STICKY DATE PUDDING

melted butter to grease the pan
Batter:
200g dried pitted dates, coarsely chopped
250 ml (1 cup) water
1 teaspoon bicarbonate of soda
100 g butter
155 g (¾ cup) caster sugar
2 eggs
1 teaspoon vanilla essence
225 g (1 ½ cups) self-raising flour
Double cream or ice-cream, to serve
Fresh strawberries, to serve
Caramel sauce:
200 g (1 cup, firmly packed) brown sugar
125 ml (½ cup) pouring cream
100 g butter
1 teaspoon vanilla essence

Preheat oven to 180°C. Brush a round 20 cm (base measurement) cake pan with melted butter to grease.
Place dates and water in a medium saucepan over high heat.
Bring to the boil. Stir in the bicarbonate of soda. Set aside for 10 minutes to cool slightly.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla.
Fold in the date mixture and flour until well combined.
Spoon the mixture into the prepared pan and smooth the surface.
Bake for 40 – 45 minutes or until the top springs back when lightly pressed.
Meanwhile, to make the caramel sauce, stir the sugar, cream, butter and vanilla in a medium saucepan over medium heat for 5 minutes or until smooth.
Cut pudding into wedges and pour over the caramel sauce.
Serve with cream or ice-cream and strawberries.

Recipe posted and photo: Hettie Bezuidenhout
Foto 2 – Ilze Jacobs
Ek het gister Hettie Bezuidenhout se sticky date pudding gemaak vir nagereg en dit was ongelooflik lekker. Ek het net twee veranderings gemaak – ek het net bruinsuiker in die resep gebruik ipv strooisuiker in die beslag, en ek het ‘n stroop van 250ml water, gekook met 125ml bruinsuiker en 1 eetlepel botter, oor die koek gegiet toe dit net uit die oond gekom het.
Ek het die karamel sous eers later die aand gemaak, en ½ daarvan oor die koek geskep net voor ons dit geeet het; die res van die sous kon elkeen oorsit soos hulle verkies.