We added a delicious crunch to the classic sticky date by topping it with roasted nuts. But don’t forget a generous pour of salted caramel sauce, too!
Would you prefer a classic sticky date pudding minus the nuts, individual sticky date puddings or a version with added ginger?
If you just can’t get enough of sticky date, try our sticky date dessert collection.
Ingredients
Method
Sticky date pudding
Preheat oven to 180°C/160°C fan. Grease a deep 22cm round cake pan; line base and side with baking paper.
Combine dates and the water in a medium heatproof bowl. Stir in soda; stand for 5 minutes.
Process date mixture with butter and sugar until smooth. Add egg and flour to mixture; process until just combined. Spread mixture into pan; sprinkle evenly with nuts.
Bake pudding for 1 hour or until a skewer inserted into the centre comes out clean. Stand pudding in pan for 10 minutes before turning, top-side up, onto a wire rack.
**Salted caramel sauce**. Stir ingredients in a medium saucepan over medium-low heat, without boiling, until sugar dissolves. Simmer, stirring, for 3 minutes. Remove from heat; stir in salt.
Drizzle the sauce on top of hot pudding with ¼up cup of the salted caramel sauce. Serve pudding with remaining sauce.
Both the pudding and the sauce can be made a day ahead. Store separately, covered, in the fridge. The pudding can also be frozen for up to 3 months. Defrost and warm individual slices in the microwave for about 30 seconds.
Note
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