Sticky Date Pudding

A take on the classic sticky Date pudding , a true burst of flavor.

Ingredients

Date pudding

• 1 3/4 cups (245g) seeded dried dates, chopped coarsely
• 1 1/2 cups (375ml) boiling water
• 1 teaspoon bicarbonate of soda
• 90 grams butter, softened
• 1 1/4 cups (275g) firmly packed brown sugar
• 3 eggs, beaten lightly
• 1 1/2 cups (225g) self-raising flour
• 1/3 cup (35g) walnuts
• 1/3 cup (40g) pecan

Salted Caramel Sauce

• 1 cup (220g) firmly packed brown sugar
• 300 ml cream
• 100 grams butter, chopped coarsely
• 1 teaspoon sea salt flakes

Instructions

For the Sticky Date pudding:

• Preheat oven to 180°C/160°C fan. Grease a deep 22cm round cake pan; line base and side with baking paper.
• Combine dates and the water in a medium heatproof bowl. Stir in soda; stand for 5 minutes.
• Process date mixture with butter and sugar until smooth. Add egg and flour to mixture; process until just combined. Spread mixture into pan; sprinkle evenly with nuts.
• Bake pudding for 1 hour or until a skewer inserted into the centre comes out clean. Stand pudding in pan for 10 minutes before turning, top-side up, onto a wire rack.

For the caramel sauce:

• Stir ingredients in a medium saucepan over medium-low heat, without boiling, until sugar dissolves. Simmer, stirring, for 3 minutes. Remove from heat; stir in salt.
• Drizzle the sauce on top of hot pudding with ¼up cup of the salted caramel sauce. Serve pudding with remaining sauce.