Even as an adult I’m still amazed and impressed at how self saucing puddings turn out – you make a cake mixture, pour water over it and somehow the water goes to the bottom and forms a gorgeous sauce. This is a really great recipe – big enough to serve 6 with some leftovers for you to scrape out of the dish after your guests have gone home.
Pudding:
½ cup (110 grams) firmly packed brown sugar
1 cup (150 grams) self raising flour
20 grams melted butter
½ cup (125 mls) milk
½ cup (70 grams) finely chopped pitted dates
Sauce:
2 cups (480 mls) boiling water
½ cup (110 grams) brown sugar
50 grams butter
Method
1. Turn the oven to 180 degrees and select a baking dish (no need to grease).
2. Place the sugar, flour, melted butter and milk in a bowl and beat with hand mixers until well combined. Stir through the chopped dates.
3. Evenly spread the mixture into the baking dish. Pop the baking dish onto a tray just in case the pudding boils over a little. Place the sauce ingredients into a large jug and mix until the butter has melted.
4. Pour the sauce over the pudding. If you’re worried the sauce will make a hole in the pudding mix you can pour the sauce over the back of a spoon.
5. Bake the pudding for about 45 minutes or until golden brown. Leave the pudding to sit for 5-10 minutes before serving, this allows the sauce to thicken up a bit.
6. I’m not a mad keen fan of cream, but this definitely deserves a dollop or two.
