Preparation Time: 10 min

Cooking Time: 45 min

Servings: 8

Ingredients

250g

Dates, stoned and coarsely chopped

1tsp

Bicarbonate of soda

1cup

Boiling water

60g

Ghee

175g

Honey

2

Eggs

175g

Chestnut flour

1tsp

Gluten free baking powder

1tsp

Pure vanilla extract

200g

Honey, extra

125g

Ghee, extra

1

Vanilla bean, split

Method

Preheat the oven to 170C and butter a 20cm square cake tin.

Combine the dates in a jug with the boiling water and bicarbonate of soda. Allow to stand while you prepare the remainder of the recipe.

Soften the ghee in the microwave for about 60 seconds and then beat with the honey until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the chestnut flour and baking powder.

Add the vanilla extract to the date mixture. If you prefer your pudding with a smooth texture, then blend the mixture with a stick blender until smooth. Add to the flour mixture and fold to combine.

Pour batter into the prepared tin and bake for about 40 minutes or until a metal skewer inserted into the centre of the pudding comes out clean.

About 10 minutes before the pudding is cooked, prepare the sauce as follows. Melt the ghee in a small saucepan. Add the honey and split vanilla bean. Bring to the boil, reduce heat and then simmer for about 5minutes.

Once the pudding is ready, remove it from the oven, pour over about 1/4 of the sauce and return to the oven for 2-3 minutes to allow the sauce to soak in.

Serve spoonfuls of the pudding topped with the remaining sauce.