Make your own Sticky Date Pudding for a special occasion or dinner party.
Sticky Date Pudding
Ingredients
175g pitted dates, roughly chopped
300ml water
1 teaspoon bicarbonate of soda
60g Western Star Chef's Choice Butter, softened
3/4 cup caster sugar
2 eggs
1 1/4 cups self raising flour
1 teaspoon vanilla extract
Method
Combine dates and water in a saucepan and bring to the boil over medium heat. Remove from heat, stir in bicarbonate of soda and stand for 30 minutes
Cream butter and sugar until pale and creamy. Add eggs one at a time, beating well between each addition. Gently fold in flour, followed by date mixture and vanilla extract
Pour mixture into a buttered and lined 18cm square cake pan. Bake at 160°C for 45-50 minutes or until golden and cooked when tested with a skewer
Caramel Sauce
Ingredients
1 cup brown sugar
1/2 cup Western Star Thickened Cream
125g Western Star Butter, softened
1/2 teaspoon vanilla extract
Method
Combine brown sugar, cream, butter and vanilla in a saucepan and bring to the boil stirring continuously. Simmer for 3 minutes
To Serve
Ingredients
Double cream or vanilla ice cream
Method
Serve wedges of date pudding with hot caramel sauce, and double cream or ice cream