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Sticky date pudding with caramel sauce
Sticky date pudding with caramel sauce
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulge in a guilt-free warm winter treat: sweet, sticky date pudding.
Ingredients:
  • Melted butter, for greasing
  • 270g (1 3/4 cups) dried dates, finely chopped
  • 310mls (1 1/4 cups) boiling water
  • 2.50 gm bicarbonate of soda
  • 2 eggs
  • 100g (1/2 cup, firmly packed) brown sugar
  • 225g (1 1/2 cups) self-raising flour
  • 18.40 gm vegetable oil
  • 4.40 gm vanilla essence
  • 7.50 gm cornflour
  • 1 375ml can Light evaporated milk
  • 130g (2/3 cup, firmly packed) brown sugar
Instructions:
  • Preheat your oven to 180°C. Grease a deep 20cm round cake pan with melted butter and line the base with non-stick baking paper.
  • In a heat-resistant bowl, gently mix together dates, boiling water, and bicarbonate of soda, then let it sit for 20 minutes.
  • In a medium mixing bowl, use electric beaters to whip eggs until frothy and pale. Slowly incorporate the brown sugar and continue whisking for 2 more minutes until the mixture is thick and a light pale color.
  • Gently sprinkle flour over the egg mixture. Mix in the oil, vanilla essence, and date mixture using a spatula until well combined. Transfer the batter to a greased cake pan and bake in a preheated oven for 50 minutes or until a skewer inserted into the center comes out clean.
  • To make caramel sauce, combine cornflour with 1 1/2 tablespoons of milk in a small saucepan. Add the rest of the milk and brown sugar. Cook over medium-high heat until the sauce boils and thickens. Keep stirring for an additional 3 minutes. Strain into a jug and cover the sauce with plastic wrap to prevent a skin from forming. (Refer to the microwave tip for an alternative method.)
  • After baking, let the pudding rest in the pan for 10 minutes. Invert onto a serving plate, peel off the paper, slice into wedges, and enjoy with warm caramel sauce.

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