This recipe was given to me by my friend Mary. It’s very easy and never fails!
Serves 6-8
For the pudding:
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50g butter
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180g granulated sugar
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180g dates
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300ml water
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2 eggs
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1 tsp bicarbonate of soda
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180g self-rising flour
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Vanilla essence.
For the sauce:
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75g butter
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75g soft dark brown sugar
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175ml double cream
8in tin or 8 ramekins, greased.
Preheat oven to 180C
Make the sponge.
Chop the dates. Boil them, in a small saucepan, with the water for about 10 mins, or until soft, and then add the bicarbonate of soda. Cream the butter and sugar together. Beat the eggs into the butter and sugar mixture, followed by the flour, dates water and a few drops of vanilla essence. Pour into the prepared tin or ramekins. Bake for 40-45 mins, check ramekins after 35 mins.
Once cooled the puddings can be frozen, I often make a double batch so I have some in the freezer.
To make the sauce. Melt the butter in a small pan, add the sugar and stir until dissolved. Add the double cream and cook, stirring continuously until the sauce is well blended.
The pudding can be made in advance and reheated just before serving.
