Cherry and date pudding

Recipe from: 4/30/1998 12:00:00 AM
Ingredients 19
Servings 10
Time

Ingredients

  • BATTER
  • 10
    ml
    bicarbonate of soda
  • 500
    ml
    dates, finely chopped
  • 500
    ml
    boiling water
  • 500
    ml
    butter
  • 500
    ml
    sugar
  • 2
    extra-large eggs, whisked
  • 750
    ml
    cake flour
  • 10
    ml
    baking powder
  • 5
    ml
    salt
  • 125
    ml
    mixed nuts, finely chopped
  • 125
    ml
    glacé cherries, quartered
  • 10
    ml
    brandy
  • 1
    ml
    rum essence
  • SAUCE
  • 250
    ml
    soft brown sugar
  • 250
    ml
    cream
  • 100
    ml
    butter
  • 100
    ml
    brandy
 

Method

+/- 80 min
 
Preheat the oven to 180 ºC. Spray a large ovenproof dish with non-stick spray. Sprinkle the bicarbonate of soda over the dates. Pour over the boiling water and mix. Cream the butter and sugar and beat in the eggs. Mix the date and butter mixtures. Sift the cake flour, baking powder and salt together in a mixing bowl. Add the flour mixture to the butter and date mixture, mixing well. Add the nuts, cherries, brandy and rum essence and mix. Spoon the batter into the prepared dish and bake for about 80 minutes or until a testing skewer comes out clean when inserted into the centre of the pudding. Heat all the ingredients for the sauce in a saucepan and bring to the boil. Reduce the heat and simmer slowly for 15 minutes. Prick holes all over the pudding with a testing skewer as soon as it comes out the oven and pour over the hot sauce so it can be absorbed. Serve the pudding with the remaining sauce and ice cream if desired. Serves 10.
 

Read more on: bake  |  fruit
 

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