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
- Preheat oven to 180°C (160°C fan-forced). Lightly grease a 23cm round spring-form tin and line with baking paper.
- For the pudding, combine dates, bicarbonate soda and boiling water together in a small bowl. Cover and leave to stand for 15 minutes.
- 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.
- 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.
- 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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