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STICKY DATE PUDDING

1 1/2 cups stoned and chopped dates
1 tsp baking soda
150 ml boiling water
125g butter
3/4 cup sugar
2 eggs
1 heaped cup self-raising flour

In a bowl, sprinkle dates with soda and pour over the boiling water.
Stir until all the soda has dissolved and allow to stand 10 - 15
minutes. Beat butter and sugar until creamy. Add egg one at a
time, beating until light and fluffy. Stir in the flour and the
soaked dates with the water. Pour into a deep, well-greased and
floured 20 cm cake tin or deep pie plate.

Bake at 190 C for 30 - 35 minutes or until a skewer inserted into
the centre of pudding comes out clean. Allow the pudding to stand
in the tin while you prepare the sauce.


SAUCE

3 cups loosely packed brown sugar
75g butter
300 ml cream
1 tsp vanilla

Combine all the ingredients in a saucepan and stir over a medium
heat until the sugar is dissolved. Bring to the boil then the heat
down and gently simmer for 5 minutes. Pour a small amount of the
sauce (about 4 Tbs) over the pudding, then put pudding back into
the oven for a few minutes to allow the sauce to soak in and bubble
to a golden-brown colour. Serve with extra sauce and a generous
dollop of whipped cream.

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