Sticky Date Pudding

Ingredients (for Caramel Sauce)

⅓ cup brown sugar, firmly packed

⅓ cup thickened cream

25g butter

2 tsp golden syrup

Ingredients (for Custard)

1 tbsp custard powder

1 tbsp (15gm) sugar

1 cup of milk

Method (for Puddings)

1. Preheat oven to 180° C. Brush two 185 ml (cup) capacity muffin pans with melted butter to lightly grease.

2. Combine dates, ginger and water in a small saucepan over a medium heat. Cook for 1 minute or until dates soften slightly. Remove from heat.

3. Stir in the bicarbonate of soda and set aside for 5 minutes to soak. 

4. Sift the flour and mixed spice into a large bowl. Add the sugar and stir to combine.

5. Make a well in the centre of the flour mixture. Add the date mixture, egg, butter, milk and vanilla essence and stir until well combined.

6. Spoon mixture into the prepared pans. Bake in preheated oven for 20-25 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside for 5 minutes to cool slightly. 

Method (for Caramel Sauce)

1. For the caramel sauce, combine all ingredients in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves.

2. Increase heat to medium and simmer for 2-3 minutes or until sauce thickens slightly.

Method (for Custard)

1. Combine custard powder and 2 tbsp of the milk in a small bowl. Stir until well combined.

2. Place custard mixture, sugar and remaining milk in a small saucepan over medium-low heat.

3. Stir constantly until custard comes to the boil and thickens. Reduce heat to low and simmer, stirring for 1 minute.

To serve, divide the custard among serving bowls. Place a pudding in each bowl and drizzle with caramel sauce while still warm.