I have been making this recipe for about 20 years, the original recipe came from a newspaper clipping, torn from a newspaper, after the piece of newspaper started to wear out, I wrote the recipe down, in my terrible handwriting, into an old exercise book. Now, over time, that exercise book also started to look shabby, so I tore out all the recipes I wanted to keep and now have this piece of old paper filed in one of my recipe folders.
I made this sticky date pudding, over the last long weekend, as a surprise for when the boys got home from their fishing trip a few weeks ago. Once a year, just isn't enough, for this super yummy dessert! It is really easy to make and is divine served warm with ice-cream or pouring cream.
|Roughly cut up the dates and sprinkle over bicarb|
|Then pour over boiling water, set aside until cool|
|And mix until well combined. It will look a bit curdled, but thats okay, it's how it supposed to look|
|Bake in a preheated, 180 C oven, for 30 to 40 minutes, depending on how "hot" your oven is. Cool slightly in tin and then carefully remove pudding and let cool on a wire cake cooler|
|Once pudding is cool enough to handle, transfer to a suitable dish that will also take the toffee sauce|
|In a medium saucepan add 250 ml cream, 150 gram brown sugar, 20 grams butter and 1/2 teaspoon vanilla paste|
|Gently mix on medium heat until butter is melted and the sugar is well combined. Don't boil the sauce|