Sticky Date Puddings with Caramel Sauce
Ingredients
to make the pudding
- 1 cup pitted dates, chopped
- 1/2 cup water
- 1/2 cup orange juice
- 1 tsp bi-carb soda
- 80g butter, cubed and softened
- 3/4 cup brown sugar
- 2 extra large eggs
- 1 1/2 cups self raising flour
- 1 tsp cinnamon
to make the caramel sauce
- 1 cup brown sugar
- 125g butter, cubed
- 200mL Bulla Thickened Cream
- 1 cinnamon stick
to serve
- additional Bulla Thickened Cream
Tip
- Orange juice can be substituted with water and vice versa.
Cooking Directions
- Preheat oven to 180°C (160°C fan-forced). Line a 5cm deep, 20cm x 20cm oven tray with baking paper. Place dates, water and orange juice in a small saucepan. Bring to the boil, stir in the bi-carb soda, remove from heat and set aside.
- Using electric beaters, combine butter and sugar in a mixing bowl until pale and creamy. Add eggs one at a time, incorporating well before adding the next.
- Fold in the flour and cinnamon, alternating with the date mixture until all combined and mix is smooth. Pour into prepared pan and cook for 30-35 minutes or until an inserted skewer comes out clean.
- Meanwhile for the sauce, combine all ingredients in a saucepan, bring to the boil and simmer for several minutes until smooth.
- To serve, cut pudding into portions, place onto a serving plate and drizzle with caramel sauce and additional Bulla Thickened Cream.
Ingredients
to make the pudding
- 1 cup pitted dates, chopped
- 1/2 cup water
- 1/2 cup orange juice
- 1 tsp bi-carb soda
- 80g butter, cubed and softened
- 3/4 cup brown sugar
- 2 extra large eggs
- 1 1/2 cups self raising flour
- 1 tsp cinnamon
to make the caramel sauce
- 1 cup brown sugar
- 125g butter, cubed
- 200mL Bulla Thickened Cream
- 1 cinnamon stick
to serve
- additional Bulla Thickened Cream
Tip
- Orange juice can be substituted with water and vice versa.