What’s better than the traditional sticky date pud with caramel sauce? The self-saucing version!
1½ cups dates, pitted and chopped in half
¾ cup boiling water
1 tsp baking soda
125g butter, softened
½ cup brown sugar
2 eggs
1 cup self-raising flour
50g unsalted butter
1½ cups brown sugar
1½ cups water
Place the dates, water and baking soda in a bowl and allow to stand for 5 minutes. Place the butter and sugar in a food processor and process until well combined. Add the eggs and flour and process until just combined, then add in half the soaked dates and all their soaking liquid. Process until just combined. Fold in the remaining dates. Pour the mixture into a 2-litre-capacity baking dish.
Place the remaining butter, sugar and water in a small pot and heat until the butter is melted and the sugar has dissolved. Gently pour this over the pudding mixture.
Bake for 40–45 minutes at 175C or until firm to touch. Allow to stand for 10 minutes, then serve with a big dollop of ice cream.
