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Sticky date pudding with caramel sauce
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Autumn warmth: Date pudding perfect for cozy evenings.
Ingredients:
  • Melted butter, to grease
  • 200g dried pitted dates, coarsely chopped
  • 250ml (1 cup) water
  • 2.50 gm bicarbonate of soda
  • 200.00g butter
  • 155g (3/4 cup) caster sugar
  • 2 eggs
  • 8.80 gm vanilla essence
  • 225g (1 1/2 cups) self-raising flour
  • Double cream or ice-cream, to serve
  • Fresh strawberries, to serve
  • 200g (1 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) pouring cream
Instructions:
  • Preheat the oven to 180°C. Grease a 20cm round cake pan with melted butter and line the base with non-stick baking paper.
  • In a medium saucepan, combine dates and water over high heat, bringing it to a boil. Stir in the bicarbonate of soda, then let it sit for 10 minutes to cool slightly.
  • In a bowl, use an electric beater to whip the butter and sugar until light and creamy. Add the eggs one at a time, beating thoroughly after each addition. Mix in the vanilla, then gently fold in the dates and flour until fully combined.
  • Pour the mixture into the pan and spread it evenly. Bake for 40-45 minutes until the top bounces back when touched gently.
  • Prepare the caramel sauce by combining sugar, cream, butter, and vanilla in a saucepan. Cook over medium heat for 5 minutes until smooth, stirring constantly.
  • Slice the pudding into wedges and generously drizzle with the delectable caramel sauce. Enjoy alongside a dollop of cream or a scoop of ice-cream and fresh strawberries.

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