Sticky Date Pudding with Caramel Sauce
Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 6 people
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Difficulty level: 4 out of 4
9 Ingredients
Number of servings
6
- 150grams dates, pitted, chopped
- 1 cup self-raising flour, sifted
- 2teaspoons vanilla essence (save 1 tsp vanilla essence for sauce)
- 300milliliter thickened cream
- 140grams butter, softened (save 60g butter for sauce)
- 1teaspoons bicarbonate soda
- 2 eggs
- 1 1/2 cup brown sugar (save 1 cup brown sugar for sauce)
- 3/4 cup water
Method
Step 1 of 17
Preheat oven to 180°C.
Step 2 of 17
Grease 6 x 1 cup capacity Texas muffin pans with butter and line bases with circles of baking paper.
Step 3 of 17
Place dates and water into a small saucepan over a medium heat.
Step 4 of 17
Bring to the boil.
Step 5 of 17
Reduce heat and simmer for 3 minutes or until liquid has almost evaporated.
Step 6 of 17
Remove from heat and add bicarbonate of soda.
Step 7 of 17
Cool.
Step 8 of 17
Cream butter, brown sugar and vanilla until light and creamy.
Step 9 of 17
Add eggs, one at a time, beating well after each addition.
Step 10 of 17
Using a large metal spoon, gently stir in flour and the date mixture.
Step 11 of 17
Spoon mixture evenly into prepared pans.
Step 12 of 17
Bake for 15-20 minutes or until a skewer inserted into the centre comes out clean.
Step 13 of 17
Allow to stand for 5 minutes before turning onto a wire rack.
Step 14 of 17
Serve warm with caramel sauce.
Step 15 of 17
Combine brown sugar, cream, vanilla and butter in a saucepan over a medium heat.
Step 16 of 17
Cook, stirring, for 3 minutes or until boiling.
Step 17 of 17
Reduce heat to low.
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