2
oz (60g or ½ stick) soft
margarine
1½ oz (50g or generous
one third stick) butter
7 oz (200g or one cup) white sugar
8 oz (250g or two cups) plain
flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
(baking soda)
1 egg whisked
6 oz (185g or 1½ cups)
stoned dates
1 teaspoon vanilla essence
2½ oz (65g or one third
cup) light brown sugar
2 tablespoons double cream
½ pint (250ml) boiling
water
method:
Cream together the margarine and sugar. Sift together the flour and baking
powder. Beat the whisked egg
into a creamed mixture with
a little of the flour and baking
powder and continue beating
for about a minute before adding
the rest of the flour/baking
powder.
Chop the dates and flour lightly.
Pour the boiling water over
the dates and mix in the bicarbonate
of soda (baking soda in US)
and add the date mixture to
the batter and mix well.
Place in a buttered tin (or
one lined with baking parchment)
and bake for 40 minutes at 350F
(175C or Gas Mark 4).
When the pudding is cooked,
heat the brown sugar, butter
and cream and simmer gently
for 3 minutes. Pour over the
pudding and place under a grill
until it starts to bubble. Then
serve.
observations:
This
is a popular dessert in Scotland amongst
people who have a sweet tooth and don't
mind a few extra calories.
