Photography: Andy Lewis. Styling: Julz Beresford.
Lock out the chill factor with a warming, indulgent sticky date cake – the ultimate in sweet comfort. Follow our easy step-by-step guide to make this perfect winter dessert.
Ingredients
Method
Preheat oven to 180°C (160°C fan-forced). Grease a 22cm round cake pan; line base and side with baking paper. Combine the dates and boiling water in a heatproof bowl. Stir in soda; stand for 5 minutes.
Blend or process date mixture with butter and sugar until pureed. Add eggs and flour; blend or process until just combined.
Spread mixture into prepared pan; sprinkle evenly with nuts. Bake for about 1 hour or until cooked when tested. Stand cake for 10 minutes before turning onto wire rack.
CARAMEL SAUCE: Combine ingredients in a medium saucepan; stir over heat, without boiling, until the sugar is dissolved. Simmer, stirring, for 3 minutes.
Brush surface of hot sticky date cake with ¼ cup of the Caramel Sauce. Serve with remaining sauce.
Can you freeze sticky date pudding?
Both the sticky date cake and the sauce can be made a day ahead and stored separately, covered, in the refrigerator. The pudding freezes beautifully for up to 3 months.
Defrost and warm individual slices in the microwave for about 30 seconds. The caramel sauce may separate when stored in the refrigerator overnight. Reheat on the stovetop or microwave, whisking until the
sauce is smooth and amalgamated.
