Prep: 25 mins,
Cooking: 55 mins
A sticky, brandy soaked, winter comfort pud!
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Ingredients (21)
150 g | dates — sold block, chopped |
150 g | dates — Medjool, pitted and roughly chopped |
1 tsp | Bicarbonate of soda |
250 ml | water — boiled |
130 g | butter — room temperature |
3/4 cup | demerara sugar |
1/4 cup | treacle |
2 | eggs |
2 cup | flour |
1 tsp | Baking powder |
1 tsp | cinnamon — ground |
1/2 tsp | mixed spice — ground |
1/2 tsp | salt |
1 cup | pecan nuts — chopped |
BRANDY SAUCE:
4 Tbs | butter |
1,25 cup | sugar — granulated |
320 ml | water |
2 | cinnamon — stick, broken |
1 | vanilla — pod, split, seeds scraped |
salt — pinch | |
160 ml | brandy |
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