Ingredients
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2 cups chopped pitted dates
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1 1/2 teaspoons bicarbonate of soda
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1 teaspoon grated fresh ginger
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90 g butter
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1 cup caster sugar
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3 eggs
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1/4 teaspoon ground cloves
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1/2 teaspoon mixed spice
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creme fraiche or whipped cream, for serving
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100 g butter
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1 cup soft brown sugar
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1/3 cup golden syrup
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1 1/2 cups self-raising flour
Instructions
- Preheat oven to 180oC.
- Grease and line the base of 23cm deep round cake tin.
- Put the dates in a pan with 1 3/4 cups water, bring to the boil then remove from the heat.
- Add the bicarbonate of soda and ginger and leave to stand for 5 minutes.
- Coarsley mash with a potato masher.
- Cream together the butter, sugar and 1 egg.
- Beat in the remaining eggs one at a time.
- Once the eggs are well beaten, gently fold in the sifted flour and spices, add the date mixture and stir until well combined.
- Pour into the tin and bake for 55-60 minutes, or until a skewer comes out clean when inserted into the middle.
- Cover with foil if over browning during cooking.
- Leave to stand for 5 minutes before turning out onto a serving plate.
- To make Caramel Sauce: Put all the ingredients in a pan and stir over low heat until the sugar has dissolved.
- Simmer uncovered, for about 3 minutes, or until thickened slightly.
- Brush some sauce over the top and sides of the pudding until well glazed.
- Serve immediately with the sauce and a dollop of cream.