Wednesday, 4 May 2016

Sticky Date Pudding with Caramel Sauce

Who doesn't like a nice pud? Here's one of my favourites, Sticky Date Pudding with Caramel Sauce. Add some fresh strawberries for contrast - and a nod towards healthy eating - if you like.

Sticky Date Pudding with Caramel Sauce

Melted butter, to grease
 200g dried pitted dates, coarsely chopped
 250ml water
 1 teaspoon bicarbonate of soda
 100g butter
 155g caster sugar
 2 eggs
 1 teaspoon vanilla essence
 225g self-raising flour
 Double cream or ice-cream, to serve
 Fresh strawberries, to serve
Caramel sauce
 200g (firmly packed) brown sugar
 125ml pouring cream
 100g butter
 1 teaspoon vanilla essence

Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base with non-stick baking paper.

Place dates and water in a medium saucepan over high heat. Bring to the boil. Stir in the bicarbonate of soda. Set aside for 10 minutes to cool slightly.

Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Fold in the date mixture and flour until well combined.

Spoon the mixture into the prepared pan and smooth the surface. Bake for 40-45 minutes or until the top springs back when lightly pressed.

Meanwhile, to make the caramel sauce, stir the sugar, cream, butter and vanilla in a medium saucepan over medium heat for 5 minutes or until smooth.
Cut pudding into wedges and pour over the caramel sauce. Serve with cream or ice-cream and strawberries.

This is adapted from a recipe at Taste website. Lots more recipes here.

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