Sticky Date Pudding

Serves 8

  • 1¾ cups chopped, pitted, dried dates

    1 teaspoon bicarbonate of soda

    60g butter, softened

    2/3 cup Bundaberg Raw Sugar

    2 eggs

    1 cup self-raising flour

    thick cream, to serve


    ¾ cup Bundaberg Rich Brown Sugar

    2 tablespoons Bundaberg Golden Syrup

    100g butter, chopped

    ¾ cup thickened cream
    1 teaspoon vanilla essence

1. Preheat oven to 170ºC. Grease and line a 20cm deep cake pan.
2. Combine dates and 1¼ cups water in a saucepan, bring to boil. Remove from heat and stir in soda, then let stand 5 minutes. Puree in a food processor.

3. Using an electric mixer, beat butter, raw sugar and eggs together for 2 minutes (do not be concerned if mixture appears to curdle). Stir in sifted flour, then date mixture. Pour into prepared pan. Bake 50 minutes – 1 hour or until cooked. Stand 10 minutes, then upturn onto a round platter.

4. Meanwhile, make sauce: place all sauce ingredients in a saucepan. Heat, stirring until boiling, then reduce heat and simmer 5 minutes.

5. Prick pudding all over with a fine skewer. Spoon half a cup of sauce over pudding. Let stand 5 minutes. Serve with remaining sauce and cream.