| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
- 200 grams Dates pitted, finely chopped
- 1 cup Water Boiling
- 1 teaspoon Bi Carbonate of Soda
- 100 grams Butter softened
- 3/4 cup Brown Sugar
- 2 Eggs
- 1 1/2 cups Self Raising Flour
Caramel Sauce
- 1 cup Brown Sugar
- 1 cup Cream
- 200 grams Unsalted Butter
Ingredients
Caramel Sauce
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Instructions
- Preheat the oven to 170c.
- Place the dates, water and bi-carb soda into a bowl, stir to combine then leave for five minutes.
- Cream the butter and sugar in the bowl of an electric mixer until pale and add the eggs one at a time, beating well after each.
- Sift in the flour and mix to combine with the date mixture.
- Divide the mixture between six one-cup capacity moulds or ramekins then place on to a tray and transfer to the oven.
- Cook for 30 minutes or until cooked when tested with a skewer.
- To make the caramel sauce, place the sugar, cream and butter into a small saucepan over a medium heat and astir until combined. Simmer for five minutes.
- Serve the puddings with cream or ice-cream and caramel sauce.
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