Sticky dates, rhubarb pudding

rhubarb dates pudding

Ingredients
225g dates, pitted and chopped
450 ml water
280 g self-raising flour, sifted
5 stalks of rhubarb, cut thinly
5 eggs
225g caster sugar
110 g soft butter
1 1/2 Tsp bicarbonate of soda
1 Tsp vanilla extract
1 Tsp frangelico

Caramel sauce
150 g brown sugar
250 ml pouring cream
200 g butter, chopped

Preheat oven 180c. Grease a large 5cm-deep round ceramic baking dish or a 25 X 35 cm rectangular dish. Combine rhubarb,dates and water in a small saucepan over med heat. Cook for 5-8 mins or until rhubarb and dates are very soft. Add bicarbonate and stir, and then set aside to cool. Beat butter and sugar in a bowl with an electric mixer until thick and pale, and then add eggs one at a time, beating well after each. Fold in vanilla, date, rhubarb mixture and then flour. Spoon mixture into dish and bake for 20 -25 mins or until springy to the touch.

Meanwhile, for caramel sauce, combine all ing in a small pan and stir over med heat until boiling. Simmer for 2 mins or until combined and glossy. Pour sauce over pudding and bake a further 5 mins. Serve warm with vanilla ice cream or caramel sauce.

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