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Sticky Date Pudding

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Serves: 8

Ingredients:

  • 175g pitted dates, roughly chopped
  • 300ml water
  • 1 teaspoon bicarbonate of soda
  • 60g Western Star Butter, softened
  • 3/4 cup caster sugar
  • 2 eggs
  • 1 1/4 cups self raising flour
  • 1 teaspoon vanilla extract
    Caramel Sauce:
  • 1 cup brown sugar
  • 1/2 cup thickened cream
  • 125g Western Star Butter, softened
  • 1/2 teaspoon vanilla extract
  • Double cream or vanilla ice cream, for serving

Method:

Combine dates and water in a saucepan and bring to the boil over medium heat. Remove from heat, stir in bicarbonate of soda and stand for 30 minutes.

Cream butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition. Gently fold in flour, followed by date mixture and vanilla extract.

Pour mixture into a buttered and lined 18cm square cake pan. Bake at 160°C for 45-50 minutes or until golden and cooked when tested with a skewer.

To make caramel sauce: combine brown sugar, cream, butter and vanilla in a saucepan and bring to the boil stirring continuously. Simmer for 3 minutes.

Serve wedges of date pudding with hot caramel sauce, and double cream or ice cream.

Cooking Time: 45 minutes

Hints:

Leftover sauce and pudding can be gently re-heated in a microwave.
Pudding and caramel sauce can also be frozen separately for up to 1 month.

Photo: Sticky Date Pudding