Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and grease your favorite mold.
- Soak the chopped dates in boiling water with baking soda for 15 minutes.
- Beat the softened butter and brown sugar together until fluffy and pale.
- Add the eggs one by one, mixing well after each addition, then stir in the vanilla extract.
- Gently fold in the self-rising flour and a pinch of salt until combined.
- Add the soaked date mixture into the batter and stir until well integrated.
- Pour the batter into the prepared mold and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the pudding is baking, prepare the caramel sauce by heating heavy cream and dark brown sugar in a saucepan over medium heat until the sugar dissolves and the sauce thickens.
- Once the pudding is done, take it out of the oven, make small holes in the top, and pour half of the hot caramel sauce over it.
Nutrition
Calories: 290kcalCarbohydrates: 50gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Notes
Ensure all ingredients are at room temperature for better mixing. Don’t overmix the batter to maintain a light and fluffy pudding. Serve with a scoop of vanilla ice cream or whipped cream for an extra treat. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Tried this recipe?Let us know how it was!