3 cups (500g) dates chopped
90g butter
¾ cup brown sugar,
firmly packed
¾ cup water
1 tablespoon brown
malt vinegar
2 eggs lightly beaten
1 tablespoon brandy
2 cups plain flour
½ cup self rising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon mixed spice
½ cup milk
Grease pudding steamer (8 cup capacity). Combine dates, butter, sugar and water in pan, stir over heat without boiling until butter is melted and sugar dissolved; bring to boil, reduce heat, simmer, uncovered, 5 minutes. Stir in vinegar; cool to room temp.
Stir eggs and brandy into date mixture, then stir in sifted dry ingredients and milk in two batches.
Spoon mixture into prepared steamer, cover steamer with greased foil, secure with string or lid. Place steamer in large pan with enough boiling water to come halfway up side of steamer; boil covered about 2½ hours. Replenish water when necessary.
Serve pudding warm with custard or cream. Serves 8-10.
