Sticky date pudding with burnt caramel sauce
Found on Taste.com.
Ok, technically not dinner. But you should always plan to end your winter meals with a warm, sweet treat. It’s only fair to yourself and your family. This sticky date pudding recipe by Sarah Hobbs is just the thing – dates are full of glorious nutrients and caramel is just delicious, really.
2 cups pitted dates, finely chopped
1 cup boiling water
1 tsp baking soda
125 g butter, softened
3/4 cup brown sugar
1 cup self-raising flour
1/2 cup plain flour
1 tsp ground cinnamon
Double cream, to serve
Burnt caramel sauce
1 cup caster sugar
300 ml pure cream
1 tsp sea salt flakes
50 g butter
Preheat oven to 180°C/160°C fan-forced. Grease 8 holes of 2 x 6-hole, 3/4-cup-capacity Texas muffin pans. Line base of each hole with a round of baking paper. Combine dates, boiling water and baking soda in a large heatproof bowl. Set aside for 10 minutes to soak.
Using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition until just combined. Stir in flour mixture, cinnamon and date mixture. Spoon evenly among prepared holes. Bake for 20 to 25 minutes or until a skewer inserted into the center of 1 pudding comes out clean. Set aside for 10 minutes to cool.
Meanwhile, make burnt caramel sauce Place caster sugar in a large, deep frying pan over medium-high heat. Cook, stirring constantly with a wooden spoon, for 6 to 8 minutes until sugar melts and caramelizes to a dark brown. Remove from heat. Carefully pour in the cream (mixture will spatter at this stage). Add salt and butter. Return to low heat. Cook, stirring, for 5 minutes or until toffee dissolves and sauce thickens slightly.
Transfer puddings to serving plates. Drizzle with hot caramel sauce. Serve with double cream.