• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 8-9 pitted dates
  • 1/2 tsp vanilla essence
  • 310ml water
  • 1 tsp bicarbonate of soda
  • 60g butter
  • 100g castor sugar
  • 1 tsp grated orange rind
  • 1 tsp grated lemon rind
  • 2 eggs
  • Sift:
  • 150g plain flour
  • 1/2 tsp baking powder
  • Sauce:
  • 3 tbsp whipping cream
  • 60g butter
  • 75g soft brown sugar


  1. You will need five to six small souffle moulds. Lightly grease souffle moulds and preheat oven to 180°C. Put dates and water into a saucepan and bring to a boil, then add vanilla essence.
  2. Once the mixture has come to a boil, remove from heat and add bicarbonate of soda. Cover the saucepan. Beat butter and sugar until creamy. Add lemon and orange rind and then beat in eggs one at a time.
  3. Sift in flour and add in date mixture. Pour concoction into prepared moulds until two-thirds full. Bake in preheated oven for about 20-25 minutes.
  4. .For the sauce, combine butter, brown sugar and whipping cream in a non-stick saucepan and bring to a gentle low boil for one to two minutes.
  5. When the pudding has been baked for 20 minutes, pour about half a tablespoon of the sauce on to each pudding and continue to bake for five to six minutes. Remove puddings from their moulds on to individual serving plates and add a little more sauce if desired.

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