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Sticky Date Pudding
All measures are Australian

3 cups (500g) dates chopped
90g butter
3/4 cup brown sugar, firmly packed
3/4 cup water
1 T brown malt vinegar
2 eggs lightly beaten
1 T brandy
2 cups plain flour
1/2 cup self raising flour
1 t bicarbonate of soda
1 t ground cinnamon
1 t mixed spice
1/2 cup milk

Grease pudding steamer (8 cup capacity). Combine dates, butter,
sugar and water in pan, stir over heat without boiling until butter
is melted and sugar dissolved; bring to boil, reduce heat, simmer,
uncovered, 5 mins. Stir in vinegar; cool to room temp.

Stir eggs and brandy into date mixture, then stir in sifted dry
ingredients and milk in 2 batches.

Spoon mixture into prepared steamer, cover steamer with greased
foil, secure with string or lid. Place steamer in large pan with
enough boiling water to come halfway up side of steamer; boil
covered about 2 1/2 hours. Replenish water when necessary. Serve
pudding warm with custard or cream. Serves 8 - 10.

NOTE: 1 cup = 250 ml
1 T = 20 ml

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