I usually make a double batch of the sauce for this pudding as it doesn’t last long!


1 cup dates, pitted and chopped
60g butter
2 eggs
1/2 teaspoon vanilla essence
1 tsp bicarb soda
1 cup caster sugar
1 cup S/R flour


200g brown sugar
130g butter
1/2 cup thick cream
1/2 teaspoon vanilla essence


1. Grease an 18x28cm cake tin thoroughly.
2. Pour 300ml of water over the dates in a saucepan and bring to boil.
3. Remove from heat, add soda and leave to stand.
4. Cream butter & sugar, add eggs one at a time, beating after each.
5. Gently fold in flour, stir in date mixture & vanilla and pour into tin.
6. Bake in centre of 160°c oven for 30-40 minutes or until cooked.


1. Combine sugar, cream, butter and vanilla in a saucepan.
2. Bring to boil, reduce heat and simmer for three minutes.
3. Pour a little of the sauce over warm pudding then return to oven for 2-3 minutes
so that the sauce soaks in and bubbles to a golden brown colour.
4. Cut pudding into squares and pass the extra sauce separately.