Dates – stoned and chopped 170gms
Bicarbonate of soda 1 teaspoon
Boiling water 300ml
Butter - unsalted 60gms
Sugar - castor or brown ¾ cups
Gluten free Flour – self raising 170gms
Pure vanilla ½ teaspoon
Brown sugar 400gms
Thick coconut cream 1 cup
Butter - unsalted 250gms
Vanilla bean 1
Preheat oven to 180C and butter an 18cm square cake tin.
Mix dates, bicarbonate of soda and boiling water in bowl and leave stand.
Cream butter and sugar, add eggs one at a time and beat well.
Fold in flour, then stir in date mixture and vanilla.
Pour into prepared tin and bake for 30 – 40 minutes until cooked through when tested with a
To make sauce mix all ingredients in a sauce pan and simmer for 5 minutes.
Pour a little sauce over warm pudding and return to oven for a few minutes..
Cut pudding and serve with warm sauce.