Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup dates, pitted and chopped
- 1 cup boiling water
- 2 tablespoons butter
- 1 cup brown sugar
- 3 large eggs
- 1½ cups self raising flour
- 1 cup brown sugar,
- ¾ cup cream,
- ½ teaspoon vanilla essence
- 2 tablespoons butter
- =
Directions
Pour the water over dates in a saucepan and let stand. Cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Gently fold in the flour. Add the date mixture and pour into a lightly greased 18cm (7") square or round cake tin. Bake in a preheated oven at 180°C (350°F) for 35 minutes.
To make toffee sauce, combine remaining ingredients in a saucepan, bring to the boil and simmer for 5 minutes, stirring all the time. Cut pudding into squares and place each square in the centre of a warm plate. Pour hot toffee sauce over each serving and serve with cream or ice cream.