Sticky Date Pudding with caramel sauce
Serves 6-8

Ingredients for the pudding

• 225g dates, pitted and chopped
• 450ml water
• 1 teaspoon bicarbonate of soda
• 90g soft unsalted butter
• 225g castor sugar
• 3 eggs
• 1 Teaspoon of vanilla extract
• 225g self-raising flour, sifted
• Vanilla ice-cream or cream, to serve

Method

1. Preheat the oven to 180°C.
2. Combine the dates and water in a small saucepan over medium heat and cook for 5-8 minutes or until the dates are very soft.
3. Stir in the bicarbonate of soda, then set aside to cool.
4. Beat the butter and sugar in a bowl with an electric mixer until thick and pale.
5. Add the eggs one at a time, beating well after each addition.
6. Fold in the vanilla, date mixture and then the flour.
7. Spoon the mixture into a large 5cm deep round ceramic baking dish or a 25cm x 35cm rectangular baking dish.
8. Bake for 20-25 minutes or until springy to touch.

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Ingredients for the caramel sauce

• 150g brown sugar
• 250ml pouring cream
• 200g unsalted butter, chopped

Method

1. Combine all of the ingredients in a small saucepan and stir over medium heat until boiling.
2. Simmer for about 2 minutes or until combined and glossy.
3. Serve the sticky date pudding warm with vanilla ice cream or cream and drizzle with the caramel sauce

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