Ingredients Jump to Instructions ↓

  1. 60g butter

  2. 1/2 cup (125ml) milk

  3. 1 1/4 cups (225g) dark muscovado sugar (see note)

  4. 1/2 cup (85g) coarsely chopped pitted dates

  5. 1 cup (150g) self-raising flour

  6. 1 3/4 cups (435ml) boiling water

  7. Vanilla ice-cream, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Combine the butter, milk, 3/4 cup (155g) of sugar and dates in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until butter melts. Remove from heat. Add the flour and stir to combine.

  2. Spoon mixture evenly among six 3/4-cup (185ml) capacity ovenproof dishes. Sprinkle the remaining sugar evenly over puddings. Pour the water evenly among each pudding. Place puddings on an oven tray and bake in preheated oven for 25-30 minutes or until just cooked through. Remove from oven and set aside for 10 minutes to cool slightly. Serve immediately with a scoop of vanilla ice-cream.


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