Sticky Date Pudding with Chocolate Caramel Sauce
EASY 10 SERVES 30 MINS PREP 50 MINS COOKING
Ingredients
Pudding
- 1½ cups (210g) dried dates, pitted & chopped
- 1 tsp bicarbonate soda
- 1 cup (250ml) boiling water
- 100g unsalted butter
- 1 cup (220g) light muscavado sugar
- 3 extra-large free range eggs
- 1 cup (150g) wholemeal self-raising flour
- ¾ cup (105g) wholemeal plain flour
- 100g Haigh’s Dark Chocolate Pastilles, chopped
- ½ cup (25g) roughly chopped walnuts
Dark chocolate & salted caramel sauce
- 1 cup (220g) light muscavado sugar
- 1 cup (250ml) pouring cream
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 100g Haigh’s Dark Chocolate Pastilles
- 1 teaspoon salt flakes
Method
- Preheat oven to 180°C (160°C fan-forced). Lightly grease a large bundt tin.
- For pudding, place dates and bicarbonate soda together in a small mixing bowl and pour over boiling water. Cover and leave to stand for 15 minutes.
- Meanwhile, beat butter and sugar with electric beaters, until pale and fluffy. Add eggs one at a time, beating well between each addition. Add flours, chocolate & walnuts and cooled date mixture, stirring until well combined.
- Pour mixture into prepared tin and place in preheated oven for 50 minutes or until a skewer comes out of the centre clean. Remove from oven and allow pudding to cool in for 5 minutes. Using a spatula gently release the cake edges from tin and turn onto a serving plate.
- Meanwhile for the salted chocolate caramel sauce, combine sugar, cream, vanilla and butter together in a small saucepan over a medium heat, stirring until sugar dissolves. Bring to boil and cook for 5 minutes. Remove from heat, allow to cool for 10 minutes. Add chocolate and salt, stirring until melted and smooth.
- To serve, drizzle pudding with salted chocolate caramel sauce and serve with cream or vanilla ice cream.