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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
- 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.
- 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.
- 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. - 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.
- 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.
- 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.