INGREDIENTS
250 g (415 ml) dates, pitted
300 ml boiling water
5 ml bicarbonate of soda
125 g Clover Springbok Butter
250 g (310 ml) sugar
4 large eggs
50 g (125 ml) cocoa
280 g (500 ml) self-raising flour
Sauce:
200 g (250 ml) soft brown sugar
200 g Clover Springbok Butter
250 ml Clover Cream
125 g chocolate, finely chopped
25 ml freshly chopped mint
Clover Cream and sprigs of mint to serve
Method
Preheat the oven to 180°C.
Grease a 21 cm ring mould and sprinkle with cocoa.
Add boiling water and bicarbonate of soda to finely chopped dates.
Cream butter and sugar until light and fluffy.
Add eggs and mix well.
Add dates and sifted cocoa and flour and mix.
Spoon into mould. Bake for 60 – 75 minutes, until tester comes out clean.
Remove from oven.
Meanwhile combine sugar, butter and cream and stir until sugar dissolves.
Add chocolate and stir until melted.
Add mint.
Turn out puddings, plate and garnish with sprigs of mint and thick cream.
Serve with sauce.
CLOVER INGREDIENTS USED IN THIS RECIPE