Sticky Date Pudding with Caramel Sauce
A favourite any day of the week. The richness of the dates and the sweetness of the caramel sauce will certainly delight.
Vegetarian
Dessert
Difficulty:
Moderate
Preparation time:
15 minutes
Cook time:
35 minutes
Servings:
6
Source:
Queensland Meals on Wheels
Ingredients
- 300g dates, pitted and chopped
- 1 tsp bicarbonate of soda
- 350ml boiling water
- 55g softened butter
- 165g brown sugar
- 2 eggs
- ½ tsp vanilla essence
- 600g self-raising flour, sifted
SAUCE
- 90g butter
- 225g brown sugar
- 225ml pouring cream
Method
- Preheat fan-forced oven to 170°C (180°C for conventional oven).
- Place the dates and bicarbonate soda in a bowl. Pour over the boiling water and leave to stand for 15 minutes (or until the remaining ingredients are ready).
- In a food processor, cream the butter and the sugar. Add eggs and vanilla essence and mix to combine for a few seconds.
- Fold sifted flour into the egg and sugar mix.
- Add the dates to the mix and process until the mixture is smooth.
- Pour into a large, greased baking tray.
- Cook for 30 to 40 minutes or until firm when touched in the centre. Check centre of the pudding by inserting a skewer, if it comes out clean it is cooked.
- While the base is baking, place the butter and sugar in a large saucepan over high heat and stir until the sugar has dissolved. Gradually add the cream, stirring to combine. Bring to the boil and cook for 6 to 8 minutes or until thickened slightly. Remove from the heat and allow to cool.
- Slice the sticky date pudding into squares and serve warm with the caramel sauce.