Sticky Date Pudding
with Caramel Sauce & Cream | Serves 4
Finish your night off with the very best kind of pudding – sticky date! Cakey on top and densely rich underneath, it's studded with chewy dates and topped off with an oozy caramel sauce for an indulgent dessert that never fails to please.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Pitted Dates
(May be present: Milk, Peanut, Sesame, Soy, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Walnut. )
½ packet
Basic Sponge Mix
½ packet
Brown Sugar
2 packet
caramelised onion chutney
1 packet
light cooking cream
(Contains Milk;)
Not included in your delivery
½ cup
boiling water
110 g
butter
2
egg
(Contains Egg;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Preheat oven to 200°C/180°C fan-forced. • Roughly chop pitted dates. • Pour 1/2 cup boiling water into a large heatproof bowl, then stir in dates. • Set aside until water is lukewarm, 10 minutes.
• While the dates are soaking, melt the butter in the microwave or a saucepan. • Add basic sponge mix (see ingredients), brown sugar(see ingredients), melted butter and the eggs to the bowl with the dates and water. Mix until well combined.
• Generously grease the base and sides of a baking dish. Pour in pudding batter. Bake until just firm to the touch, 35-40 minutes. • When the pudding has 5 minutes remaining, heat a small saucepan over medium heat. Cook caramel sauce, whisking, until it starts to bubble, 4-5 minutes. • When the pudding is ready, poke a few holes in the pudding. Pour over caramel sauce.
TIP: To check if the pudding is cooked, stick a toothpick or skewer in the centre. It should come out clean.
• Divide sticky date pudding between bowls. Serve topped with light cooking cream. Enjoy!