• 12 fl.oz water

  • 250g dates

  • juice and zest of 1 orange

  • juice and zest of 1 lemon

  • 1 tsp vanilla essence

  • 3 tsp Camp coffee

  • 2 dessert spoons of bicarbonate of soda

  • 200g sugar

  • 180g butter

  • 8 eggs

  • 100g chopped roast hazelnuts

  • 400g self-raising flour

  • 250g glace cherries, quartered

  • 2 tsp cinnamon

  • Sauce

  • 250g caster sugar

  • 4 tbs water

  • 12 tbs whipping cream

  • 100g butter

  • 1 banana, finely diced

  • To serve

  • Ice cream

  • Hazelnuts


  • 1.

    Simmer the water and dates together for approx 10 minutes. Add the zest, juice, vanilla, coffee and bicarbonate of soda and blend.

  • 2.

    Cream together the sugar and butter. Mix in the eggs, add the hazelnuts, flour, cherries and cinnamon, then add the date mixture.

  • 3.

    Put in a roasting lined with greaseproof paper. Cook at 150o C for 25 minutes until spongy. Leave to cool until ready to serve.

  • 4.

    For the banana fudge – boil the sugar and water together until golden brown, then add the cream and whisk in the butter and banana.

  • 5.

    When ready to serve the pudding, cut the sponge in small rounds, reheat on the hot oven for about 2-3 minutes and then pour over the sauce. Serve with cherry ice cream and hazelnuts.

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