Tipsy Sticky Date Pudding

Ingredients

• 3/4 cup dates, pitted and roughly chopped (135 gm/4½ oz)
• 1 teaspoon bicarbonate of soda (baking soda)
• 50 g soft butter (1 and 2/3 oz)
• 2/3 cup firmly packed soft brown sugar (155 gm/5 oz)
• 2 eggs
• 1 1/2 cups plain flour (185 gm/6 oz)
• 1/2 teaspoon baking powder
• 1 cup walnut halves, roughly chopped (100 gm/3 and 1/3 oz)

Syrup

• 2/3 cup firmly packed soft brown sugar (155 gm/5 oz)
• 10 g butter (1/3 oz)
• 1 teaspoon vanilla extract
• 1/3 cup brandy (80 ml/2 and 3/4 fl oz)

Directions

1. 1

   Preheat oven to 180 Deg C (350 Deg F/Gas 4).

2. 2

   Lighly brush a deep 6 cup (1,5 litre) capacity ovenproof dish with melted butter or oil.

3. 3

   Place the dates and baking soda in a bowl and pour over 1 cup (250 ml/8 fl oz) boiling water and set aside to cool (the mixture will become foamy).

4. 4

   Beat the butter and sugar with electric beaters until light and creamy.

5. 5

   Add the eggs one at a time, beating well between each addition.

6. 6

   Fold in the sifted flour and baking powder, walnuts and date mixture.

7. 7

   Stir until all the ingredients are just combined and pour into the prepared dish.

8. 8

   Bake for 40 minutes, or until slighly risen and firm to touch.

9. 9

   Whilst the pudding is cooking, prepare the syrup: place the sugar, butter, vanilla, brandy and 1/3 cup (80 ml/2 and 3/4 fl oz) water in a pan and simmer for 5 minutes.

10. 10

    Prick a few holes in the pudding with a skewer, pour the syrup over.

11. 11

    Return to the oven for 5 minutes while the sauce soaks inches Serve with cream or natural yoghurt.