Sticky date pudding (rhondda's recipe)
18 Servings
Ingredients
Quantity | 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 |
Directions
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.