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    Hot Fudge and Date Pudding

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    Hot Fudge and Date Pudding

    Serves: 6


    • 1 x 500g carton instant custard
    • 300ml milk
    • 1 pack of 4 brioche rolls, sliced and buttered
    • 100g fudge, chopped
    • 5-6 whole Hayani dates, chopped and pitted
    • Zest of 1 orange
    • Icing sugar


    1. Grease a shallow 1 litre ovenproof dish. Whisk together the custard and milk and pour a small amount over the base of the dish to cover, then layer the brioche with the fudge, dates and orange zest.
    2. Pour the remaining custard over the brioche and leave to soak for 1 hour. Place in a roasting tin half full of hot water and bake in a preheated oven 180ºC, gas mark 4 for 30 minutes or until the custard has set. Cover it with foil if it browns too quickly.
    3. Dust with icing sugar and serve.

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