Cherry and date pudding

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10 servings Cooking: 1 hr 20 mins
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Fruit

By Food24 November 03 2009
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Ingredients (17)

BATTER
10.00 ml Bicarbonate of soda
500.00 ml dates — finely chopped
500.00 ml water — boiled
500.00 ml butter
500.00 ml sugar
2.00 eggs — extra large, whisked
750.00 ml flour — cake
10.00 ml Baking powder
5.00 ml salt
125.00 ml mixed nuts — finely chopped
125.00 ml glacé cherries — quartered
10.00 ml brandy
1.00 ml rum — essence
SAUCE
250.00 ml brown sugar — soft
250.00 ml cream
100.00 ml butter
100.00 ml brandy
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Method:

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.



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