Finish your dinner off with the very best kind of pudding – sticky date! Cakey on top and densely rich underneath, it's studded with chewy dates and topped off with an oozy caramel sauce for an indulgent dessert that never fails to please.
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/ Serving 4 people
/ Serving 4 people
diced dried dates(May be presentEgg, Gluten, Tree Nuts, Sesame, Milk, Soy)
basic sponge mix(ContainsGlutenMay be presentTree Nuts, Sesame, Milk, Soy, Peanuts)
brown sugar(May be presentGluten, Tree Nuts, Sesame, Milk, Soy, Peanuts)
Boil the kettle. Preheat the oven to 200°C/180°C fan-forced. Finely chop the diced dried dates. Pour 1/2 cup boiling water into a large heatproof bowl and add the dates. Stir and set aside until lukewarm, 10 minutes.
TIP: Reserve the water to use in step 2!
While the dates are soaking, melt the butter in a small saucepan. Add the basic sponge mix (see ingredients), brown sugar (see ingredients), melted butter and eggs to the bowl with the dates and water and mix until well combined.
Generously grease the base and sides of the baking dish and pour in the sticky date batter. Bake until just firm to the touch, 35-40 minutes. When the pudding has 5 minutes cook time remaining, return the saucepan to a medium heat. Cook the caramel sauce, whisking, until starting to bubble, 4-5 minutes. Poke a few holes in the top of the pudding and pour over the caramel sauce.
TIP: To check if the pudding is done, stick a toothpick or skewer in the centre. It should come out clean.
Divide the sticky date pudding between bowls and top with the longlife cream (see ingredients).