Sticky Date & Caramel Pudding
Raelene Callus
ingredients
Ingredients- Melted butter, to grease
- 150g pitted dates, coarsely chopped
- 125ml (1/2 cup) water
- 1/2 tsp bicarbonate of soda
- 1 tsp finely grated fresh ginger
- 150g (1 cup) self-raising flour
- 55g (1/4 cup, firmly packed) brown sugar
- 60ml (1/4 cup) milk
- 60g butter, melted
- 1 egg, lightly whisked
- Vanilla ice-cream, to serve
- 100g (1/2 cup, firmly packed) brown sugar
- 1 tbs cornflour
- 375ml (1 1/2 cups) boiling water
- 1 tbs golden syrup
directions
- 1
Preheat oven to 180°C. Brush a 1.5L (6-cup) capacity ovenproof dish with melted butter to lightly grease.
- 2
Combine the dates and water in a saucepan. Bring to the boil over high heat. Remove from heat. Add the bicarbonate of soda and ginger and combine. Set aside for 15 minutes to cool.
- 3
Sift the flour into a large bowl. Add the sugar and combine. Make a well in the centre. Combine the milk, butter and egg in a jug. Gradually pour the egg mixture into the flour mixture and combine. Add the date mixture and combine. Pour into the prepared dish and use the back of a spoon to smooth the surface.
- 4
To make the sauce, combine the sugar and cornflour in a bowl. Sprinkle over the pudding mixture in the dish. Combine the boiling water and golden syrup in a jug and pour over the sugar mixture.
- 5
Bake in oven for 35-40 minutes or until a skewer inserted halfway into the centre comes out clean. Set aside for 5 minutes to cool slightly. Serve with ice-cream, if desired.
Source: Good Taste
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