Ingredients

Method

• 225 g fresh dates, pitted
• 1 t bicarbonate of soda
• 1/2 cup boiling water
• 70 g unsalted butter, chopped and softened
• 135 g dark brown sugar
• 1 t vanilla extract
• 4 free-range eggs
• 110 g self-raising flour, sifted
• 90 g ground almonds
• 1/2 t ground mixed spice
• 1/2 t ground cinnamon
• 1/2 t ground cardamom
• custard or vanilla ice cream, for serving
For the spiced rum-and-maple glaze:
• 1/2 cup maple syrup or honey 1⁄2 cup
• 1/2 cup spiced rum (optional)
• 1 t vanilla extract
• 5 cardamom pods
• 1 cinnamon stick
• 2 star anise

Method

Ingredients

1. Line the base of a well-greased 1.75-litre metal pudding bowl with baking paper. Set aside. Place the dates, bicarbonate of soda and water in a large jug and set aside for 10 minutes to soften. Blend until smooth using a hand-held blender.
2. Place the butter, brown sugar and vanilla in the bowl of an electric mixer and beat for 4–5 minutes, or until pale and creamy. Add the eggs, one at a time, beating well after each addition.
3. Add the flour, ground almonds, spices and date mixture and beat at a low speed until just combined. Spoon the mixture into the prepared pudding bowl. Top with a circle of non- stick baking paper, cover with aluminium foil and tie with kitchen string to secure.
4. Place the bowl in a large saucepan over a low heat and fill with boiling water until it reaches three-quarters up the sides of the bowl. Cover and cook for 2 hours, adding more boiling water if necessary. Remove the bowl from the saucepan and allow to stand for 15 minutes.
5. Meanwhile, make the spiced rum-and-maple glaze. Place all the ingredients in a small saucepan over a high heat. Bring to the boil and cook for 5–6 minutes, or until thickened and reduced.
6. Carefully turn the pudding out onto a plate and spoon over the glaze. Serve with custard or ice cream.

“This is the most comforting, warm sticky dessert inspired by Donna Hay. I love it served with Madagascan vanilla ice cream, but custard will also do, or just as it is. It reminds me of Christmas, in a very good way.” – Jacqueline Burgess

This recipe is part of a feature in our July 2020 issue where TASTE team members shared their favourite hot puddings.

Photograph: Sadiqah Asur-Ismail

Food assistant: Claire-Ellen Van Rooyen