Cook Time: 15-18 minutes
What you need
- 250g/8oz Odlums Self Raising Flour
- 125g/4oz Butter, softened
- 175g/6oz Shamrock Dark Muscovado Sugar
- 3 Eggs
- 150ml/¼pt Milk
- 1 level tsp Goodalls Cinnamon
- 150g/5oz Shamrock Dates, chopped
- 90g/3oz Dark Chocolate, roughly chopped
- 60g/2oz Shamrock Apricots, chopped
Caramel Sauce
- 175g/6oz Butter
- 175g/6oz Golden Syrup
- 2 tbsp Shamrock Dark Muscovado Sugar
Recipe Steps
- Place the butter sugar, eggs, flour, milk and cinnamon in a bowl and beat with a wooden spoon for 2-3 minutes, or with a hand whisk for 1-2 minutes, until light and fluffy.
- Stir in the chopped dates, chocolate pieces and apricots.
- Turn the mixture into a buttered 1.25 litre / 2 pint pudding bowl and cover with cling film.
- Pierce cling film several times and microwave on medium for 12-15 minutes, until the mixture is firm to the touch and a skewer inserted into the centre comes out clean, apart from traces of melted chocolate.
- Leave to rest for 5 minutes.
- For the Caramel Sauce, place all ingredients in a small saucepan and stir while bringing to the boil. Simmer for 1-2 minutes until syrupy
- Turn the pudding on to a serving plate and pour some of the caramel sauce over the top. Serve with cream and the remaining caramel sauce.
Recipe Notes:
To prepare in advance make pudding and cover with cling film up to 24 hours ahead.
