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It's Friday, it must be food.

Hi lovelies,

In our first blog post we shared a beautiful recipe by Judy.  In that post I mentioned that Robbie often treated the ladies to his wonderful, wicked, weight-gaining, gluten free sticky date pudding with caramel sauce.

I have been asked by a number of ladies for the recipe, and Robbie is more than happy to share this with you.  The boys were all excited, because it meant that Rob had to make some so that we could take a photo.

 We make our puddings in a muffin tin tray, rather than a cake tin, as it means that we can freeze the puddings individually for later (if there are any left).

250g pitted dates, chopped.
1 teaspoon bicarbonate of soda
1 1/2 cups boiling water
125g butter, softened
1 cup brown sugar
1 teaspoon Vanilla extract
2 eggs
1 3/4 cups gluten free self raising flour, sifted.

Note - if you do not require gluten free flour, just substitute it for normal self raising flour.

1.    Pre-heat oven to 180C.  Grease and line the base of a 7cm deep, 22cm base cake pan (or 24 large muffin tins).
2.    Place dates and bicarbonate of soda into a bowl.  Pour over boiling water.  Allow to stand for 20 minutes.
3.    Using an electric mixer, beat the butter, sugar and vanilla until pale and creamy.  Add the eggs, 1 at a time, beating well after each addition.  Using a large metal spoon, fold through the date mixture and flour until well combined.
4.  Spoon mixture into the prepared cake pan and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.  Turn onto a plate.   If you are using the muffin tins, bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.  Remove from trays.

Caramel sauce
1 cup brown sugar
300mls thickened cream
1/2 teaspoon vanilla extract
60g butter.

Combine all ingredients in a saucepan over a medium heat.  Cook, stirring often until the sauce comes tot he boil.  Reduce heat to medium/low.  Simmer for 2 minutes.

If you bake in a cake pan, pierce the pudding all over with a skewer and pour 1/2 cup of warm sauce over the warm pudding.  Stand for 10 minutes.  Cut and serve with remaining sauce and thickened cream.

If you use the muffin tins.  Place the pudding in a bowl, pierce and ladle sauce over the top.  Serve with thickened cream.  No need to wait 10 minutes, use your spoon in to split your muffin in half the sauce will seep through the pudding as you walk back to the craft room (oops, I mean the table).  Enjoy.

We sprinkled the pictured pudding with chocolate powder because we though it would look more appealing in the photo.  Not sure it was the right move, but there you go.  No-one complained when they had to eat it.


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