Sticky date pudding

With winter just a few days away, a sticky date pudding seems like a timely idea!

• 250g pitted dates, chopped
• 1 teaspoon bicarbonate of soda
• 1 1/2 cups boiling water
• 125g butter, softened
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 3/4 cups White Wings Self-Raising Flour, sifted

Caramel sauce

• 1 cup brown sugar
• 300ml thickened cream
• 1/2 teaspoon vanilla extract
• 60g butter

Energy 2833kJ	Fat saturated 22.00g
Fat Total 34.00g	Carbohydrate sugars 61.00g
Carbohydrate Total 84.00g	Dietary Fibre 4.00g
Protein 7.00g	Cholesterol 146.00mg
Sodium 674.42mg

All nutrition values are per serve.

1. Step 1

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

2. Step 2

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

3. Step 3

   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.

4. Step 4

   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.

5. Step 5

   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.

6. Step 6

   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.