| 250 g | pitted dates |
| 1 tbsp | baking soda |
| 375 ml | Boiling water |
| 100 g | unsalted butter |
| 1 tsp | Vanilla extract |
| 250 g | brown sugar |
| 2 | eggs |
| 375 ml | Gluten free self raising flour |
| 250 g | brown sugar (for serving) |
| 250 ml | heavy cream (cold, for serving) |
| 60 g | unsalted butter (room temperature, for serving) |
Preheat an oven to 180°C (350°F). Also, grease and line an 8×8 deep pan.
In a bowl, add the dates, baking soda, and the boiling water.
In another bowl, cream together the butter, sugar, and vanilla until it’s a light creamy color.
Add the eggs one by one, beating well between each addition.
Add the flour and date mixture, gently mix until well combined.
Place into the prepared oven dish. Bake for 40-50 minutes or until a skewer comes out clean.
Meanwhile, add the brown sugar and butter to a pot over medium heat.
Once melted and well combined add the thickened cream. Simmer for 3-5 minutes while stirring.
Serve the pudding with the caramel sauce poured over the top!
