Date Pudding

Time of preparation: 30 Minutes
Time of cooking: 60 Minutes

1. Bring three quarter cup of water to a boil add a the date, simmer on medium high flame for 5 min.
2. Drain the water and submerge the dates in a bowl of ice water, remove the bones and skin, squeeze and keep in a separate saucepan.
3. Add 1 cup water vanilla essence and baking soda bring to a boil and simmer stirring constantly for 2 minutes and then keep aside to cool at room temperature.
4. Pre heat oven to 180 degree C and grease 9 to 12 inch baking pan.
5. Combine the sifted flour, sugar, baking powder, and salt.
6. In a large bowl cream the softened butter with an electric mixer on medium speed.
7. Add the date mixture and beet on low speed until blended.
8. Stir in the flour mix and beaten egg until the batter is smooth.
9. Pour into pan smoothing even with the spatula. Bake in the oven for 25 to 30 min.

10. In a small saucepan place the butter, cream, dark brown sugar and 3 tablespoon of water bring to a boil over medium heat stirring constantly.
11. Reduce the heat to low and simmer stirring constantly for 3 min.
12. Remove from heat and stir in vanilla essence.
13. Cover and set aside in a warm place.
Tip; Immediately after taking out the pudding cut it into squares.
14. Pour the warm sauce over the top allowing it to seep into the cuts and along the side of the pan.
15. Return to the oven for 3 min or more until the sauce starts to bubble
16. Let it cool down a bit and serve warm or in room temperature with ice cream or by itself.