|250 g||dates — pitted, chopped|
|5 ml||bicarbonate of soda|
|250 ml||butter or coconut oil|
|250 ml||brown sugar — soft|
|30 ml||jam — apricot|
|2||eggs — large|
|500 ml||flour — cake|
|5 ml||baking powder|
|5 ml||cinnamon — ground|
|5 ml||ginger — ground|
|orange — zest only|
|250 ml||pecan nuts — chopped|
|125 ml||desiccated coconut|
|125 ml||brown sugar — soft|
|125 ml||dairy or nondairy creamer|
|5 ml||vanilla — essence|
|ice cream — vanilla|
Preheat the oven to 180°C. Grease a rectangular (± 25 x 35cm) or oval baking dish.
1. In a saucepan, pour the cola and water over the dates and bring to the boil. Remove from the heat, stir in the bicarbonate of soda, then leave to cool.
2. In a bowl, beat the butter or coconut oil, sugar and apricot jam until well combined. Add the eggs, one at a time, and continue to beat. Add the flour, baking powder, salt, cooled dates and liquid, cinnamon, ginger, grated orange zest, pecan nuts and coconut, and mix until just well combined but not overmixed.
3. Transfer the mixture to the prepared dish and bake for 50 minutes.
4. Meanwhile, make the syrup by combining all the ingredients in a saucepan over medium heat until the sugar has dissolved.
5. Pour the warm syrup over the pudding as it comes out of the oven. Poke holes all over the top and run a knife around the edge of the pudding so that all the syrup soaks in.
6. Serve with vanilla ice cream or custard.