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1 cup pitted dates 250 mL
2 tbsp butter 30 mL
1 cup boiling water 250 mL
1 egg 1
1-1/2 cups self-raising flour 350 mL
1/2 cup brown sugar 125 mL
1/2 cup granulated sugar 125 mL
1 tsp soda 5 mL
1/2 tsp baking powder 2 mL
1/2 tsp salt 2 mL
1/2 cup broken walnuts 125 mL
1-1/2 cups brown sugar 375 mL
1-1/2 cups boiling water
vanilla ice cream to serve
Snip 1 cup pitted dates into a 9-in/22 cm round or square baking dish. Add butter and pour 1 cup boiling water over. Stir to melt butter and soften the dates.
Add egg, flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, soda, baking powder, salt and broken walnuts. Beat with fork until thoroughly blended, about 2 minutes. Scrape bottom and sides of dish occasionally.
Smooth batter evenly in baking dish; sprinkle with the extra 1-1/2 cups brown sugar and carefully pour the extra 1-1/2 cups boiling water over all.
Bake at 375°F/190°C about 40 minutes. Serve warm with ice cream.
Chef's Note
Rich and tender pudding cake; mixed and baked in the same dish.
2 tbsp butter 30 mL
1 cup boiling water 250 mL
1 egg 1
1-1/2 cups self-raising flour 350 mL
1/2 cup brown sugar 125 mL
1/2 cup granulated sugar 125 mL
1 tsp soda 5 mL
1/2 tsp baking powder 2 mL
1/2 tsp salt 2 mL
1/2 cup broken walnuts 125 mL
1-1/2 cups brown sugar 375 mL
1-1/2 cups boiling water
vanilla ice cream to serve
Snip 1 cup pitted dates into a 9-in/22 cm round or square baking dish. Add butter and pour 1 cup boiling water over. Stir to melt butter and soften the dates.
Add egg, flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, soda, baking powder, salt and broken walnuts. Beat with fork until thoroughly blended, about 2 minutes. Scrape bottom and sides of dish occasionally.
Smooth batter evenly in baking dish; sprinkle with the extra 1-1/2 cups brown sugar and carefully pour the extra 1-1/2 cups boiling water over all.
Bake at 375°F/190°C about 40 minutes. Serve warm with ice cream.
Chef's Note
Rich and tender pudding cake; mixed and baked in the same dish.
