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Ingredients
- 100 G dark brown muscovado sugar
- 175 G SR flour
- 125 mls whole milk
- 1 large egg
- 1 t vanilla extract
- 50 G unsalted butter melted
- 200 G dates chopped
For the sauce - combine
- 200 G dark brown muscovado sugar
- 25 G unsalted butternobs
- 500 mls boiling water
Ingredients
For the sauce - combine
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Instructions
- Pre-heat oven to 190 degrees C and butter a 1 ½ L oven dish
- Combine the sugar and flour
- Combine thoroughly the egg, vanilla, melted butter and milk and add to flour mix.
- Fold in the dates and scrape mix into the prepared dish
- Sprinkle over the 200 G of sugar, dot with the butter and pour over the hot water
- Bake for 45 mins although pudding may need 5-10 mins more so that it feels springy to the touch.
Recipe Notes
Serve with vanilla ice cream, crème fraiche or other cream