I love the soft rich pudding with the chopped dates inside, I love the warm sweet caramel sauce. I love it served warm with vanilla ice cream, I love it at room temperature with a hot sauce poured on top with vanilla ice cream.
It is simply put, a pudding I love, even though it is far richer than any other dessert I make.
As I am the only one in my family that loves it, it doesn't get made a lot in my house, but in all honesty you couldn't eat it regularly, as it is sweet. But every now and then it makes a comeback in my house and I enjoy every mouthful when I do make it.
If you like caramel, if you love a soft moist cake, if you love both with vanilla ice cream, give this a go, it really is something I love every now and then.
Supposedly it freezes really well, to date, it has never made it to my freezer.
1 teaspoon bicarbonate of soda
1 cup (250ml) boiling water
50g unsalted butter
150g brown sugar
180g self raising flour, sifted
150g brown sugar
1 cup (250ml) pure cream
1/2 teaspoon vanilla extract
20g unsalted butter
Vanilla (Bean) Ice Cream, to serve
Preheat the oven to 180C. Grease and line with baking paper an 18cm round cake pan.
In a medium sized heatproof bowl, add the chopped dates and bicarbonate of soda. Pour over the boiling water, stir, leave for 30 minutes to cool.
In a large mixing bowl, cream the butter and sugar until pale in colour. Add the eggs, one at a time, beating after each addition until smooth.
Fold in the flour using a metal spoon. Once cooled stir in the dates with all of the liquid, mix to combine.
Pour the mixture into your prepared pan, bake for 40-45 minutes or until cooked through. Leave the pudding in the tin for 5 minutes before turning out.
Slice the pudding into wedges, add a scoop of ice cream and pour over the warm caramel sauce.
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