Sticky Date Pudding with Caramel Sauce
Ingredients:
Cake:
300g chopped pitted dates
1 1/2 cups boiling water
1 tsp bicarbonate of soda
125g softened butter
1 cup brown sugar
2 tblsp date syrup
2 beaten eggs
1 3/4 cups sifted self raising flour
Caramel Sauce:
60g butter
1 cup brown sugar
300 ml thickened cream
1 tsp date syrup
Method:
- Place chopped pitted dates into a bowl, and add the bicarbonate of soda, and boiling water to the bowl. Leave the dates to soak, and re-hydrate.
- Using an electric mixer, cream the butter and sugar in a large bowl, until light and fluffy.
- Add the date syrup to the creamed mixture, and continue mixing until combined.
- While continuing to mix, add the beaten eggs slowly, until the eggs are completely combined into the butter and sugar mixture.
- Add the self raising to the creamed mixture, a mix in till well incorporated.
- Then add the soaked dates, and the remaining liquid, and mix well to form the cake batter.
- Pour the batter into am 8 inch greased and lined baking tin.
- Bake in a pre-heated oven at 180 degrees Celsius, for approximately 45-50 mins, or until cooked through and golden brown.
While the cake is in the oven, you can start on the caramel sauce.
- Melt the butter in a saucepan.
- Add the sugar, and stir in, till the sugar dissolves.
- Pour the thickened cream into the sauce mixture, and mix.
- Lastly, add in the date syrup, and stir.
- Pull the saucepan off the heat when the mixture boils and starts to thicken.
- Leave to the side, until the cake is done.
Serve:
To serve this dessert, cut a slice of the warm cake, and place it on a plate. Add a few scoops of vanilla icing on the side, and then drizzle the warm caramel sauce over the pudding and ice cream.
ENJOY!!!