Sticky date pudding

Sticky date pudding

By
From
Great Pub Food
Serves
8
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
400g pitted dates, coarsely chopped
80g dark chocolate
1 teaspoon bicarbonate of soda
165g firmly packed dark brown sugar
80g unsalted butter, softened
2 large eggs
150g self-raising flour
1 teaspoon mixed spice

Butterscotch sauce

Quantity Ingredient
345g fi
250ml pouring cream
150g unsalted butter

Method

  1. Preheat the oven to 180°C. Lightly grease an 18 cm square baking pan and line the base and sides with baking paper.
  2. Combine the dates, chocolate, bicarbonate of soda and 1 cup boiling water in a medium-sized heatproof bowl. Set aside for 10 minutes, for the dates to soften and the chocolate to melt.
  3. Cream the sugar and butter together in a medium-sized bowl, until pale and creamy. Add the eggs, one flat a time, mixing to combine. Stir in the date mixture. Sift the flour and mixed spice over the top and fold through. Spoon the mixture into the prepared pan.
  4. Bake for 30–35 minutes, or until risen and a skewer comes out clean when tested.
  5. Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a small saucepan over low– medium heat. Simmer for 5–10 minutes, or until the butter has melted, sugar has dissolved and the sauce has thickened. Strain into a jug.
  6. Cut the pudding into portions and serve hot with butterscotch sauce and cream or ice cream.
Tags:
Great
Pub
Food
Rachael
Lane
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