“One of the nation’s most treasured desserts – Carnation Caramel makes an incredible sauce for this sweet and sticky pudding,” says Phil Vickery. “The perfect antidote to those grey, cold winter days.”
Recipe takes over 1 hour and serves six.
- 175g (6oz) dates, stoned and chopped
- 1tsp bicarbonate of soda
- 300ml (½pt) boiling water
- 55g (2oz) butter
- 175g (6oz) caster sugar
- 2 eggs
- 175g (6oz) self-raising flour
- 1tsp pure vanilla extract
For the sauce:
- 397g can Carnation Caramel
You will also need:
- A square cake tin, 18cm (7”), greased and base-lined with baking parchment or 6 individual greased oven-safe coffee cups or deep ramekins
- Preheat the oven to 180°C, 350°F, Gas Mark 4.
- Mix the dates and the bicarbonate of soda. Pour the hot water over and leave to soak while you make the batter. Whisk together the butter and the sugar, then add eggs, one at a time, beating well after each addition. Fold in the flour, and then stir in the date mixture and vanilla. Pour into the prepared tin or ramekins.
- Bake in the centre of the oven for 20-25 minutes for individual portions or 40-50 minutes for the square tin, until cooked (test with a skewer).
- For the sauce: spoon the caramel into a microwave safe bowl and heat for about 1 minute. Cut the pudding into squares for individual servings, and pour over the warm caramel sauce.