6 - 8 portions
Pudding
125g dates, stoned and chopped
1/2 cup (125ml) boiling water
1/2 tsp (2ml) bicarbonate of soda
1/4 cup (60g) butter
1/2 cup (100g / 125ml) soft brown sugar
1 large egg, beaten
1 cup (250ml) flour
1/2 tsp (2ml) baking powder
1/4 tsp (1ml) salt
1/2 tsp (2ml) cinnamon
1/4 tsp (1ml) ginger
pinch nutmeg
zest of 1 orange
1/2 cup (50g) chopped walnuts or pecan nuts
Syrup
2/3 cup (150ml) soft brown sugar
2 tsp (10ml) butter
1/3 cup (90ml) water
1 cinnamon quill
1 tsp vanilla essence
pinch of salt
1/4 cup (60ml) brandy
1. Pour the boiling water over the chopped dates in a saucepan or microwave dish
2. Heat to boiling point
3. Remove from heat and mix bicarbonate of soda into the mixture - mix well and leave to cool
4. Cream the butter and sugar - beat egg in to make a smooth mixture
5. Sift flour, baking powder and salt over the creamed mixture and fold in
6. Mix in the remaining dates and the nuts - stir in the bicarbonate of soda and date mixture and mix well
7. Ladle into a baking dish ... for a small pudding use a 1.5 litre baking dish such as a 23 cm pie plate. For a larger pudding use a 3 litre baking dish with a base that measures approximately 280mm x 280mm
8. Bake at 180°C for 30 - 40 minutes (small puddings) or 40 minutes (large pudding), or until puddings spring back when pressed at the centre
9. Prepare the syrup while the pudding is baking
10. Heat the butter, sugar and water for about 5 minutes
11. Remove the mixture from the heat and stir in the brandy, vanilla and salt
12. Pour the warm syrup over the pudding as soon as it is removed from the oven
13. Serve the pudding hot or cold with cream or ice-cream
