Sticky Date Pudding

Puddings

1 cup water
400g pitted dates, chopped roughly
150g butter
2 tbsp golden syrup 2 tbsp golden syrup
2 tbsp sugar
1 tsp baking soda
1 cup plain flour (or gluten free option)
2 tsp cinnamon
2 free range eggs, lightly beaten

Caramel sauce
1/2 cup brown sugar
1/4 cup golden syrup
50g butter
1 cup cream
1 tsp vanilla essence

 Method

Preheat the oven to 180c conventional bake & grease either ramekins or a large baking dish with butter.

Add the water, dates, butter, golden syrup & sugar to a large saucepan over a medium heat.

Stir, bring to the boil & let it boil for 3 minutes, remove from the heat & leave to sit for 15 mins or until warm.

Add the baking soda to the date mixture & stir to combine.

Sift in the flour & cinnamon & add the eggs, stir until mixture is combined evenly.

Spoon mixture into preferred bake dish & bake for 35 minutes (15mins longer in a large dish)

To make sauce, heat all ingredients in a saucepan over a medium heat until dissolved, keep stirring.
Increase the heat & bring to a boil, then reduce heat & simmer for a further 5-8 minutes or just until the sauce turns
a nice caramel colour. Pour over pudding & serve with a cold creamy ice cream.

We all enjoyed this delicious warm pudding with a cup of herbal tea for afternoon tea, here at Kitchen kapers
& we know you all will love this recipe by Chelsea Winter.