People go quiet when they try this pudding - it's that good. A friend asked for the recipe, which I gave her and she phoned to ask why I had left the amount of chocolate out of the recipe.... there is no chocolate in it, but it tastes as if there ought to be. This is so easy to make ahead - I usually pour the sauce carefully over the pudding ahead of time and then re-heat the whole thing as we're eating the main course. Serve it with a blob of softly whipped cream oozing over the top. This is one of the puddings I miss the most.
STICKY DATE PUDDING
Pre-heat the oven to 190c
Line a tin with baking paper.
185g stoned dates
250ml water - cook gently together until they reach a jam-like consistency (add a little more water if you need to)
Beat in the remaining ingredients and mix well:
60g butter - chopped
2 eggs
185g sugar
185g self-raising flour
1/4 tsp vanilla
Pour the mixture into the tin and bake on the centre shelf for about 25 minutes or until cooked.
You can serve the following sauce separately.
Sauce
150g brown sugar
150ml cream
1/2 cup butter
1/2 tsp vanilla extract
Put all the ingredients into a pan and boil for 5 minutes.
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