Sticky Date Pudding
with Salted Caramel Sauce & Cream | Serves 4+
Finish your dinner 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.
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/ Serving 4 people
/ Serving 4 people
½ packet
basic sponge mix
(ContainsGlutenMay be present Milk, Tree Nuts, Peanuts, Sesame, Soy)1 packet
light cooking cream
(ContainsMilk)1 packet
pitted dates
(May be present Milk, Tree Nuts, Peanuts, Sesame, Soy, Sulphites)2 packet
caramel sauce
(ContainsMilk)Not included in your delivery
110 g
butter
(ContainsMilk)½ packet
brown sugar
(May be present Milk, Tree Nuts, Peanuts, Sesame, Soy, Gluten)2
eggs
(ContainsEgg)½ cup
boiling water
Boil the kettle. Preheat oven to 200°C/180°C fan-forced. Roughly chop dates. Pour 1/2 cup boiling water into a large heatproof bowl and add the dates. Stir and set aside until lukewarm, 10 minutes.
TIP: Reserve the water as it's used in step 2!
While the dates are soaking, melt the butter in the microwave or in a saucepan. Add basic sponge mix (see ingredients), brown sugar (see ingredients), butter and eggs to the bowl with dates and water and mix until well combined.
Generously grease the base and sides of the baking dish and pour in sticky date batter. Bake until just firm to the touch, 35-40 minutes. When the pudding has 5 minutes cook time remaining, heat a small saucepan over medium heat. Cook caramel sauce, whisking, until it starts to bubble, 4-5 minutes. Poke a few holes in top of pudding and pour over sauce.
TIP: To check if the pudding is done, stick a toothpick or skewer in the centre. It should come out clean.
Divide sticky date pudding between bowls. Serve with light cooking cream.