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Sticky Date Pudding




Source of Recipe


Western Star E-meals Issue 98


List of Ingredients




200g dates, pitted and chopped
1 Cup Water
1 Tsp Bicarbonate Soda
100g Western Star Butter
2/3 Cup Castor Sugar
2 Eggs, lightly beaten
1 Tsp Vanilla Essence
1 � Cups Self-Raising Flour
1 Cup Soft-Brown Sugar
� Cup Cream
100g Western Star Butter




Recipe



Preheat the oven to 180C. Line the base of a cake tin with baking paper, and lightly oil or butter the sides.

In a small saucepan, combine the dates and water, bring to the boil, remove from the heat, stir in the soda and set aside to cool to room temperature.

Using electric beaters, beat the butter and castor sugar in a small bowl until light and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Add the vanilla and beat until combined. Transfer to a large bowl.

Using a metal spoon, fold in the flour and dates with liquid in the large bowl, and stir until just combined. Do not over beat. Pour into the prepared tin, and bake for 50 minutes, until a skewer comes out clean. Leave in the tin for 10 minutes before turning out and cutting into serving slices.

To make the sauce, combine the brown sugar, cream and butter in a small pan, and stir until the butter melts and sugar dissolves. Bring to the boil, then reduce the heat and simmer for 2 minutes.

To serve, place sliced pudding on serving plates, and pour some of the hot sauce over, and place a dollop of cream on the side.