Sticky date pudding
Recipe by Chef Hayley Sutherland
1 ½ cup (210g) chopped pitted dates
1 cup (250ml) boiling water
1 teaspoon bicarbonate of soda
100g butter, chopped
¾ cup (135g) Selati Demerara sugar
1 cup (150g) self-raising (self-rising) flour
Double (thick) cream for serving
150g butter, chopped
1 cup (250ml) single (pouring) cream
1 ½ cup (265g) Selati Demerara sugar
Preheat oven to 180ºC. Place the dates, water and bicarbonate of soda in a bowl and allow to stand for 5 minutes. Place the date mixture in the bowl of a food processor with the butter and sugar and process until well combined. Add the eggs and flour and process until just combined. Pour into a lightly greased 26cm x 16cm tin lined with non-stick baking paper.
Bake for 30–35 minutes or until cooked when tested with a skewer. Cool in the tin for 10 minutes. Cut into squares.
To make the toffee sauce, place butter, cream and sugar in a saucepan over medium heat and stir until butter is melted. Bring to the boil and cook for 5 minutes or until thickened slightly. Spoon over puddings and top with cream. Serves 6.