Step 1/9
Preheat an oven to 180°C (350°F). Also, grease and line an 8×8 deep pan.
Step 2/9
- 250 g pitted dates
- 1 tbsp baking soda
- 375 ml Boiling water
In a bowl, add the dates, baking soda, and the boiling water.
Step 3/9
- 100 g unsalted butter
- 1 tsp Vanilla extract
- 250 g brown sugar
In another bowl, cream together the butter, sugar, and vanilla until it’s a light creamy color.
Step 4/9
Add the eggs one by one, beating well between each addition.
Step 5/9
- 375 ml Gluten free self raising flour
Add the flour and date mixture, gently mix until well combined.
Step 6/9
Place into the prepared oven dish. Bake for 40-50 minutes or until a skewer comes out clean.
Step 7/9
- 250 g brown sugar (for serving)
- 60 g unsalted butter (room temperature, for serving)
Meanwhile, add the brown sugar and butter to a pot over medium heat.
Step 8/9
- 250 ml heavy cream (cold, for serving)
Once melted and well combined add the thickened cream. Simmer for 3-5 minutes while stirring.
Step 9/9
Serve the pudding with the caramel sauce poured over the top!