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How to make Sticky date self saucing pudding with ginger caramel sauce

Yield = 8
Prep time: 0:25
Cook time: 0:30
Total time: 0:55

Ingredients

  • 1 cup (150g) self-raising flour
  • 1 cup (160g) pitted dates
  • 1/2 cup (110g) firmly packed brown sugar
  • 1/2 teaspoon bicarbonate of soda
  • 2/3 cup (160ml) milk
  • 1 teaspoon ground cinnamon
  • 40g butter, melted
  • Vanilla ice-cream, to serve

Ginger caramel sauce

  • 1/2 cup (110g) firmly packed brown sugar
  • 40g butter, chopped
  • 2 teaspoons ground ginger

Method

  • Step 1 Preheat oven to 180C. Grease an 8-cup (2L) baking dish.
  • Step 2 Process flour, dates, sugar, bicarbonate of soda, milk, cinnamon and butter in a food processor until just smooth. Pour into prepared dish.
  • Step 3 To make the ginger caramel sauce, combine the sugar, butter, ginger and 1 1/4 cups (310ml) water in a small saucepan. Stir over low heat until sugar dissolves. Increase heat to medium-high. Bring to a simmer.
  • Step 4 Carefully pour the sauce over the back of a wooden spoon onto the date mixture. Bake for 25 mins or until the top is set. Set aside for 10 mins to stand.
  • Step 5 Serve the pudding with vanilla ice-cream.