Sticky Date Pudding with Caramel Sauce & Cream
4 steps | Dessert | Serves 4+
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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Ingredients
1 packet
Diced Dried Dates
(May be present Egg, Gluten, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
sponge mix
(Contains Gluten; May be present Peanut, Tree Nuts, Sesame, Sulphites, Soy, Milk. )
1 packet
Caramel Sauce
(Contains Milk; )
½ bottle
cream
(Contains Milk; )
Not included in your delivery
110 g
butter
(Contains Milk; )
2
eggs
(Contains Egg; )
Nutrition Values
Utensils
Instructions
Boil the kettle. Preheat the oven to 200°C/180°C fan-forced. Roughly chop the diced dried dates. Pour 1/2 cup boiling water into a large 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 medium saucepan. Add the sponge mix, melted butter and eggs to the bowl with the dates and water and mix until well combined.
Generously grease a 15x20cm baking dish on all surfaces and pour in the sticky date mixture. 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 holes into 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).
