Sticky date pudding

Ingredients for the Pudding:

• 400g pitted dates, chopped
• 1 ½ cups water (or 1 cup water, ½ cup orange juice)
• 125g butter, softened
• 2 tbsp golden syrup
• 1 cup brown sugar
• 1 tsp vanilla extract
• 1 tsp bicarbonate of soda (baking soda)
• 2 eggs
• 2 cups self-raising flour, sifted
• Zest of one orange, finely grated

Ingredients for the Caramel Sauce:

• 2 cups brown sugar
• 300ml thickened cream
• 2 tbsp golden syrup
• ½ tsp vanilla extract
• 60g butter

Method:

1. Preheat your oven to 180C. Grease and line the base of a 7cm deep, 22cm (base) cake pan. Alternatively, you can use an oblong Pyrex dish.
2. In a pot, combine the dates, orange zest, butter, golden syrup, water, and sugar. Heat this mixture until it just boils, then reduce the heat and simmer for 1 minute.
3. Turn off the heat, add the bicarbonate of soda and vanilla to the mixture. Allow this to stand for 20 minutes.
4. Add the eggs one at a time to the mixture, beating well after each addition. Using a large metal spoon, fold in the sifted flour until well combined.
5. Spoon the mixture into the prepared cake pan. Bake at 150C for 35 to 40 minutes, or until a skewer inserted into the centre of the pudding comes out clean.

Preparing the Caramel Sauce:

6. Combine all the sauce ingredients in a saucepan over medium heat. Stirring often, cook until the sauce comes to a boil. Reduce the heat to medium-low and let it simmer for 2 minutes.
7. Pierce the warm pudding all over with a skewer. Pour 1/2 cup of the warm caramel sauce over the pudding and let it stand for 10 minutes.
8. Cut the pudding into wedges. Serve warm, drizzled with the remaining caramel sauce. Enjoy!