Sticky Date Pudding with Caramel Sauce

Serves 8

Ingredients:
250 grams pitted dates - chopped
375 milliliters boiling water
1 teaspoon bicarbonate of soda
125 grams unsalted butter - at room
temperature, chopped
165 grams brown sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
300 grams - self raising flour,
sifted
Double cream to serve, if desired

Caramel Sauce
250 grams caster sugar
300 milliliters thickened cream

Method:
1 • Preheat oven to 180•C Fan Forced. Grease
and line base of a 7cm deep, 22cm (base)
round cake pan with baking paper
2 • Combine dates and boiling water in a
saucepan over medium heat and bring
boil. Cook, uncovered, 5 minutes until
dates are soft and have almost absorbed
all the water. Remove from heat, stir in
the bicarbonate of soda. Set aside for
20 minutes to cool
3 • Using an electric mixer, beat the butter,
sugar and vanilla extract until pale and
creamy. Add eggs, one at a time, beating
well after each addition. Fold in the flour,
then the date mixture. Spoon mixture
into prepared pan.
4 • Bake pudding for 40 - 45 minutes or until
skewer inserted into the middle comes
out clean. Stand pudding in pan for
10 minutes, before turning out onto wire
rack
5 • For caramel sauce, pour the sugar into a
clean dry non-stick frying pan over
medium heat. Cook, stirring occasionally
with a wooden spoon until the sugar
melts and turns deep golden. Remove pan
from the heat and pour in the cream
(sugar will crystallise). Return pan to
medium-high heat, cook stirring
constantly for 8 minutes to dissolve the
sugar. Boil gently, without stirring, for
5 minutes to thicken slightly.
6 • Cut warm pudding and place on
serving plates, pour over the sauce
and serve with extra cream if
desired.

Recipe is from Janelle Bloom

I made mine into individual size portions and baked for 20 - 25 minutes
(These will be part of a pooled dinner tonight amongst my neighbours)

IMG_7539.jpeg
 
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I have made this exact recipe and is so delicious and easy.
I love it with custard

I got my recipe from woman's weekly not Janelle Bloom
 
Thank you this is my favourite dessert Judy
 
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Never heard of dark brown flour , what brand name and where do you get it.
 
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Africa....
You are joking right , that’s a miss for me . By the way i found out the food chemical that stopped the ice cream from melting is polysorbate 80 .?
 
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You are joking right , that’s a miss for me . By the way i found out the food chemical that stopped the ice cream from melting is polysorbate 80 .?
Polysorbate 80 - food additive E433.

Aids in the processing of ice cream, make it smoother and elevates the melting point.
 
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Never heard of dark brown flour , what brand name and where do you get it.
The original recipe says 1 cup of self raising flour so the recipes been changed on here.🌞
 
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Never heard of dark brown flour , what brand name and where do you get it.
The whole recipe has been changed and set out differently than when I sent it through..
So sorry it should just be self raising flour!!
 
I have a serious weakness for sticky date pudding!! 😋🤤😋🤤
 
I used to make sticky date when I had my restaurant many moons ago and I used to put kahlua or tia Maria in the caramel sauce,it was to die for.🌞
 
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I used to make sticky date when I had my restaurant many moons ago and I used to put kahlua or tia Maria in the caramel sauce,it was to die for.🌞
Now you’re talking! I’ve never thought of that! Sounds heavenly.
 
Now you’re talking! I’ve never thought of that! Sounds heavenly.
It was my biggest selling dessert then came my rich fruit pudding but I don’t make either of them anymore. I’m so over them, I used to serve pudding with Tasmanian blueberry sauce.🌞
 
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