Sticky date pudding (rhondda's recipe)

Yield: 18 Servings

Measure Ingredient
180 grams Good quality soft dates pitted and chopped
60 grams Butter
180 grams Castor sugar
2 Large eggs
180 grams Self-raising flour
½ teaspoon Pure vanilla essence
300 millilitres Boiling water

Pour boiling water over chopped dates with bi-carb soda and stand until cool. Cream butter and sugar add eggs one at a time and beat well. Add vanilla then fold in sifted flour. Pour mixture into an 18cm square tin lined with greaseproof paper and bake at 180 degrees for 30-40 minutes. Cut into required squares.

SAUCE INGREDIENTS:

150 g brown sugar.

150 ml cream.

1 vanilla bean split lengthwise.

50 g Butter

SAUCE METHOD:

Bring all the ingredients to a gentle boil and simmer for a few minutes stirring well. Discard vanilla bean. Pour warm sauce over warm pudding and serve a scoop of double cream on the side.

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