Sticky Date Pudding with Salted Honey Caramel Sauce
An Aussie favourite you can whip up in next to no time! Moist warm date pudding drenched in sweet and salty honey caramel sauce. Pantry staples have never looked to good!
Ingredients
- 1 1/4 cups dried pitted dates
- 1 1/2 cups boiling water
- 1 1/2 tsp bi-carb soda
- 150 g unsalted butter (chopped)
- 1/2 cup brown sugar
- 1/3 cup Bee Delicate Ironbark Honey
- 3 eggs
- 1 1/2 cups self raising flour
Salted Honey Caramel Sauce
- 1/2 cup brown sugar
- 3 tbsp unsalted butter
- 1/2 cup Bee Delicate Ironbark Honey
- 1 tsp salt flakes
- 1/4 cup thickened cream
Instructions
- Preheat oven to 160°C. Place the dates, water and bi-carb soda in a bowl and set aside for 5 minutes.
- Place the date mixture, butter, honey and brown sugar in a food processor and process until well combined. Add the eggs and flour and process until lightly combined.
- Grease and line a 20cm square tin with non-stick paper. Pour in the mixture and bake for 60–70 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes before turning out onto a wire rack.
- To make the salted honey caramel sauce, place the butter, cream, brown sugar, salt and honey in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 3-4 minutes or until thickened slightly.
- Remove from the heat and set aside for 5 minutes. The sauce will thicken slightly as it cools.
- Pour the caramel sauce on top of the pudding and sprinkle with extra salt flakes. Serve with cream or ice cream.
Notes
Nutrition
FEATURED
Bee Delicate Ironbark Honey
Ironbark Honey is extra light amber to pale amber and is one of the most popular honeys in our varietal range. It is delicate and very sweet with aromas of fresh beeswax. It has buttery, creamy flavours with very little aftertaste. The is a lovely liquid honey that can crystallise quicky…if it lasts that long!