Sticky Date Pudding

Serves 8-10

Pudding

250g pitted dates, chopped

1 teaspoon bicarbonate of soda

1 1/2 cups boiling water

125g unsalted butter, softened

1 cup muscovado sugar

1 teaspoon vanilla extract

1 3/4 cups self-raising flour, sifted

Caramel Sauce

1 cup brown sugar

300ml thickened cream

1/2 teaspoon vanilla extract

60g salted butter

Bowl

Electric mixer

22cm spring form cake tin

Saucepan

Large metal spoon

Preheat oven to 180o C.
Grease and line the base of a 7cm deep, 22cm spring form tin
Place dates and bicarb soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy.
Add eggs, one at a time, beating well afetr each addition.
Using a large metal spoon, fold through date mixture (dates & water) and flour, until well combined
Spoon mixture into prepared cake pan. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
Place tin onto a plate and remove outer ring
Make sauce : Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium low. Simmer for 2 minutes.
Pierce pudding all over with a skewer.
Pour 1/2 cup of warm sauce over the warm pudding. Stand for 10 minutes.
Cut into wedges. Serve with remaining sauce and whipped cream

Fresh from the oven

Pierce with skewer

Pour over sauce

Ready to go!!

Winter, dessert

Muscovado sugar adds a deep intensity to the flavour of the pudding. If muscovado sugar isn't available, use brown sugar instead.

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