1 ¾ cups dates, coarsely chopped
1 ½ cups boiling water
1 teaspoon baking soda
90g butter, softened
1 ¼ cups brown sugar
3 eggs, lightly beaten
1 ½ cups self raising flour
⅓ cup walnuts
⅓ cup pecans
1 ½ cups boiling water
1 teaspoon baking soda
90g butter, softened
1 ¼ cups brown sugar
3 eggs, lightly beaten
1 ½ cups self raising flour
⅓ cup walnuts
⅓ cup pecans
Caramel Sauce:
1 cup brown sugar
300ml cream
100g butter, cubed
Preheat the oven to 180°C. Grease a 22cm round cake tin, line the base and sides with baking paper.
Combine the dates and boiling water in a heatproof bowl. Stir in the soda and then stand for 5 minutes.
Blend or process the date mixture with butter and sugar until smooth. Add the eggs and flour; blend or process until just combined.
Spread the mixture into the prepared tin and sprinkle evenly with the nuts. Bake for 1 hour or until cooked when tested. Stand the cake for 10 minutes before turning out onto a wire rack.
Caramel Sauce:
Combine the ingredients in a medium saucepan. Stir over a low – medium heat, without boiling, until the sugar is dissolved. Simmer whilst stirring the liquid for 3 minutes.
Brush the surface of the hot cake with ¼ cup of the caramel sauce. Serve with the remaining sauce.
*This pudding can be frozen for up to three months.
