STICKY  DATE  PUDDING  with Quatre  Epice

Ingredients:

340g dates, chopped & pitted                                                                          
500 ml Water                                                                                                        

2 teaspoon Bi-Carb Soda                                                                                   

120g Butter                                                                                                           

340g Brown Sugar                                                                                               

4 Eggs                                                                                                                   

340g self raising flour

1 tsp Vanilla Essence

2 teaspoons Screaming Seeds  ‘Quatre  Epice’ (or Garam Masala)

Sauce Ingredients:

750g Butter
120g Brown Sugar
600 ml cream
2 1/2 teaspoon vanilla essence
125 ml water

Method:

*  Bring to the boil dates, bi-carb & water, stirring occasionally. Turn off heat -allow to cool

    slightly

*  Add butter & sugar, mix in well, & allow to cool

*  Add eggs one at a time, vanilla &  ‘Quatre  Epice’  - gradually add sifted flour, mix well

*  Line cake tin with foil - pour mixture into cake tin & place in preheated oven at 180o C

    for 1–1 ¼ hours

Sauce:

*  Melt butter water & vanilla, add sugar - whisk 10 minutes over medium heat, do not boil! Add cream &

    whisk till sugar is dissolved

*  Pour ½  of sauce mix over cooked cake while hot & leave in tin (this recipe can be made the day before)

To serve place pudding in bowl with extra sauce drizzled over the top and microwave 45 seconds. 
Serve with vanilla ice cream & extra dollop cream…Also suitable to freeze / fresh in fridge 4 days.