I stumbled across this beauty many moons ago when visiting my brother and sister in-law in Canberra. My SIL's sister is a whizz in the kitchen and when she served this up for dessert and said 'it's so easy' I knew I had to have the recipe.
It's very much been a firm favourite since, especially through the winter months.
When we have dinner guests I make the pudding in advance and put all the sauce ingredients in a saucepan and sit it in the fridge ready to go. Thus ensuring I'm not stuck in the kitchen rather enjoying my dinner guests company.
Ingredients
Cake:
1 ½ cups
seeded, dried dates
1 ½ cups
boiling water
1 tsp
bicarb soda
50g butter
chopped and softened
½ cup
brown sugar firmly packed
2 eggs
lightly beaten
1 ¼ cup SR
flour
|
Sauce:
¾ cup
brown sugar firmly packed
1 x 300ml
carton thicken cream
100g
butter chopped
20cm
greased tin with baking powder
|
Method
Cake:
Combine the dates, water and bicarb in a pan and bring to the boil. Simmer for
five minutes stirring occasionally.
Remove from
the heat and let cool for 10 minutes.
Place the
butter, brown sugar, eggs and date mixture into a food processor until
smooth. Add flour and process until just
combined.
Pour into
tin and cook in a moderate oven 180 for 50 minutes.
(if
precooked, just heat serves in microwave)
Sauce:
Combine all ingredients in a pan over a low heat until the sugar dissolves and
the butter is melted.
Bring to the
boil until slightly thickened.
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