Sticky Date Pudding

1 1/2 cups (270g) dates, pitted and roughly chopped
1 teaspoon baking soda
300ml water

1/4 cup (60g) butter, chopped
2 eggs
1 teaspoon vanilla extract

3/4 cup whole wheat or whole spelt flour

Serves 6-8

Preheat oven to 180C. Grease mini doughnut or muffin tin, or a regular 20cm baking tin.

Place chopped dates in bowl , sprinkle baking soda over them. Then pour over boiling water. Stir in chopped butter and let stand for 15 minutes. In a food processor, blend the mixture until creamy.
Combine eggs and vanilla extract and beat lightly. Combine with date mixture.

Place flour into a medium bowl. Add date egg mixture. Stir until combined. Pour batter into prepared tin. Bake in preheated oven for 15-20 minutes (if in mini doughnut tin), 25-30 minutes (if in regular muffin tins), 35 to 40 minutes (if in regular round baking tin), or until tester comes out clean.

Best served warm with date sauce and vanilla ice cream.