Sticky Date Pudding
Ingredients
250g pitted dates, chopped
1 tsp bicarbonate soda
1 1/2 cups boiling water
125g unsalted butter, softened
1 cup brown sugar
1 tsp vanilla extract
2 eggs
1 3/4 cups self-raising flour, sifted
Caramel Sauce:
300ml Tatua Cooking Cream
1 cup brown sugar
1/2 tsp vanilla essence
60g butter
Method
- Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan (if making as one dessert), or alternatively grease 4-6 small cake/muffins molds of your choice.
- Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Set aside and allow to stand for 20 minutes.
- Using an electric or hand mixer, beat butter, sugar and vanilla extract together 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/molds. Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.
Caramel Sauce:
- Combine Tatua Cooking Cream and all sauce ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
Serves 6
To Serve:
Stand warm puddings for 10 minutes. Serve drizzled with caramel sauce and top with Tatua Dairy Whip Whipped Cream or ice cream if desired.
