400 g Pitted Dried Dates, roughly chopped
1 1/2 tsp Bicarbonate of Soda
375 ml Boiling Water
100 g Butter, softened
3/4 cup Caster Sugar
2 tsp Vanilla Extract
2 cups Self-Raising Flour
1 1/2 cups Brown Sugar, firmly packed
375 ml Pure Cream
150 g Butter, chopped
Place dates and bicarbonate of soda in a heatproof bowl and add the boiling water. Stand for 20 minutes or until softened.
Set up your Q for indirect cooking with the trivet and convection tray in place. Preheat on high for 10 minutes.
Beat the butter, sugar and vanilla, using an electric mixer, until pale and creamy. Add eggs, one at a time, and beat well after each one. Using a large spoon, stir in the flour and date mixture. Mix thoroughly.
Once the Q is preheated, turn to the roast setting. Pour mixture into the casserole dish and place on the trivet. Cook for 35-40 minutes or until a skewer comes out clean when inserted into the centre of the pudding.
Remove the casserole dish from the Q and turn out the pudding onto a wire rack.
Return the casserole dish to the Q and pre-heat for 2-3 minutes. Then add the sugar, cream and butter to the casserole dish and cook, stirring until the sugar and butter have dissolved. Once the sauce has begun to boil, close the lid and simmer for 3 minutes, lifting the lid to stir every minute.
Remove the sauce from the Q, pour into a jug and serve with slices of the warm sticky date pudding.