Sticky Date Pudding with Caramel Sauce
Author: Smeg

Prep Time: 5

Cook Time: 35

Cooling time: 15

Total Time: 55

Servings people

Appliance/Function:

• Combi Steam Oven

• Induction cooktop

Chop 250 g dates. Place the dates and 250 ml water into a medium-sized induction pot on level 5. Heat gently until the mixture comes to the boil. Reduce heat to level 2 or low and simmer for 2 minutes. Remove from heat.
Add 1 tsp baking soda and stir. The date mixture should bubble and become foamy. Allow the mixture to sit for a few minutes, then add 60 g butter and stir through to melt. Stir 100 g brown sugar into the date and butter mixture. Cool to almost room temperature.
Add 2 eggs and mix well. Add 250 g self-raising flour and mix until thoroughly combined. Preheat Combi Steam Oven to 100 °C steam.
Lightly grease a 12-hole muffin tin or 12 dariole moulds with oil spray. Place a small square of baking paper into the bottom of each mould. Divide the mixture evenly between the moulds. If using individual moulds, place them onto a perforated steam container and cook on shelf position 3 for 25 minutes.

Place 300 ml cream, 1 cup brown sugar and 100 g butter in a small induction pot on level 2. Heat slowly for a few minutes, until the butter is melted. Stir gently to combine all the ingredients until a smooth sauce. Reduce heat to level 1 to keep warm until ready to use.

When cooked, loosen puddings slightly by running a knife around the edge of the pudding, and turn out onto a serving plate. Serve immediately with the caramel sauce and cream or ice cream.