When it corner to rich, sweet puddings, this really is the ultimate! Serve it with its own hot toffee sauce and cool cream or ice cream.
50 g (2 oz) butter, at room temperature
150 g (6 oz) caster sugar
2 eggs
150 g (6 oz) stoned dates, chopped
170 g can Evaporated Milk
150 ml (1/4 pint) water
1 teaspoon bicarbonate of soda
150 g (6 oz) self-raising flour, sifted
175 g (7 oz) soft brown sugar
150 g (6 oz) caster sugar
2 eggs
150 g (6 oz) stoned dates, chopped
170 g can Evaporated Milk
150 ml (1/4 pint) water
1 teaspoon bicarbonate of soda
150 g (6 oz) self-raising flour, sifted
175 g (7 oz) soft brown sugar
method
To Serve
1 quantity toffee sauce. whipped double cream1. Preheat the oven to 180°C (350°F), Gas Mark 4. Butter a 1.4 litre (2/4 pint) shallow ovenproof dish.
2. Beat together the butter and caster sugar. Gradually beat in the eggs.
3. Place the dates, half the can of Carnation Milk and the measured water in a saucepan and bring to the boil. Remove from the heat and stir in the bicarbonate of soda.
4. Fold the flour into the egg mixture then stir in the date mixture. Pour the batter into the prepared dish and bake for 35-45 minutes or until a skewer inserted into the centre comes out clean.
5. Serve the pudding warm accompanied by hot toffee sauce and whipped double cream.
serving amount
serves 8
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