Sticky date pudding

Yield: 8 Servings

Measure Ingredient
380 grams Stoneless dates
500 millilitres Water
380 grams Sugar
380 grams Selfraising flour
2 teaspoons Bicarb of soda
125 grams Butter, melted
4 larges Egg yolks
½ teaspoon Vanilla essence
300 grams Brown sugar
300 millilitres Cream
125 grams Butter
\N \N Vanilla essence to taste



Combine the dates and the water in a saucepan and bring to boil.

Reduce heat and simmer until the dates have reduced to a jam-like consistancy.

In a separate bowl, combine the flour, sugar, bicarb of soda, melted butter, egg yolks and beat to a smooth batter.

Preheat the oven to 185xC. Grease eight dariole moulds or other suitable containers (or one large baking dish). Stand the moulds or dish in an oven tray containing 3cm of warm water.

Stir the dates into the batter and pour at once into the moulds or dish. Place in the oven and bake for about 1 hour or until a skewer inserted into the centre comes out clean.

Remove from the oven and let stand for a minute or two, then invert onto plates to serve.

In the meantime, prepare the sauce by melting the butter in a non-stick saucepan. Add the sugar and cook until it has dissolved, then add the cream and simmer for about 10 minutes, stirring frequently.

Pour sauce over the pudding and add King Island or other thick cream.

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