Moist, sweet and gluten free.
Preheat oven to 180C. Grease a non stick spring form cake pan.
Place dates, bicarb and boiling water in a bowl and stand for 20 minutes.
Beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the date mixture and flour.
Pour mixture into prepared cake pan. Bake for 35 to 40 minutes or until it springs back to touch.
To make the sauce place the sugar, vanilla and cream in a saucepan over medium heat. Simmer for 2 minutes, stirring often.
Turn out the pudding onto a plate and pierce all over with a skewer. Pour 1/2 the warm sauce over the pudding. Stand for 10 minutes before slicing and serving with the remaining sauce.
So easy! I'll be making this again and again and again.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (345g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1102 | ||
Calories from Fat: 360 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40g | 53 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 366.5mg | 113 % | |
Sodium 461.1mg | 16 % | |
Potassium 512.9mg | 13 % | |
Total Carbohydrate 177.9g | 52 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 175.8g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1102
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