INGREDIENTS

Serves 8

300 grams pitted dates, chopped roughly

1 teaspoon baking soda

1½ cups boiling water

125 grams unsalted butter - room temperature

180 grams [1 cup] brown sugar

2 teaspoons vanilla extract or paste

2 large eggs

300 grams [2 cups] self raising flour

½ teaspoon salt

CARAMEL SAUCE

180 grams [1 cup] brown sugar

300ml cream

2 tablespoons golden syrup

¼ teaspoon salt

1 teaspoon vanilla extract or paste

METHOD

Preheat your oven to 180C [350F]. Butter and flour a deep 20cm round cake tin and line the base with baking powder. Set aside. 

Place the chopped dates and baking soda in a bowl and pour over the boiling water. Set aside for 20 - 30 minutes. 

In the bowl of your electric mixer, fitted with the flat paddle attachment,  cream the butter and sugar together on a medium to high speed until light and fluffy – around 4-5 minutes, scraping down sides of the bowl as needed. Add the eggs and vanilla and beat on a medium speed until mixture is smooth - about a minute. 

With a metal spoon, fold the cooled date mixture through the batter until combined. Do not worry at this stage if the mixture looks like it is split - this is how it should look. 

Carefully stir through the sifted flour and salt until just combined. 

Pour the mixture into your prepared cake tin and bake for 40-45 minutes until the top springs back when touched or a skewer inserted into the middle comes out clean. 

Allow to stand for 10 - 15 minutes before removing and placing on a wire rack to cool completely. 

CARAMEL SAUCE

Combine all the ingredients in a small saucepan and stir over a medium heat until it comes to a boil.  Turn the heat to low and allow to simmer for 3-4 minutes until the sauce thickens. 

STORAGE

Store the pudding in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. 

The caramel sauce can be stored in the refrigerator for up to a week. 

TIPS + TRICKS

I always double the caramel sauce recipe - it is better to have too much than not enough. 

If you halve this recipe, it makes a 4 cup capacity steamed pudding. Just butter your pudding bowl and line the top with baking paper.  Pour your mixture evenly between the bowls before covering with baking paper and then the lid.  

Place the bowls into a saucepan with boiling water coming halfway up the sides of the basin and place over low heat. Allow to steam for an hour or until a skewer inserted into the middle comes out clean. 

Remove the pudding bowl from the water in the saucepan and stand for 10 minutes before turning the pudding onto a plate for serving.