| Servings | serves |
Ingredients
- 170 grams Dates pitted and roughly chopped
- 1 teaspoon Bi Carbonate of Soda
- 60 grams Unsalted Butter softened
- 170 grams Brown Sugar
- 2 Eggs
- 170 grams Self Raising Flour
- 1/2 teaspoon Vanilla Extract
- 1 teaspoon Brandy
Sauce
- 400 grams Brown Sugar
- 1/2 cup Creme Fraiche
- 1/2 cup Cream
- 250 grams Unsalted Butter chopped
- 1 Vanilla Bean split
Ingredients
Sauce
| |
Instructions
- Combine dates and bicarbonate of soda. Pour over 300 ml of boiling water and leave to soak.
- Preheat oven to 180C. Grease an 18 cm square cake tin (or smaller tins or 6 x 1-cup capacity ovenproof ramekins, if desired).
- Cream butter and sugar. Add eggs one at a time, beating continuously until incorporated.
- Gently fold in the flour, and then add the date mixture, the vanilla and the brandy. Pour into the baking tin and bake for 30 to 40 minutes, or until the pudding tests clean when inserted with a skewer.
- For the sauce, combine all ingredients in a saucepan over a low heat and simmer, stirring continuously, until the sugar has dissolved and the sauce has come together. Remove vanilla bean. Pour some of the sauce onto the pudding, allowing the sauce to absorb into the pudding. Serve with extra sauce and ice-cream.
Share this Recipe