Sticky Chocolate Pudding



125 g Soft Butter
185 g Huletts Treacle Sugar
4 Extra Large Eggs, lightly beaten
250 g Self-raising Flour
5 ml (1 t) Bicarbonate of Soda
30 ml (2 T) Cocoa (mixed with 30 ml water)
125 g Dates, finely chopped
300 ml Boiling Water
100 g Chocolate Chips



  1. Cream the butter and sugar together. Add the beaten eggs, a little at a time. Sift the flour and fold in.
  2. 2. Mix the bicarbonate of soda and cocoa water mixture together. Pour over the dates in a bowl. Pour the boiling water over. Stir and leave to cool a little.
  3. 3. Add to the creamed mixture and fold in the chocolate chips. The mixture will be runny.
  4. Pour the mixture into a 23 cm round loose-bottomed cake tin, which has been lined with a double thickness of greaseproof paper.
  5. Bake at 180°C for approximately 75 minutes, or until springy to the touch.