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Clover Sticky Chocolate Date Pudding

Clover Sticky Chocolate Date Pudding

Clover Sticky Chocolate Date Pudding
Recipe by: Daleen van der Merwe

Serves: 8
Preparation: 10 minutes
Cooking: 1 hour
240 g pitted dates, chopped
1¾ cup (430 ml) boiling water
1 t bicarbonate of soda
80 g butter
⅔ cup (150 g) castor sugar
2 eggs
1 cup (150 g) self-raising flour, sifted
⅓ cup (35 g) cocoa powder, sifted
70 g pecan nuts, toasted (optional)
Clover Bliss Chocolate Dairy Dessert, to serve
Preheat the oven to 180 °C.
Grease a deep 22 cm round cake tin and line the bottom with baking paper.
Place the dates in a bowl and pour the boiling water over. Add bicarbonate of soda, stir and stand for 5 minutes. Beat with a fork until smooth.

Beat the butter and sugar until combined. Add the eggs one at a time and beat well after each addition. Fold in sifted flour and cocoa. Then add the pecan nuts, if using, and the warm date mixture in two batches.

Pour the batter into the prepared cake tin. Bake for I hour.
Let the pudding stand for 10 minutes in the cake tin before turning onto serving plate.
Serve the pudding with the Clover Bliss Chocolate Dairy Dessert.

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