Sticky Date Pudding

Preheat oven to 170ºC (340ºF). Grease a cake tin with some butter, then line it with nonstick baking paper.

Put dates and water in a pot and bring to the boil. Once mixture is boiling, turn heat off. Add baking powder and stir through, then set aside to cool.

Beat butter and sugar together in a bowl until light and fluffy. Add eggs one at a time, beating through well after each addition. Add vanilla and cooled date mixture and stir through until well combined.

Add self-raising flour and then gently fold through with a wooden spoon or spatula. Transfer mixture into the prepared cake tin and bake 30–35 minutes.

To test whether pudding is cooked, stick a skewer in the middle and leave for 2 seconds. If skewer comes out clean, it’s cooked.