175 g Dates; (6 oz); pitted and
-chopped
300 ml Water; (10 fl oz)
1 ts Bicarbonate of soda
50 g Unsalted butter; (2 oz)
175 g Caster sugar; (6 oz)
2 Eggs; beaten
175 g Self-raising flour; (6 oz)
1 ts Vanilla essence
MMMMM-----------------------FOR THE SAUCE----------------------------
300 ml Double cream; (10 fl oz)
50 g Demerara sugar; (2 oz)
2 ts Black treacle
Pre-heat the oven to 180 C / 350 F and grease a 28x18 cm (11x7")
baking tin.
Boil the dates in the water for about 5 minutes until soft, then add
the bicarbonate of soda. Cream the butter and sugar together until
light and fluffy, then add the eggs and heat well. Mix in the dates,
flour and vanilla essence then pour into the greased baking tin and
cook in the pre-heated oven for about 30-40 minutes until just firm
to the touch.
To make the sauce, simply place all the ingredients in a pan over a
low heat and stir together until blended, then bring to the boil.
Some of this can be poured over the sponge and finished under the
grill, or it can be kept totally separate and ladled over the sponge
when portioned. Good, fresh, thick cream is just right for this
pudding.
Notes:
The best dates to use are Medjool, which come from India.
Recipe by Gary Rhodes, Rhodes Around Britain, London, BBC Books, 1994
