INGREDIENTS FOR THE BATTER:
100 g brown sugar
175 g self – raising flour
100 ml Clover full cream fresh milk
25 ml Clover Classic custard
5 ml vanilla paste
50 g melted Clover Mooiriver Salted butter
150 g cocoa nibs
200 g chopped fresh dates
INGREDIENTS FOR THE SAUCE:
200 g brown sugar
25 g Clover Mooiriver salted butter
500 ml boiling water
METHOD FOR THE BATTER :
Preheat the oven to 1800C and line a square baking dish.
Combine the sugar and flour. In a separate bowl combine the milk, custard, egg, vanilla and butter.
Mix together the wet and dry ingredients and fold in the cocoa nibs and dates. Pour the batter into the prepared tray.
METHOD FOR THE SAUCE:
Sprinkle the sugar over the raw pudding.
Place nobs of butter on top of the sugar layer and gently pour over the hot water.
Bake the pudding for 35-40minutes. Once the pudding is done, serve with Clover Classic custard.
CLOVER INGREDIENTS USED IN THIS RECIPE