Sticky Date Pudding Recipe

Ingredients

Sticky Date Pudding
250g dates, pitted and chopped
1tsp baking soda
1 ½ cups boiling water
125g unsalted butter
1cup brown sugar
1tsp vanilla extract
2 eggs
1 ¾ cups self-raising flour

Caramel Sauce
1cup brown sugar
300ml cream
1/2tsp vanilla extract
60g butter
1cup fresh ferries

Talley’s French Vanilla Ice Cream, to serve.

Method

For the Sticky Date Pudding

Preheat oven to 180°C.

Grease and line the base of a 7cm deep, 22cm long cake pan or silicone baking tray.

Place dates and baking soda into a bowl and pour in boiling water. Allow to stand for 20 minutes.

Using an electric mixer, or whisk, beat butter, sugar, and vanilla until pale and creamy. Add eggs one at a time, beating well after each addition.

Using a large metal spoon, fold through the dates and flour until well combined.

Spoon mixture into prepared cake pan or silicone baking tray.

Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.

For the Caramel Sauce

Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until the sauce comes to a boil.

Reduce heat to medium-low and simmer for 2 minutes.

Pierce pudding all over with a skewer and pour half a cup of warm sauce over the warm pudding. Stand for 10 minutes.

Cut the pudding into wedges and serve with the remaining caramel sauce, Talley’s French Vanilla Ice Cream, and fresh berries.