Date pudding
A delicious date pudding that just gets better with the rich and creamy sauce that gets poured over!!

Serves 4 – 6

100 g pitted dates, chopped
250 ml water
60 g butter or margarine
125 ml (105 g) castor sugar
2 extra-large eggs
310 ml (175 g) cake wheat flour
8 ml baking powder
5 ml bicarbonate of soda
60 ml milk

Sauce
125 ml milk
60 ml (50 g) caramel brown sugar
60 g butter or margarine

1. Place dates and water in a small, heavy-based saucepan and bring to the boil. Simmer for about 3 minutes or until dates are soft. Remove from heat and add bicarbonate of soda.
2. Cream butter and castor sugar together. Add eggs, one at a time, beating well after each addition until light and creamy.
3. Sift flour and baking powder together. Fold into egg mixture, with milk. Stir in dates and water until well combined.
4. Spoon mixture into a medium, greased ovenproof dish and bake in a preheated oven at 180 °C for about 50 minutes.
5. Sauce: Combine all ingredients in a small, heavy-based saucepan and stir over low heat until butter and sugar are melted. Simmer for about 5 minutes, or until thickened slightly. Pour over pudding and serve warm with whipped cream or custard.