Sticky Date Pudding

• 1/2 pounds, 7/8 ounces, weight Pitted Dates
• 1 cup Water
• 1 teaspoon Bi Carb Soda
• 2-2/3 ounces, weight Butter Softened Plus Extra For Greasing
• 2-2/3 ounces, weight Caster Sugar
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 1-1/2 cup Self Raising Flour

1. Preheat oven to 170u0b0C (340u0b0F). Grease a cake tin with your extra butter, then line it with nonstick baking paper.
2. Put dates and water in a pot and the bring to a boil. Once mixture is boiling, turn heat off. Add bi-carb soda and stir through, then set aside to cool.
3. Beat butter and the sugar in a bowl until light and fluffy. Add eggs one at a time, beating through well after each addition. Add cooled date mixture and vanilla, stir through until well combined. Add self-raising flour and gently fold through with a wooden spoon or spatula.
4. Transfer mixture into the prepared cake tin then bake for 30-35 minutes. To test whether the pudding is cooked, you can stick a skewer in the middle and leave it in for 2 seconds. If the skewer comes out clean, it's cooked.

dates, water, soda, weight butter, sugar, eggs, vanilla, flour

Taken from tastykitchen.com/recipes/desserts/sticky-date-pudding-2/ (may not work)