© Photography by Simon Smith
A moist cake served with a warm sticky sauce.
Serves 6
Preparation time: 10 minutes
Cooking time: 40-50 minutes
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175g (6oz) dates, stoned and chopped
1 tsp 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.
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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. Fold in the flour, and then stir in the date mixture and vanilla. Pour into the prepared tin.
Bake in the centre of the oven for 40-50 minutes until cooked (test with a skewer).
For the sauce: heat the Carnation Caramel gently in the microwave or in a pan. Pour a little of the hot caramel over the warm pudding as it comes out of the oven, to glaze. Cut the pudding into squares for individual servings, and pour over extra caramel.
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Other desserts you might like:
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Super Speedy Millionaire's Shortbread
Caramel and Orange Custard Tart
Toffee Ripple Cheesecake
Butterscotch Fondue
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