Moist Date Pudding

Sweet and sticky, with an irresistible caramel sauce.

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Photo credit: Timeless Edmonds
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Prep Time: 1½ hours Servings: 8
  • 1½ cups halved pitted dates

    1½ cups water

    1 tsp Edmonds baking soda

    150g butter, softened

    1 cup brown sugar

    ⅓ cup golden syrup

    2 eggs

    1 tsp vanilla essence

    2 cups Edmonds standard flour

    1 tsp Edmonds baking powder

    Caramel Fudge Sauce 

  • 1. Preheat the oven to 180˚C. Grease a 22cm round cake tin and line the base with baking paper.

  • 2. Combine the dates and water in a saucepan, bring to the boil then set aside to cool to lukewarm. Stir in the baking soda.

  • 3. Beat the butter and sugar until light and creamy, then beat in the golden syrup.

  • 4. Add the eggs one at a time, beating well after each addition, followed by the vanilla.

  • 5. Sift on the flour and baking powder and fold through, then scoop the mixture into the prepared tin.

  • 6. Bake for about 45 minutes or until the cake springs back when lightly touched. Stand for 2 minutes before turning out and cutting into wedges. Serve warm with Caramel Fudge Sauce.

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