This is an easy, and my favourite, recipe for this favourite family treat which could also be labelled as 'posh grub'. Real hot puddings are always popular and have come back into fashion. You do need to avoid having a very big meal first though!
6 oz stoneless dates chopped - if you can find the small packets of compressed dates, these are the cheapest and very good for this
1 teaspoon bicarbonate of soda
2 oz soft butter
6 oz castor sugar (vanilla if you have it)
6 oz SR Flour
2 eggs beaten
Make Sauce:
7 oz soft brown sugar, 6 tablespoons double cream, 4 oz butter,1/2 teaspoon vanilla
Bring all to boil gently and simmer until a toffee colour
Pour a little sauce as a glaze on the cooked pudding and return to the oven for 5 minutes
Serve rest with the pudding in squares plus cold pouring cream.
Sit back and relax
6 oz stoneless dates chopped - if you can find the small packets of compressed dates, these are the cheapest and very good for this
1 teaspoon bicarbonate of soda
2 oz soft butter
6 oz castor sugar (vanilla if you have it)
6 oz SR Flour
2 eggs beaten
- Pour 1/2 pint boiling water over dates in a pan - bring up to boil again, stirring, add bicarb and take off heat. Rest 10 minutes. If you are making the pudding in advance, don't put the bicarb in or add the dates to the mixture unitl the last moment - you can get everything else ready though.
- Cream butter and sugar, add eggs, fold in flour
- Add date and water mixture
- OR: put all in mixer, once you have done the dates, and process till smooth
Make Sauce:
7 oz soft brown sugar, 6 tablespoons double cream, 4 oz butter,1/2 teaspoon vanilla
Bring all to boil gently and simmer until a toffee colour
Pour a little sauce as a glaze on the cooked pudding and return to the oven for 5 minutes
Serve rest with the pudding in squares plus cold pouring cream.
Sit back and relax
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