STICKY DATE PUDDING

PREP TIME: 15 MINS + SOAKING TIME

COOKING TIME: 1 HOUR

SERVES: 8

INGREDIENTS

 

Pudding

1 cup (140g) dates, pitted and chopped

1 teaspoon bicarbonate soda

1 cup boiling water

80g unsalted butter, softened

1 cup (220g) brown sugar

1 teaspoon mixed spice

1 teaspoon ground cinnamon

3 extra-large free-range eggs, at room temperature

1 ¼ cups (300g) mashed Spud Lite potato

1 ½ cups (225g) plain self-raising flour

 

Salted caramel sauce

1 cup brown sugar

300ml pouring cream

1 teaspoon vanilla extract

2 tablespoons unsalted butter

½ teaspoon salt flakes

METHOD

 

  1. Preheat oven to 180°C (160°C fan-forced). Lightly grease a 23cm round spring-form tin and line with baking paper.
  1. For the pudding, combine dates, bicarbonate soda and boiling water together in a small bowl. Cover and leave to stand for 15 minutes.
  1. Meanwhile, beat butter, sugar, mixed spice and cinnamon until pale and fluffy. Add eggs one at a time, beating well between each addition. Add potato, beating until combined. Add flour and date mixture, stirring until well combined.
  1. Pour mixture into prepared cake tin, smoothing the top with a spatula. Bake in preheated oven for 1 hour or until a skewer comes out of the centre clean. Remove from oven and allow pudding to cool for 5 minutes. 
  1. Meanwhile, for the salted caramel sauce, combine the sugar, cream, vanilla, butter and salt together in a small saucepan over a medium heat, stirring until sugar dissolves. Bring to the boil and cook for 5 minutes

To serve, place pudding on serving plate and drizzle over half the salted caramel sauce.  Serve pudding with remaining sauce and thick cream.

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