75ml water
100ml milk
225g dates, roughly chopped
85g Irish butter, room temperature
150g sugar
1 teasp. vanilla extract
2 tablesp. treacle
2 medium free-range Irish eggs
175g self-raising flour
1 teasp. baking soda
To serve: Fresh whipped Irish cream or ice-cream
100g caster sugar
Juice of ½ lemon
300ml cream
200g butter
75ml water
100ml milk
225g dates, roughly chopped
85g Irish butter, room temperature
150g sugar
1 teasp. vanilla extract
2 tablesp. treacle
2 medium free-range Irish eggs
175g self-raising flour
1 teasp. baking soda
To serve: Fresh whipped Irish cream or ice-cream
100g caster sugar
Juice of ½ lemon
300ml cream
200g butter
Pre-heat the oven to 180°C.
In a medium sauce pan heat the milk and water to boiling point. Add the dates, turn off the heat and leave to soak for 30 minutes.
Beat the butter and sugar until pale, add the vanilla extract and treacle and mix through.
Now add your eggs one by one and mix through.
Mix the flour and the baking soda together. Then add half the date mix and half the flour to the butter and sugar and stir though, repeat using remaining date mix and flour. Pour into a lined loaf tin.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack. Allow to cool then slice.
To make the sauce, heat the sugar in a medium sauce pan until a dark caramel is formed.
Add the lemon juice, cream and butter and bring to a boil, cook over a high heat until it is thick and a dark caramel colour.
Add in your pudding slices, glace in the sauce and serve.
Pre-heat the oven to 180°C.
In a medium sauce pan heat the milk and water to boiling point. Add the dates, turn off the heat and leave to soak for 30 minutes.
Beat the butter and sugar until pale, add the vanilla extract and treacle and mix through.
Now add your eggs one by one and mix through.
Mix the flour and the baking soda together. Then add half the date mix and half the flour to the butter and sugar and stir though, repeat using remaining date mix and flour. Pour into a lined loaf tin.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack. Allow to cool then slice.
To make the sauce, heat the sugar in a medium sauce pan until a dark caramel is formed.
Add the lemon juice, cream and butter and bring to a boil, cook over a high heat until it is thick and a dark caramel colour.
Add in your pudding slices, glace in the sauce and serve.
