Sticky Date Pudding

1 1/4 cups pitted dates (medjool dates work well)

1 1/4 cups water

1 1/2 tsp bicarb of soda

125g unsalted butter, softened

3/4 cup caster sugar

3 large eggs

1 tsp vanilla extract

2 cups self-raising flour

1 tsp ground ginger

Caramel Sauce

1 cup cream

125g unsalted butter

1/2 cup soft brown sugar

1 tbs golden syrup or maple syrup

Preheat oven to 180 degrees celsius.

Grease and Line the base of a square 22 cm cake tin.

Cover the dates with water in a small saucepan and bring slowly to the boil.

Stir in the bicarb of soda and set aside.

In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy (about 5-7 minutes).

Add the eggs, one at a time, beating well after each addition, then add the vanilla and continue beating for 1 -2 minutes.

Sift the flour with the ginger and fold into the butter mixture.

Mash the date mixture with a fork (this can also be done in a food processor). If you use the processor, do not pulverise, you need some date texture for this recipe to work.

Lightly fold into the batter.

Turn the mixture into the prepared tin and bake for 35-40 minutes, or until a skewer inserted comes out clean.

Let the pudding cool in the tin for 10 minutes, then run a sharp knife around the edge and transfer the pudding, bottom-side down, onto a serving plate.

To make the sauce, combine the cream, butter, brown sugar and golden or maple syrup in a saucepan.

Bring the mixture to the boil, stirring occasionally , and simmer for 8 minutes over a medium heat, and then another 5-8 minutes on very low heat until it thickens slightly more. Remember to keep stirring occasionally while the heat is on. Put aside until you need to use it. This is best served warm.

Cut the pudding into squares and pour over caramel sauce to sauce.

Try this with ice cream and double or thick cream and sliced strawberries.