Sticky date pudding with caramel sauce

Indulge in the comfort of warm pudding enriched with sweet, luscious dates, a superb treat to savour when a chill fills the air. Bake away and enjoy this delicious dessert.

20min prep • 50min cook • 6 servings

Ingredients

Melted butter, to grease pan
200g dried pitted dates, coarsely chopped
250ml (1 cup) water
1 Tsp bicarbonate of soda
100g butter

55g (3/4 cup) caster sugar
2 eggs
1 Tsp vanilla essence
1 1/2 cups self-raising flour
Double cream or ice-cream, to serve
Fresh strawberries, to serve

Caramel sauce
1 cup, firmly packed brown sugar
1/2 cup pouring cream
100g butter
1 Tsp vanilla essence

Step by step method

1. Preheat your oven to 180°C. Grease a round 20cm cake pan by brushing it with melted butter. Line the base with non-stick baking paper.
2. In a medium saucepan over high heat, combine the dates and water. Bring it to a boil, then stir in the bicarbonate of soda. Set it aside for about 10 minutes to cool slightly.
3. Using an electric beater, cream the butter and sugar together in a bowl until it becomes pale and creamy. Add the eggs one at a time,
   beating well after each addition. Mix in the vanilla. Carefully fold in the date mixture and flour until thoroughly combined.
4. Spoon the prepared pudding mixture into the pan, smoothing the surface. Bake for approximately 40-45 minutes, or until the top of the pudding springs back when lightly pressed.
5. While the pudding is baking, prepare the caramel sauce. In a separate medium saucepan over medium heat, stir together the sugar, cream, butter, and vanilla. Continue stirring for about 5 minutes or until the mixture becomes smooth and creamy.
6. Once the pudding is done, cut it into wedges and generously pour the caramel sauce over it. Serve the delightful caramel date pudding with cream or ice-cream and fresh strawberries on the side.