Makes one loaf pudding or 12 individual sized puddings. I always make double the amount of sauce because it keeps well in the fridge and is delicious over pancakes or in a milkshake.
185g stoned dates
1 cup (250mL) water
1 level teaspoon bicarbonate of soda
2 tablespoons (60g) butter, cut into small cubes
3/4 cup sugar
1 1/4 cup self raising flour
1/4 teaspoon vanilla extract
2 cups brown sugar
1 1/3 cups pouring cream
1 cup butter
1 teaspoon vanilla extract
1. Preheat oven to 190 degrees celsius. Butter and flour an oblong baking tray or muffin tins.
2. Sift dry ingredients into a medium sized bowl. Make a well in centre, add eggs, vanilla & butter.
3. Cook the dates in water until they reach a jammy consistency, stirring frequently to break them up.
4. Spoon the hot date mixture into the well and stir well until butter has melted and all ingredients are combined.
5. Spoon into cake tin or muffin tins. Place in the oven and cook for 25 minutes (oblong tray) or 15 minutes (muffin tray) or when springs back when lightly touched.
6. For the sauce, place all ingredients in a large saucepan and stir until butter is melted. Bring to the boil and boil for 5 minutes.
The puddings freeze really well and the sauce will last in the fridge for up to one month.