This started out as a Stephanie Alexander recipe and we haven't deviated much from the classic dish. First, we soften dates in hot water and blitz. Then we cream butter and sugar till fluffy, before adding beaten eggs and vanilla. Finally, we gently fold in the flour and date mixture and dish it up.
For the ridiculously delicious toffee sauce, we simply bring all the ingredients (brown sugar, butter, cream, vanilla - all the good stuff) to the boil and cook until caramelised.
Sauce: brown sugar, cream, butter, vanilla extract.
| PER 100G | PER 130g SERVE | |
| ENERGY | 1289.6kj | 1676.4kj |
| PROTEIN | 3g | 3.8g |
| FAT TOTAL | 13.8g | 17.9g |
| - SATURATED | 8.7g | 11.3g |
| CARBS | 41.5g | 53.9g |
| - SUGARS | 32.6g | 42.3g |
| SODIUM | 198.8g | 258.3g |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
To cook, place the foil container, uncovered, straight from frozen, into a 180C oven for 40 minutes (check that a skewer or knife tests clean).
Meanwhile, heat the sauce in a saucepan or microwave. You can simply serve as is, with the pudding drizzled with sauce, but we prefer to pour a layer of sauce on top of the cooked pudding and return in to the oven for a few minutes till sticky and bubbling.
Cut into squares before serving with the remaining sauce and scoops of vanilla ice cream.
NB Even though this pudding is "frozen" it will still be quite soft - don't be concerned that it has defrosted, it just never freezes rock solid. If defrosted, deduct 10 minutes from cooking time.
Please note this product may contain date seeds.
Once defrosted, cook and consume within 48 hours.
