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.
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.