Warm, rich and irresistibly indulgent, this classic sticky date pudding is the ultimate comfort dessert. Soft, caramelised date pudding is drenched in a buttery caramel sauce and served warm for a dessert that’s made for cosy evenings. Add a scoop of vanilla ice cream for the perfect contrast of hot and cold, or a pinch of cinnamon for a warming spiced twist.
Sticky date pudding with caramel sauce
Ingredients
- 1 ½ cups pitted dried dates
- 1 ¼ cups boiling water
- 1 tsp bicarbonate of soda
- ¾ cup brown sugar
- 60 g butter, chopped
- 2 eggs
- 1 cup self-raising flour
- Caramel sauce
- 1 cup firmly packed brown sugar
- 300 ml pouring cream
- 100 g butter, chopped
Instructions
Preheat the oven to 180ºC. Grease a 22cm (9in) round cake pan; line base with baking paper.
Combine dates, water and baking soda in a food processor and place the lid on the processor. Allow to stand for 5 minutes.
Add sugar and butter to the date mixture and pulse mixture for 5 seconds or until dates are coarsely chopped. Add eggs, then flour; pulse mixture for 10 seconds or until all ingredients are combined. Scrape any unmixed flour back into the mixture with a rubber spatula; pulse again to combine ingredients. Pour mixture into pan.
Bake pudding for 55 minutes or until a skewer inserted into the centre comes out clean. Leave pudding in the pan for 5 minutes before turning, top-side up onto a plate.
For the Caramel sauce
Stir sugar and cream in a pot over a high heat until sugar dissolves. Reduce heat to a simmer for 5 minutes or until mixture is reduced slightly. Whisk in butter, piece by piece, until melted. Remove from heat.
Serve hot pudding with warm caramel sauce.
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Also See: Crunchie pavlovas with banana
https://www.foodandhome.co.za/on-shelf/crunchie-pavlovas-with-banana
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A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.