Gary Rhodes Recipe: "This is a good old English pudding which is made all over the country. I think this recipe originated with Francis Coulson of Sharrow Bay in Ullswater, and it works better than any of the other recipes I have tried. The best dates to use are Medjool, which come from India. They are plump and meaty with almost a molasses taste".

Ingredients

4 serv.

dates, stoned and chopped↗3⁄4 cup
water↗1 1⁄4 cups
baking soda↗1 teaspoon
unsalted butter↗4 tablespoons
sugar↗3⁄4 cup
eggs, beaten↗2
self-raising flour↗1 1⁄3 cups
vanilla extract↗1 teaspoon
For the Sauce
heavy whipping cream↗1 1⁄4 cups
brown sugar↗1⁄3 cup
molasses or 2 teaspoons dark corn syrup↗2 teaspoons

Step-by-step instructions

1
Preheat the oven to 350°F and grease an 11x7 inch baking dish.
2
Boil the dates in the water for about 5 minutes until soft, then add the baking soda.
3
Cream the butter and sugar together until light and fluffy, then add the eggs and beat well.
4
Mix in the dates, flour and vanilla, then pour into the greased baking pan and cook in the preheated oven for about 30-40 minutes, or until just firm to the touch.
5
To make the sauce, simply place all the ingredients in a pan over a low heat and stir together until blended, then bring to the boil.
6
Some of this can be poured over the pudding and finished under the broiler, or it can be kept totally separate and ladled over the pudding when served.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App