Sticky Date Pudding (gluten & dairy free option!)

I'm technically not supposed to give this recipe away as it's my mum's friend's recipe that she never gives out! Technically i'm not breaking the promise, because a) i didn't make it and b) I've tweaked the recipe so it's all good. Besides, i couldn't not share this. This cake is a definite crowd pleaser! It keeps well so you can make it a day or two ahead of time. It is super easy and can serve 10 people easily. It takes about 70 minutes to make from start to finish.

Ingredients

Cake

1.5 cups pitted dates, chopped

1.5 cups water

1 tsp bicarb code

3 eggs

1 cup sugar

90 g melted butter (or 90g coconut oil)

1 3/4 cup self raising flour (2 cups gf flour)

Sauce

1.5 cups brown sugar

125g butter (or 100g coconut oil)

1/2 tsp vanilla essence

3 Tbs thick cream (or 1/4 cup coconut cream)

Method

You'll need a well buttered bunt cake tin. Preheat oven to 180C

In a large bowl, add the dates and water and put in the microwave, on high for 6 minutes (or bring to the boil in a pot for 5 minutes). add the bicarb soda and stir through.Set aside to cool.

In a bowl, beat the eggs, sugar and butter until pale and fluffy. Then add the cooled down date mixture and mix well. Once done, sift in the flour and mix through until well combined. Pour into the pan and bake for 50 minutes.

For the sauce, put the butter and sugar in a pot and simmer over medium to high heat for 10 minutes. Add the cream and vanilla and stir through. Set aside for when you're ready to serve. If making dairy free add the coconut cream from the start.

Serve warm with vanilla ice cream.