Ingredients

200 g	pitted dates
2 tsp	baking soda
100ish mL	boiling water
125 g	butter (soft)
1/2 cup	brown sugar
2	eggs
3/4 cup	self raising flour

Equipment

• oven
• pudding basin (or cake tin)
• wizz - or a knife and patience

Method

1. preheat oven to 190C
2. put dates in a heat proof bowl, sprinkle over baking soda
3. pour in enough boiling water to just cover dates, stand 20 minutes or more
4. cream butter and sugar
5. add eggs and beat until fluffy
6. sift flour and stir in
7. put dates and liquid in wizz and pulp - alternatively chop into small pieces with knife
8. add dates and date liquid and stir in
9. grease ceramic pudding basin with butter and sugar to give pudding toffee coating (if metal just use butter as it is hard to clean off toffee)
10. bake at 190C for about 1 hour - cover with foil if pudding is getting too brown - fork should come out cleanly
11. coat pudding with toffee sauce and bake further 2 minutes
12. remove from dish and turn out onto serving plate
13. poke holes in pudding with skewer and pour over toffee sauce
14. serve hot with ice cream and toffee sauce

Notes

great for smaller puddings as well - be sure to grease muffin tray well or use silicone moulds. reduce cooking time to approximately 30 minutes for smaller puddings

cooking time varies significantly between ovens a large pudding has taken between 30 minutes and 2 hours for me to cook in different ovens

refer to toffee sauce recipe

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