Cake version of Sticky Date Pudding. Serves 6-8
35 minutes baking time, 10 minutes cooling time.
200g dates, chopped
1 ts bicarbonate of soda
1 cup boiling water
90g butter, softened
1/2 cup brown sugar
1 ts vanilla essence
2 eggs, beaten
1 1/2 cups self-raising flour
Preheat oven to 180° C
1 – Place dates and bicarbonate of soda into a small bowl. Add boiling water. Stir, then leave to cool (15 minutes).
2 – Cream butter and sugar in large bowl. Add vanilla, then work in eggs gradually.
3 – Stir in half of the flour.
4 – Fold in date mixture.
5 – Stir in remaining flour and mix to combine.
6 – Spoon mixture into a 20cm round cake tin (or loaf tin).
7 – Bake at 180° C for 35 – 40 minutes or until a skewer comes out clean.
8 – Cool for 10 minutes, then turn out and serve warm with hot sauce and ice cream.
1 cup brown sugar
3/4 cup cream
1/2 ts vanilla essence
1 – Place all ingredients in a small saucepan and bring to the boil. Simmer while stirring for 4 – 5 minutes.