Sticky Date Pudding

Ingredients

250 grams pitted dates, chopped
1 teaspoon bicarbonate soda
1 1/2 cup boiling water
125 grams butter, melted
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups self-raising flour, sifted

Caramel Sauce


1 cup brown sugar
300ml thickened cream
1/2 teaspoon vanilla sugar
60 grams butter

Method

Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.

Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.

Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.

Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.

1. 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.
2. 
   
3. 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.