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 |
| Vanilla essence to taste |
PUDDING
SAUCE
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.