Sticky Date Pudding

PUDDING
SAUCE

Dates – stoned and chopped 170gms

Bicarbonate of soda 1 teaspoon

Boiling water 300ml

Butter - unsalted 60gms

Sugar - castor or brown ¾ cups

Eggs 2

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

skewer.

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.