This version of sticky date pudding is easy and rich with dates. A pudding cake with caramel sauce served over the top.
1 3/4 cups dates, pitted and diced
1 teaspoon bicarbonate of soda
1 1/2 cups (375ml) boiling water to cover
3/4 cup (90g) white sugar
1 cup (125g) self-raising flour
3/4 cup (125g) packed brown sugar
2/3 cup (165ml) evaporated milk
1 teaspoon vanilla essence
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Directions Preparation:15min › Cook:40min › Extra time:55min › Ready in:1hour50min
Preheat oven to 180 degrees C.
In a small bowl combine the dates and bicarbonate of soda. Pour enough boiling water over the dates to just cover them.
Cream the butter with the white sugar until light. Beat in the eggs and mix well to combine.
Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into one 20cm round cake tin.
Bake at 180 degrees C for 30 to 40 minutes. Let cool. Slice and serve with warm caramel sauce.
To Make Caramel Sauce: In a small saucepan combine the brown sugar, evaporated milk, vanilla and butter. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes stirring occasionally. Use immediately.