Sticky Date Pudding

with Warm Caramel Sauce & Vanilla Ice Cream

Ingredients

Sticky Date Pudding

• 250 g pitted dates, chopped
• 1 tsp baking soda
• 1 1/2 cups boiling water
• 125 g unsalted butter, softened
• 1 cup brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 3/4 cups self-raising flour

Caramel Sauce

• 1 cup brown sugar
• 300 ml thickened cream
• 60 g butter
• 1/2 tsp vanilla extract

To Serve

• Vanilla ice cream

Optional Garnish

• Mint leaves

Method

Prepare the Oven & Pan

1. Preheat oven to 180°C
2. Grease and line a 22 cm cake pan

Soften the Dates

1. Add chopped dates and baking soda to a bowl
2. Pour over boiling water and leave for 20 minutes

Make the Pudding Batter

1. Beat butter, brown sugar and vanilla until light and creamy
2. Mix in eggs one at a time until fully incorporated
3. Fold through softened date mixture, including liquid
4. Gently fold in flour until combined - do not overmix

Bake the Pudding

1. Transfer mixture into prepared tin and smooth the top
2. Bake for 35-40 minutes, or until the centre is cooked through and a skewer comes out clean

Make the Caramel Sauce

1. While the pudding bakes, combine brown sugar, cream, butter and vanilla in a saucepan over medium heat
2. Stir regularly until the mixture reaches a gentle boil
3. Reduce heat slightly and simmer for 2 minutes until smooth and glossy
4. Reserve approximately 1/4 of the sauce for serving

Soak the Pudding

1. Remove pudding from the oven and leave in the tin
2. Use a skewer to pierce the pudding all over, including around the edges
3. Slowly pour the remaining warm caramel sauce over the hot pudding
4. Allow to stand for 10 minutes so the sauce absorbs into the pudding

Plate the Dish

1. Slice pudding into wedges
2. Serve with vanilla ice cream
3. Finish with the reserved warm caramel sauce poured over the top
4. Optional: garnish with mint leaves