Sticky Date Pudding with Caramel Sauce
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With cold nights upon us there is nothing better than a sticky date pudding and custard .
Pudding can be frozen for later use. Just make the sauce when you are ready to eat this as the sauce will not freeze well.
- 0:05 Prep
- 0:40 Cook
- 6 Servings
Ingredients
- 200 g pitted dates chopped
- 1 tsp bicarbonate of soda
- 1 1/3 cups boiling water
- 80 g soft butter
- 3/4 cup brown sugar firmly packed
- 2 eggs lightly beaten
- 1 tsp vanilla essence
- 1 3/4 cups self-raising flour sifted
- 1/2 tsp ground cinnamon
- 1 tsp orange rind, finely grated
CARAMEL SAUCE
- 3/4 cup brown sugar firmly packed
- 1 cup pure cream
- 100 g butter chopped
Method
Preheat oven to 180C (160C fan forced). Grease and line the base of a 22 cm square- Place dates in a bowl with the bicarbonate of soda. Pour over boiling water and let stand until cooled.
- Beat butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition.
- Add vanilla and fold in flour, cinnamon and orange rind.
- Pour in date mixture and stir gently through until well combined. Pour into cake pan and bake for 30-40 minutes or until cooked.
- Caramel sauce: Combine ingredients in a small saucepan and simmer for 2-3 minutes, or until thickened slightly.
- Serve pudding cut into squares with caramel sauce.
NOTES
This pudding is yummy with either Custard, a big dollop of cream or vanilla ice cream.Pudding can be frozen for later use. Just make the sauce when you are ready to eat this as the sauce will not freeze well.
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