INGREDIENTS

  • 125g pitted dates, chopped
  • ½ tsp bicarb soda
  • ¾ cup boiling water
  • 62g butter, softened
  • ½ cup brown sugar
  • ½ teaspoon vanilla
  • 1 egg
  • ½ C + 6 Tbsp SR Flour, sifted

CARAMEL SAUCE

  • 1 cup brown sugar
  • 300ml thick cream
  • 1/2 teaspoon vanilla
  • 60g butter

METHOD

  1. Preheat oven to 180°C. Grease individual pudding cups.
  2. Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes. Mash with a potato masher or fork until it resembles sloppy porridge.
  3. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Beat in egg. Using a large metal spoon, fold through date mixture and flour until well combined.
  4. Spoon mixture into prepared pudding cups – only fill to 2/3. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.
  5. Make sauce Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.
  6. Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.