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Ingredients

175g dates, pitted, chopped
1 teaspoon bicarbonate of soda
75g unsalted butter, softened, plus extra to grease
150g light brown sugar
1 teaspoon vanilla extract
170g self-raising flour, sifted
2 eggs
Thick cream, to serve

Sauce

200ml cream
1/2 cup brown sugar
60g unsalted butter
2 tablespoons chopped pecan nuts

Method

Step 1 Preheat oven to 180°C. Place dates in a pan with 180ml water and bring to the boil. Add bicarbonate of soda and set aside for 15 minutes (it will bubble fiercely then settle down).
Step 2 Cream together butter and sugar until pale. Add vanilla and 1 tablespoon of flour, and stir to combine. Add eggs one at a time, beating until smooth. Use a metal spoon to gently fold in remaining flour and stir in the date mixture (it may look a little curdled at this stage).
Step 3 Grease six 250ml (1-cup capacity) dariole moulds with butter and pour in pudding mixture. Bake for 25 minutes until cooked through. Set aside for 5 minutes before turning out.
Step 4 To make the sauce, mix ingredients in a pan over low heat until butter has melted. Cool slightly before pouring over puddings. Serve with cream.

Sticky date puddings

How to make Sticky date puddings

Ingredients

Sauce

Method