Sticky Date Pudding


250g pitted dates, chopped

1 teaspoon bicarbonate of soda

1 1/2 cups boiling water

125g butter, softened

1 cup brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups self raiding flour, sifted

Caramel sauce

1 cup brown sugar

300ml thickened cream

1/2 teaspoon vanilla extract

60g butter

Preheat oven to 180 C, grease and line the base of a 7 centimeter deep 22 centimeter base cake pan

Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.

Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs one at a time beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined. Spoon mixture into prepared cake pan. Bake for 30 to 40 minutes or until a skewer inserted into the center comes out clean. Turn onto a plate.

Make sauce combine all ingredients in a saucepan over medium heat. Cook stirring often until sauce comes to the boil. Reduce heat to medium low. Simmer for two minutes.

Pierce pudding all over with a skewer. Pour half a cup of warm sauce over warm pudding. Stand for 10 minutes.Cut into wedges and serve with remaining sauce.

Thanks to Karen Schneider@Learning Transformations Unit, Swinburne University who kindly made this for us and shared the recipe.


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