Recipe by Eliza Chocoholic
This recipe is out of a pudding cookbook and is delicious! Notes: The sauce is to be served hot but the pudding can be cold, do not be put of by the amount of sugar-it will be worth it and do not mind if you do not like dates, I do not but this is my favourite pudding...ever! Also the cooking time may be longer in a non-fan oven and it is easier if the ingredients are ready prepared but not crucial. Enjoy xxx
Top Review by Aaliyah's&Aaron'sMum
I am not going to rate this since I found a few glitches in the recipe. First of all, there are no eggs listed in the ingredients but in step 5, it says "beat the eggs...". After checking out other recipes I added in 2 eggs. Step 6 says to "drain the soaked dates", but I found that with the dates soaked in boiling water and after the addition of baking soda, the mixture 'thickens' up and the dates soak up all the water which makes it impossible to drain, so I just mashed it up slightly with a fork which worked perfectly fine for me. And I assume that the sultanas were to be soaked along with the dates as well. I made these in individual ramekins and inspite of them being well buttered and floured, the pudding stuck to the bottom. They tasted great but we found it a tad too sweet. We LOVED the 'special sauce'! When I first saw zest of 1 orange in the list of ingredients, I thought it was to be added into the sauce but since it was only for garnish, I didn't bother with it. Next time I shall make it without the sultanas and increase the amount of dates and I am going to play around with adding some more butter and reduce the sugar. Thank you, Eliza, for sharing this recipe. Made for PAC Spring '08.
FOR THE PUDDING
- 75 g sultanas
- 150 g stoned chopped dates
- 1 teaspoon bicarbonate of soda
- 2 tablespoons butter (plus extra for greasing)
- 200 g brown sugar (bear with me)
- 200 g self-raising flour, sifted
FOR THE SPECIAL SAUCE
- 4 tablespoons butter
- 350 ml double cream
- 400 g brown sugar (still bear with me!)
- 1 orange, zest of
Directions See How It's Made
- To make the pudding, put the dates and bicarbonate of soda in a heatproof bowl. Cover with boiling water and leave to soak.
- Preheat the oven to 180c/350f/gas mark 4.
- Grease a cake tin (round or square) 20cm diameter, with butter.
- Put the remaining butter in a separate bowl, add sugar, and mix well.
- Beat the eggs then fold in the flour.
- Drain the soaked dates, add to the bowl and mix.
- Spoon the mixture evenly into the prepared cake tin.
- Transfer to the preheated oven and bake for 25-30mins(longer for a non fan oven). The pudding is cooked when a skewer inserted into the centre comes out clean.
- About 5-10mins before the end of the cooking time, make the sauce.
- Melt the butter in a saucepan over a medium heat.
- Stir in the cream and the sugar and bring to the boil, stirring constantly.
- Lower the heat and simmer for 5mins.
- Turn out the pudding on to a serving plate, decorate with the orange rind, serve the sauce in a jug as you would do cream and serve per person.