180C. Grease an 18 cm square cake tin (or smaller tins or 6 x 1-cup capacity ovenproof ramekins, if desired).
  3. Cream butter and sugar. Add eggs one at a time, beating continuously until incorporated.
  4. Gently fold in the flour, and then add the date mixture, the vanilla and the brandy. Pour into the baking tin and bake for 30 to 40 minutes, or until the pudding tests clean when inserted with a skewer.
  5. For the sauce, combine all ingredients in a saucepan over a low heat and simmer, stirring continuously, until the sugar has dissolved and the sauce has come together. Remove vanilla bean. Pour some of the sauce onto the pudding, allowing the sauce to absorb into the pudding. Serve with extra sauce and ice-cream.