FESTIVE STICKY DATE PUDDING WITH SALTED CARAMEL CUSTARD

Serves 12

Preparation time: 30 minutes Cooking time: 1 hour

2 cups (300g) pitted dates, chopped

2 cups (500ml) ginger beer

1 teaspoon baking soda

3 eggs

350ml buttermilk

120g butter, melted, plus extra for greasing 2½ cups (375g) self-raising flour

¼ cup (55g) caster sugar

2 teaspoons mixed spice

1 teaspoon baking powder

150g glace cherries

Berries and edible flowers to serve

SALTED CARAMEL SAUCE ½ cup (110g) caster sugar

cup maple syrup

125g butter

150ml ( cup) cream Store-bought custard

1 Place the dates and ginger beer in a saucepan over high heat. Bring to the boil, then remove from the heat and stand for 15 minutes or until the dates have softened. Stir through the baking soda and mix well to break up the dates. 2 Preheat the oven to 180C and grease a 20x30cm cake tin or deep-sided roasting pan.

3 Add the eggs, buttermilk and butter to the date mixture, and whisk to combine. Add the flour, sugar, spice, baking powder, and a pinch of salt, and mix to combine. Transfer to a prepared pan and scatter with the cherries. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.

4 To make the caramel sauce, place the sugar and 1 tablespoon of water in a nonstick frying pan over high heat and cook, swirling, until the sugar dissolves. Then leave to cook, without touching it, for 5-6 minutes or until a deep caramel colour is reached.

5 Add 1 teaspoon of salt flakes, then carefully add the maple syrup, butter and cream. Whisk to combine, bring to a boil. Cook 2-3 minutes, stirring regularly until a creamy golden caramel. Remove from the heat and stand to cool. Chill until required.

6 When you are ready to serve, give the caramel a good whisk to bring it back together. Pour half over the pudding and warm in the oven for 10 minutes. Stir the remaining caramel through the custard, and serve alongside with fresh berries and edible flowers.