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  • Oct 21st 2011
  • 0 comment


  • 200g pitted dates, chopped
  • ¾ cup boiling water
  • 1 tsp bicarbonate of soda
  • 100g butter, softened
  • ¾ cup (115g) brown sugar
  • ¼ cup (45g) caster sugar
  • 2 x eggs
  • 1¼ (185g) cup self-raising flour
  • ½ tsp cinnamon
  • icing sugar and thickened cream, for serving
Caramel sauce
  • ¾ cup (115g) brown sugar
  • 40g butter
  • 150ml cream
  • 1 tbs orange liqueur


  1. Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan and set aside. 
  2. Place the dates and water into a small saucepan. Bring to the boil and stir in the bicarbonate of soda and set aside to cool.
  3. Attach the flat beater to the stand mixer. Place the butter and sugars into the mixing bowl. Turn to speed 4, beat for 3 minutes or until light and fluffy. Add the eggs one at a time and continue beating for 2 minutes.
  4. Add the flour, softened dates and cinnamon. Mix on speed 1 until combined.
  5. Spoon mixture into prepared cake pan. Bake for 30 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate. Set aside and allow to stand 5 minutes while making the caramel sauce.

Caramel sauce
  1. Place the ingredients into a microwave safe bowl. Cook for 5 minutes on high, stirring after 1 minute. Sauce will thicken slightly. 
  2. To serve: Dust the pudding with icing sugar. Place a large scoop of pudding into a serving bowl, drizzle with sauce and top with a large dollop of cream.