(Serves 8))


250 g     pitted dates, chopped

250 ml  boiling water

5 ml       bicarbonate of soda

200 g     cake flour

5 ml       baking powder

1 ml       salt

120 g     butter at room temperature

180 g     castor sugar

2             eggs

1             large Granny Smith apple (or 2 small ones), peeled and chopped into small pieces

50 ml      yoghurt


    • Preheat the oven to 180°C and grease a 25 cm loose bottomed cake tin very well. (if you don’t want to turn out the pudding – you can bake it in any ovenproof serving dish)
    • Place the dates in a bowl, add the bicarbonate of soda and pour over the boiling water. Let it stand until the dates are softened and the mixture has cooled down completely
    • Sift together the flour, baking powder and the salt and keep aside
    • Cream the butter and castor sugar together and add the eggs one at a time. Beat well after every addition till light and fluffy.
    • Add the cold date mixture to the creamed butter and sugar mixture and mix well. Add the chopped apple,  sifted flour and yoghurt and mix lightly to make the batter.
    • Spoon the batter into the prepared cake tin and bake for about 30 minutes. If the pudding becomes too dark – turn the heat down to 150°C after about 15 minutes.  Insert a skewer to make sure it is cooked.  Prepare the topping while the pudding is in the oven.



    80 g        butter

    100 g     soft brown sugar

    125 ml  cream

    50 g        coconut flakes OR desiccated coconut

    2,5 ml    Maldon salt


    • Combine all the ingredients in a saucepan on medium heat and boil for 1 minute
    • Once the pudding is baked, remove from the oven and spoon the topping over the surface
    • Place back into the oven and bake for another 10 minutes OR until the topping is bubbly and golden brown.
    • Cool for about 10 minutes and remove from the cake tin, place on a pretty plate and serve with crème fraiche or ice cream.




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