Not so much a summer pudding but always goes down well - sticky toffee pudding
3oz butter or marg
5oz castor sugar
6oz Self-Raising flour
6oz stoned dates
6 fl oz boiling water
½ tsp vanilla essence
¾ tsp bicarbonate
Chop the dates and pour on boiling water, put in vanilla essence and bicarb and simmer until it reduces to mush. Remember to stir otherwise it might stick to pan.
Cream butter and sugar, add eggs and then sift in flour and stir well, then add date mixture and stir well.
Put into pudding dish.
Put into oven at 160/180 for 35 minutes or until cooked. Leave a few minutes and take out of dishes and put in a serving dish.
6oz soft brown sugar
6 tbsp double cream
Melt butter and sugar, stirring well and bring to boil while still stirring.
Take off stove and add tblsp of double cream unwhipped.
Pour over puddings and serve with single cream.
Oh and coz I'm lazy I can't be bothered converting this to metric, but 1 oz is 85g !