Title: Sticky date pudding
 Categories: Desserts
      Yield: 8 Servings
 
MMMMM--------------------------PUDDING-------------------------------
    380 g  Stoneless dates
    500 ml Water
    380 g  Sugar
    380 g  Selfraising flour
      2 t  Bicarb of soda
    125 g  Butter, melted
      4 lg Egg yolks
    1/2 t  Vanilla essence

MMMMM---------------------------SAUCE--------------------------------
    300 g  Brown sugar
    300 ml Cream
    125 g  Butter
           Vanilla essence to taste
 
  Combine the dates and the water in a saucepan and bring to boil.
  Reduce heat and simmer until the dates have reduced to a jam-like
  consistancy.
   In a separate bowl, combine the flour, sugar, bicarb of soda, melted
  butter, egg yolks and beat to a smooth batter.
   Preheat the oven to 185xC. Grease eight dariole moulds or other
  suitable containers (or one large baking dish). Stand the moulds or
  dish in an oven tray containing 3cm of warm water.
   Stir the dates into the batter and pour at once into the moulds or
  dish. Place in the oven and bake for about 1 hour or until a skewer
  inserted into the centre comes out clean.
   Remove from the oven and let stand for a minute or two, then invert
  onto plates to serve.
   In the meantime, prepare the sauce by melting the butter in a
  non-stick saucepan. Add the sugar and cook until it has dissolved,
  then add the cream and simmer for about 10 minutes, stirring
  frequently.
   Pour sauce over the pudding and add King Island or other thick cream.