Sticky Date Pudding With Caramel Sauce
- 1 cup dates, dried, chopped, (chopped fine)
- 1 teaspoon bicarbonate soda
- 1 cup boiling water
- 90 g butter
- 12 cup brown sugar, firmly packed
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1 12 cups self-rising flour
- 12 cup walnuts, chopped, (optional)
- 300 ml cream
- 1 cup brown sugar
- 1 tablespoon golden syrup
- 1 tablespoon butter
DirectionsIn a medium bowl, mix the dates (use kitchen scissors to chop the dates rather than a knife), bicarb and water together.
Set aside for 10-12 minutes.
In a large bowl, cream the butter and sugar.
Add the eggs one at a time.
Beat in the vanilla.
Fold in the cooled date mix and the flour.
Pour into a greased 20cm round cake tin.
Bake at 180oC for 40-45 minutes.
Cool for 5 minutes, cut and serve from the tin (it keeps it warm).
Place all the ingredients in a medium pot and stir over a medium heat until combined.
Simmer gently until thickened (about 5 -8 minutes).
To serve: pour over the pudding and let it soak a little before eating.