Total cooking time: 55 minutes
Serves : 6-8
For the sticky date pudding we need :
200 g [6 ½ oz] dates, pitted and chopped
1 cup [250 ml/8 fl oz] water
1 teaspoon bicarbonate of soda
100 g (3 ⅓ oz) butter
⅔ cup (160 g/5 ¼ oz) caster sugar2 eggs, lightly beaten
1 teaspoon vanilla essence
1 ½ cups [185 g/6 oz] self-raising flour
1 cup [185 g/6 oz] soft brown sugar
½ cup (125 ml/4 fl oz) cream100 g [3 ⅓ oz) butter
1- Preheat the oven to moderate 180%
[350°F/Gas 4]. Brush a 20 cm (8 inch)
square cake tin with oil or melted butter.
Line the base With baking paper. Combine
the dates and water in a small pan. Bring
to the boil and remove from heat. Stir in
soda and set aside to cool to room
2- Using electric beaters, beat the butter
and sugar in a small bowl until light and
creamy. Add the eggs gradually, beating
thoroughly after each addition. Add the
essence and beat until combined.
Transfer to a large bowl.
3- Using a metal spoon, fold in the flour
and dates with the liquid and stir until just
combined-do not over-beat. Pour into
prepared tin and bake for 50 minutes,
until a skewer comes out clean when
inserted into centre of pudding. Leave in
tin for 10 minutes before turning out.
4- To make Sauce: Combine sugar, cream
and butter in a small pan; stir until butter
melts and sugar dissolves. Bring to boil,
reduce heat and simmer for 2 minutes.
Cut the pudding into wedges and place on
serving plates. Pour hot sauce over. Serve
immediately. with extra cream and
raspberries, if desired.