Sticky Date Pudding With Salted Caramel Sauce

Sticky Date Pudding With Salted Caramel Sauce

Info

  • Prep  & Cook Time: 1.5 Hours (+ Standing Time)
  • Serves: 10

Ingredients

  • 13⁄4 cups (245g) seeded dried dates, chopped coarsely
  •  11⁄2 cups (375ml) boiling water
  •  1 teaspoon bicarbonate of soda
  •  90g butter, softened
  •  11⁄4 cups (275g) firmly packed brown sugar
  • 3 eggs, beaten lightly
  • 11⁄2 cups (225g) self-raising flour
  •  1⁄3 cup (35g) walnuts
  • 1⁄3 cup (40g) pecans

Salted Caramel Sauce

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

Method

  1. Preheat oven to 180°C/160°C fan. Grease a deep 22cm round cake pan; line base and side with baking paper.
  2. Combine dates and the water in a medium heatproof bowl. Stir in soda; stand for 5 minutes.
  3. 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.
  4. 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.
  5. Meanwhile, make salted caramel sauce.
  6. Drizzle top of hot pudding with 1⁄4 cup of the salted caramel sauce.
  7. Serve pudding with remaining sauce.

Salted Caramel Sauce

  1. Stir ingredients in a medium saucepan over medium-low heat, without boiling, until sugar dissolves.
  2. Simmer, stirring, for 3 minutes.
  3. Remove from heat; stir in salt.