sticky date pudding with caramel sauce
If you’ve never tried Sticky Date Pudding, you haven’t really lived. I recommend serving it with plain whipped cream because, believe it not, it helps ‘cut’ the richness of the sauce.
- 300g soft, pitted dates, (such as Medjool), chopped
- ½ teaspoon baking soda
- 1¼ cups boiling water
- 3 tablespoons (60 g) unsalted butter, softened
- ¾ cup fine white sugar (caster sugar)
- 2 eggs
- 1 cup (150g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon vanilla essence
Preheat oven at 350°F
Place chopped dates and baking soda in a bowl, pour boiling water over and mix. Allow to stand until cool.
Sift baking powder and flour together in a bowl.
Cream butter and sugar until light and creamy. Add eggs one at a time and beat well after each. Add vanilla, fold in flour and then date mixture.
Pour mixture into square cake tin lined with baking paper and bake 40 – 45 mins (or until cake springs back when touched).
- 1 cup brown sugar
- 1 cup whipping cream
- ¾ cup butter
- 1 teaspoon vanilla essence
Place all ingredients in a saucepan and bring to a gentle boil. Simmer for 3 minutes, stirring well. Pour over pudding and serve warm.
serves 6 – 8 (for larger quantity double all ingredients except baking soda)