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Moroccan Date Pudding  Veg  HT  CD  DP  Moroccan  60mins 


Makes 1 x 220cm/8 inch cake   Hot Cold  Vegetarian  Fruit  Nuts Dessert Pudding Morocco  North African  Africa



125g/5oz Butter 

125g/5oz Caster Sugar 

4 Eggs 

1 teasp Baking Powder 

125g/5oz Plain White Flour 

1 teasp Cinnamon 

1 teasp Nutmeg 

1/2 teasp Ground Cloves 

120ml/4fl.oz. Milk 

1/2 teasp Vanilla Extract 

1`75g/6oz Pitted Chopped Dates 

50g/2oz roughly chopped Walnuts 

Fresh Whipped Cream to serve




1. Preheat the oven to 170C, 325F, Gas Mark 3 and lightly grease a flour a 20cm/8 inch cake tin. 


2. In a large mixing bowl, cream together the butter and sugar until pale and fluffy. 


3. Beat in the eggs and mix well. 


4. In another large bowl, place the baking powder, flour, cinnamon, nutmeg, and cloves and mix well. 


5. Add the flour mixture to the egg mixture, beat well the add the milk and vanilla and mix thoroughly. 


6. Add the chopped dates and walnuts and stir again to distribute evenly.


7. pour the mixture into the prepared cake tin and bake for about 30 minutes, until a knife inserted into the centre comes out clean.


Serve with fresh whipped cream.




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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