Recipe: Sticky date Christmas pudding
How to Make:
- Combine the mixed fruit and brandy in a bowl. Cover with plastic wrap and set aside overnight to macerate.
- Combine the dates, water and bicarbonate of soda in a heatproof bowl. Set aside for 20 minutes to soften.
- Preheat oven to 180°C. Grease a 2L (8 cup) pudding basin with butter. Line the base with non-stick baking paper. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Fold in the brandy mixture, date mixture, flour, mixed spice and ginger until just combined. Spoon into the prepared basin and smooth the surface. Bake for 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Set aside in the basin for 10 minutes to cool.
- To make the spiced caramel sauce, combine the cream, sugar, butter, ginger and mixed spice in a saucepan over medium heat. Cook, stirring occasionally, for 2 minutes or until smooth. Simmer for 5 minutes or until the sauce thickens slightly.
- Turn the pudding out onto a serving platter and serve with the caramel sauce and cream, if desired.
Time for preparing:
90 min.
Servings:
10
Ingredients:
- 150g Sunbeam Mixed Fruit
- 125ml (1/2 cup) brandy
- 235g (1 1/2 cups) pitted dates, coarsely chopped
- 250ml (1 cup) hot water
- 1 teaspoon bicarbonate of soda
- Melted butter, to grease
- 200g unsalted butter, at room temperature
- 160g (1 cup, lightly packed) brown sugar
- 3 eggs
- 300g (2 cups) self-raising flour
- 1 teaspoon mixed spice
- 1 teaspoon ground ginger
- Thickened cream (optional), to serve Spiced caramel sauce
- 300ml thickened cream
- 160g (1 cup, lightly packed) brown sugar
- 50g unsalted butter, chopped
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mixed spice
