Ingredients
- 250g pitted dates
- 1 tsp bicarbonate of soda
- 375ml boiling water
- 200g unsalted butter
- 1 cup brown sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp pure vanilla extract
- 2 eggs
- 1½ cups self-raising flour
- ¼ cup Dutch cocoa powder, sifted
- 1 cup raw sugar
- 300ml cream
- 100g milk chocolate
Instructions
1 Preheat oven to 180°C. Combine the dates, and bicarbonate of soda in a bowl and pour over the boiling water. Set aside to cool completely.
2 Beat 125g butter with the brown sugar a spices in the bowl of an electric mixer on high speed until very light. Beat in the vanilla and eggs, then fold in the flour and cocoa. Spoon into a lined 22cm cake tin and bake for 40 minutes, until firm to touch.
3 Pour the raw sugar into a heavy-based saucepan and cook over a medium heat until caramelised. Stir in the cream, milk chocolate and remaining butter. Serve slices of pudding topped with hot sauce.