Date pudding

By Drum Digital
15 July 2016

Craving something sticky and sweet? Then try this.

By Hope Malau

Serves: 6

Preparation: 10 min

Cooking: 50 min

200 g dates, stoned and thinly sliced

2,5 ml (½ t) bicarbonate of soda

200 ml boiled water

75 g butter

175 g dark brown or muscovado sugar

10 ml (2 t) ground ginger

10 ml (2 t) ground mixed spice

5 ml (1 t) vanilla essence

3 eggs

500 ml (2 c) self-raising flour

200 ml butterscotch syrup

custard to serve

Preheat the oven to 180 °C.

  1. Put the dates in a bowl with the bicarbonate of soda and water. Stir and set aside. Cream the butter, sugar and spices together in a large mixing bowl until light and fluffy, then beat in the vanilla and eggs, one at a time, mixing well between additions.
  2. Add the flour, beat well, then pour in the dates and their liquid and mix to make a runny batter. Pour into a greased ovenproof dish and bake for 45 minutes until the top is golden and firm to the touch.
  3. Once the pudding is out of the oven, warm the syrup until runny. Poke holes all over the pudding with a skewer, then pour the hot syrup over, allowing it to seep into the pudding. Leave to stand for 15 minutes, then cut into squares. Serve with custard.

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