Preparation time: |
15 mins |
Cooking time: |
45 mins |
Serves: |
8 |
Ingredients
Pudding
- 270g dates, pitted
- 1 tsp bi-carb soda
- 60g butter
- 170g caster sugar
- 2 eggs
- 200g self raising flour
- ½ jar Beerenberg Apple Sauce
- ½ tsp vanilla extract
- 100g dates, seed removed
Apple Caramel Sauce
- 200g brown sugar
- ½ cup cream
- 130g butter
- ½ jar Beerenberg Apple Sauce
- ½ tsp vanilla extract
Method:
Preheat oven to 160°C.
Roughly chop 170g of the dates. Pour 300ml of water over the dates in a saucepan and bring to the boil.
Remove from the heat and add the bi-carb soda. Leave to stand.
Using a stick blender of stand-up mixer, cream the butter and sugar (it will be a smooth, creamy consistency). Then add the eggs one at a time, beating well after each addition.
Fold in the flour so as not to over-mix. Stir in the date mixture, apple sauce and vanilla extract.
Pour mixture into a greased 23cm cake tin
Bake for 30 to 40 minutes. Test with a skewer in the centre (skewer should come out clean).
In the meantime, to make the sauce, place all ingredients in a pan, bring to the boil and cook for 3 minutes.
Remove the pudding from the oven and allow to cool a little before serving (but not completely). Turn out onto a large oven-proof serving plate. Pour a little of the sauce over the warm pudding and return to the oven for 3 minutes so the sauce soaks in and bubbles. Serve with extra sauce, topped with additional dates and cream or ice cream.