Submariners Recipe Book

Figgy Duff (or Sticky Date Pudding)

PUDDING:

• 200g chopped dates
• 315ml water
• 1 tsp bi-carbonate of soda
• 60g butter
• 200g sugar
• 2 large eggs
• 250g self raising flour

BUTTERSCOTCH SAUCE:

• 250G Brown Sugar
• 250g cream
• 200g butter

PUDDING:

Grease a 230cm round, deep cake tin and line with baking paper. Place dates and water in pan
and bring to the boil, add bi carb soda and allow to cool for 5 minutes.

Blend or process until smooth, Cream butter and sugar together and then combine the date mixture.

Place mixture in cake tin and cook in oven at 180c for approximately 55 minutes, you may need to cover pudding with foil during cooking so top does not becom to dark.

SAUCE:

Combine all ingredients in pan and stir over heat until the sugar is dissolved, then simmer for further 3 minutes.

Duff should traditionally be served with thin lumpy custard!! I prefer thick Birds Eye and fight my kids for the skin