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Sticky Date Pudding

with Caramel Sauce & Cream

Allergens:
Milk
Gluten
Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total50 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

Caramel Sauce

1 packet

Diced Dried Dates

1 packet

Cream

1 packet

Basic Sponge Mix

1 packet

Brown Sugar

Nutrition Values

Calories1700 kcal
Energy (kJ)7120 kJ
Fat55.4 g
of which saturates35.5 g
Carbohydrate284 g
of which sugars199 g
Dietary Fibre7 g
Protein17 g
Sodium1870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

• Preheat oven to 200°C/180°C fan-forced. Boil the kettle. • Finely chop diced dried dates. • Pour 1/2 cup boiling water into a large heatproof bowl, then add dates. Stir and set aside until lukewarm, 10 minutes. TIP: Reserve the water to use in step 2!

2

• While the dates are soaking, melt the butter in a small saucepan. • To the bowl with the soaked dates, add basic sponge mix (see ingredients), brown sugar(see ingredients), melted butter and the eggs. Mix until well combined.

3

• Generously grease base and sides of the baking dish and pour in sticky date batter. Bake until just firm to the touch, 35-40 minutes. • When the pudding has 5 minutes remaining, return saucepan to medium heat. Cook caramel sauce, whisking, until starting to bubble, 4-5 minutes. • Poke a few holes in the top of the cooked pudding and pour over caramel sauce. TIP: To check if the pudding is done, stick a toothpick or skewer in the centre, it should come out clean.

4

• Divide sticky date pudding between bowls. • Top with cream (see ingredients) to serve. Enjoy!