INGREDIENTS (SERVES 4)
INGREDIENTS (SERVES 4)
150g water
90g dates, stoned and chopped
Half tsp bicarbonate of soda
25g butter
85g sugar
1 egg
1tsp vanilla essence
Boil the 150g water and add the dates, then the bicarbonate and remove from the heat.
Cream together the sugar and butter, whisking in the egg gradually. Slowly mix in the date mix until fully incorporated.
Grease four pudding moulds with butter and then flour. Pour in mix to fill three-quarters of the moulds and place in oven at 180C for 20 -25 minutes until cooked.
BUTTERSCOTCH SAUCE
250ml of double cream
60g butter
100g demerara sugar
Boil cream, whisk in butter and sugar and simmer for 3 minutes. Then serve with an ice cream of your choice.
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article