150g dried dates
1 tsp bicarbonate of soda
55g unsalted butter, softened
1 tsp vanilla extract
125g brown sugar
4 eggs
90g self-raising flour, sifted
30g cocoa powder, sifted
100g dark chocolate, melted
185ml single cream
50g brown sugar
200g dark chocolate, chopped
25g unsalted butter
1 tbsp brandy
To make the chocolate brandy sauce, place the cream, sugar, chocolate and butter in a small saucepan over a low heat and stir for 5-6 minutes or until the mixture is smooth. Stir in the brandy and set aside.
Place the dates, bicarbonate of soda and 185ml boiling water in a bowl and let it stand for 10-15 minutes. Blend or process the date mixture until smooth, then set aside.
Place the butter, vanilla and sugar in an electric mixer and beat for 10-12 minutes or until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour, cocoa, chocolate and the date mixture and beat well. Spoon into a lightly greased 1.5 litre pudding basin, cover and secure with string.
Place the pudding in a large saucepan and fill with boiling water to come three quarters up the side of the basin. Cook for 2 hours 45 minutes, adding more water as necessary. Remove from the saucepan, let it stand for 10-15 minutes and turn out. Serve with the chocolate brandy sauce.