Add caramel to anything and, well, you’ve pretty much won me over. This pantry-staple pudding is one of my go-to winter desserts, and it’s delicious served warm and with vanilla ice cream, if you have some on hand, for the ultimate indulgence. I’ve made it in every size imaginable, from individual ramekins to giant, catering-sized baking trays and it always turns out perfectly.
Makes: 6 serves
Takes: 15 minutes to prep; 30 minutes to cook
1½ cups dates, pitted and chopped
1 cup boiling water
1 teaspoon baking soda
100g butter, chopped
¾ cup brown sugar
1 cup self-raising flour
150g butter, chopped
1 cup cream
1½ cups brown sugar
Method: Preheat your oven to 180°C. Line a baking tin with baking paper. To make the pudding, place the dates, water and baking soda in a bowl and leave to stand for 5 minutes. Transfer the date mixture to a food processor and add the butter and brown sugar. Process until well combined. Add the eggs and flour and pulse until just combined. Pour the batter into the lined baking tin. Bake for 30–35 minutes, until a skewer inserted into the middle of the pudding comes out clean. Leave the pudding to cool in the tin for 10 minutes before cutting into squares.
To make the caramel sauce, heat the butter, cream and brown sugar in a medium-sized saucepan over a medium heat until the butter has melted, stirring constantly. Bring to the boil and cook for 5 minutes until thickened. Spoon the caramel sauce over the pudding and serve with ice cream.