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Nut and date pudding with fudge sauce

Nut and date pudding with fudge sauce recipe

nut and date pudding with fudge sauce
Serves

Serves

Time

Time

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Ingredients
    • 200 ml (125 g) stoned dates, roughly chopped
    • 80 ml (75 g) Clover Mooi River Butter
    • 75 ml (60 g) soft brown sugar
    • 2 ml bicarbonate of soda
    • 125 ml boiling water
    • 1 egg
    • 3 ml caramel essence
    • 200 ml (110 g) self-raising flour
    • 125 ml (75 g) mixed nuts, chopped
    • Fudge sauce
    • 80 ml (75 g) Clover Mooi River Butter
    • 125 ml (100 g) soft brown sugar
    • 250 ml Clover Fresh Cream
    • To serve
    • Clover Fresh Cream, whipped or
    • Clover Classic Custard Vanilla
Method

    Preheat oven to 180°C.

    Grease a 1,5 litre soufflé dish or dome-shaped ovenproof dish with butter.

    For sauce, boil ingredients together for 3 minutes in a heavy-based saucepan.

    Set aside.

    Combine dates, butter, sugar, bicarbonate of soda and boiling water.

    Allow to cool for a few minutes.

    Add remaining ingredients and mix well.

    Pour 2⁄3 of sauce into the prepared soufflé or ovenproof dish and spoon batter on top.

    Place dish in an oven roasting pan with boiling water covering 2⁄3 of sides of dish and bake pudding for 45 minutes or until set.

    Allow to cool for a few minutes, loosen sides with a table knife and turn out onto a serving platter.

    Reheat remaining sauce and pour over pudding.

    Serve with whipped cream or Clover Classic Custard Vanilla.