THE UL­TI­MATE

Dish - - CONTENTS - TO SERVE TOF­FEE SAUCE EQUIP­MENT: TOFFE SAUCE: SERVES 6 MAKES ABOUT 1½ CUPS

Sticky date pud­ding

A true com­forter on cold days, not much beats the plea­sure of this soft, warm clas­sic. Here’s how to per­fect this pud

300 grams pit­ted dates, roughly chopped 100 grams but­ter, diced

1 cup wa­ter

½ cup packed brown sugar

¼ cup golden syrup

¼ tea­spoon sea salt

1 tea­spoon bak­ing soda

1¼ cups plain flour

1 tea­spoon bak­ing pow­der

2 large eggs, size 7, lightly whisked

Tof­fee Sauce (see recipe be­low) vanilla bean ice cream 1 cup brown sugar

120 grams but­ter, diced ⅔ cup cream

4 to 5-cup ca­pac­ity bak­ing dish.

Pre­heat the oven to 160˚C fan bake.

Put the dates, but­ter, wa­ter, brown sugar, golden syrup and salt in a large saucepan and bring to the boil, stir­ring oc­ca­sion­ally.

Re­duce the heat and sim­mer for 5 min­utes. Us­ing a po­tato masher, crush ev­ery­thing to­gether to form a rough paste. Set aside for 20 min­utes then stir in the bak­ing soda. It will bub­ble up.

Com­bine the flour and bak­ing pow­der, and add to the warm date mix­ture with the eggs. Fold ev­ery­thing to­gether, mak­ing sure there are no pock­ets of flour in the bat­ter.

Pour into the bak­ing dish and spread evenly. Bake for about 30 min­utes un­til firm to the touch.

Serve warm with vanilla bean ice cream and the warm tof­fee sauce.

Place all the in­gre­di­ents in a medium saucepan and bring to the boil, stir­ring to dis­solve the sugar. Sim­mer for 5 min­utes to thicken a lit­tle. If mak­ing ahead, re-warm to serve.

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