Sticky date and caramel pudding

Ingredients

Melted butter, to grease

150g pitted dates, coarsely chopped

125ml (1/2 cup) water

1/2 teaspoon bicarbonate of soda

1 teaspoon 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

Caramel sauce

100g (1/2 cup, firmly packed) brown sugar

1 tablespoon cornflour

375ml (1 1/2 cups) boiling water

1 tablespoon golden syrup

Method

Step 1

Preheat oven to 180°C. Brush a 1.5L (6-cup) capacity ovenproof dish with melted butter to lightly grease.

Step 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.

Step 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.

Step 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.

Step 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.

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