Sticky Date Puddings with Caramel
Rich, sweet and completely decadent, enjoy!
Ingredients
- 250g pitted dates
- 1 cup plain flour
- 50g butter (chopped)
- 50g butter
- 1/2 cup double thick cream
- 1 tsp bicarbonate of soda
- 2/3 cup cream
- 2 free range eggs
- 1/2 cup firmly packed brown sugar
- 2/3 cup firmly packed brown sugar
Method
- Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole Texas muffin pan. Line bases with baking paper.
- Combine dates, bicarbonate of soda and 1 cup boiling water in a food processor. Cover with lid and stand for 5 minutes. Process until smooth. Add butter and sugar, then process until smooth and combined. Add eggs and flour, then process until just combined.
- Divide mixture evenly among muffin pan holes. Bake for 25 minutes or until a skewer inserted into centre of 1 pudding comes out clean. Stand puddings for 2 minutes before turning out onto a wire rack to cool slightly. Discard paper.
- Meanwhile, to make the caramel sauce, combine all the ingredients in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, for 5 minutes or until sauce thickens. Remove from heat.
- Serve puddings warm with caramel sauce and cream.
