A yummy recipe....

This morning I had planned on having a slow, quiet day with even an afternoon sleep (never happens!)
It has turned out to be a nice day full of crossing off things....yeah!
Some of those were: cleaning the deck, washing, staining a rocking chair, pruning the roses (yes, VERY early, but I had to do something with them), plus general tidying.
I am happy...and even happier because my beautiful and generous mother-in-law is giving us some dinner tonight, so I don't have to think about dinner.

Anyway, a friend wrote and asked for this recipe this morning. I typed it up, so thought it would be good here. It really is delicious and easy. Although, I don't cook it in the microwave - just in the oven and with a loaf tin.

Sticky Date & Banana Pudding

Melted butter for greasing
200 g fresh dates, pitted, chopped
125 ml water
1 tsp bicarb of soda
100g butter at room temperature
1 ripe large banana, peeled, mashed
175g caster sugar
1 tsp vanilla essence
2 eggs at room temp
190g self-raising flour, sifter

caramel sauce
160ml thickened cream
155g brown sugar
75g butter, cubed

1. Bruch a 7cm deep, 20cm, 2-litre, microwave-safe ring container with melted butter to lightly grease. Line the base with non-stick baking paper.
2. Place dates and water in a medium, heatproof microwave safe bowl. Cook, uncovered on high for 3-4 minutes or until liquid is absorbed and dates are soft. Use a fork to mash dates. Add bicarb of soda and mix well (the mixture will froth). Set aside for 10 minutes to cool. Stir in banana.
3. Meanwhile, to make the caramel sauce, combine the cream, sugar and butter in a 1 litre jug or bowl. Cook, uncovered on high stirring every minute for 3 minutes or until the sauce comes to the boil. Set aside.
4. Use electric beaters to beat the butter, sugar and vanilla essence in a medium bowl until well combined. Add the eggs 1 at a time, stirring well after each addition. Add the banana mixture and mix well. Add the flour and use a wooden spoon to gently combine. Spoon into the greased contained and smooth the surface.
5. Place a microwave safe rack or upturned plate on a turntable to elevate the container by about 2cm. Place the container on top and cook the pudding, uncovered on medium for 12 minutes or until it looks cooked. The pudding will rise quickly in the first few minutes and the surface will be uneven.
6. Remove the pudding from the microwave and gently pour 185ml of the caramel sauce over the top. Remover the pudding from the microwave and set aside for 5 minutes before turning onto a serving plate.
7. Serve slices of warm pudding drizzled with the remaining caramel sauce.