This is for those who do not care about their waistlines. This dessert is super indulgence to the eXtreme.. Best served with vanilla bean ice cream or custard.
** Pre-heat oven to 180*C
– 200g of roughly chopped dates, stoned and chopped
– 1 1/2 teaspoon of bi-carb
– 300ml of boiling water
– 60g of soft cubed unsalted butter
– 3/4 cup of firmly packed brown sugar
– 2 eggs
– 170g of self-raising flour
– 1 teaspoon of vanilla bean paste
1. Grease and line a cake tin, usually I would use a square cake tin, but mine seems to have gone a’walkabout. Meanwhile in a small mixing bowl, combine chopped dates, boiling water and bi-carb. Leave this sit for about 10minutes.
2. In a larger mixing bowl cream butter and sugar. Add eggs and mix for approx. 5minutes. In small batches add the flour and mix until homogenous. Carefully stir in the date mixture and vanilla, pour into cake tin, or individual ramekins 😉
3. Bake for 30minutes. Meanwhile let’s get started on the sauce.
– 300g of unsalted butter (best cubed, as it melts faster)
– 350g of firmly packed brown sugar
– 1 1/2 teaspoons of vanilla bean paste
– 60ml of Frangelico liqueur
– 1 cup of thickened cream
1. Combine all ingredients in a saucepan, mix well and bring to the boil – constantly stirring.
2. Reduce the heat and gently simmer on a low heat for 5minutes.
3. Pour into a gravy boat, or sauce jug. It thickens upon standing which I think makes it much more decadent.
BACK TO THE PUD.
4. Remove from oven and let rest for 10minutes or so.
5. Remove the pud from the tin. This is the next bit which you may find a little odd.. get a dessert spoon and gently stab the pud in various places. Pour over a 1/4 of the sauce making sure that it leeches into each hole created by the spoon.
6. Serve hot and drizzle each individual piece with sauce and some ice-cream or custard.
– Serves 6-8. Please excuse the poor quality of the photo featured below – it was taken with my phone as my camera is currently out-of-order. Also the sauce looks very light in this photo, but it’s actually quite dark and thick – I think it’s because of the foam 🙂