Sticky Date Pudding

INGREDIENTS

60 g butter or margarine, softened
¾ cup caster sugar
2 large eggs
1¼ cups chopped dates
50g walnuts or pecan nuts
1 cup boiling water
1 teaspoon bicarbonate of soda
1½ cups self-raising flour
1 teaspoon vanilla

Sauce
¼ cup golden syrup
125 g butter or margarine
1 cup dark brown sugar
1 cup cream

METHOD

Mix the dates and bicarbonate soda in
a bowl. Pour over the boiling water
and leave to stand for 30 minutes.
Cream the butter and the sugar.
Add the eggs one at a time and beat
well.
Fold in sifted flour and stir in date
mixture and vanilla.
Pour into a greased, rectangular,
ovenproof dish.
Bake for 30-40 minutes at 170°C or
until firm when touched in the centre.
Sauce: Melt the butter, sugar and
golden syrup. Stir until dissolved.
Remove from the heat and stir in the
cream.

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