Sticky Date Pudding
with Caramel Sauce & Cream
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
Pitted Dates
(May be present: Milk, Peanut, Sesame, Soy, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Walnut. )
1
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
2
caramel sauce
(Contains Milk;)
1
light cooking cream
(Contains Milk;)
Not included in your delivery
boiling water
butter
1
brown sugar
eggs
(Contains Egg;)
Nutritional Values
Instructions
• Boil the kettle. Preheat oven to 200°C/180°C fan-forced. • Roughly chop pitted dates. • Pour 1/2 cup boiling water into a large heatproof bowl, then stir in dates. • Set aside until water is lukewarm, 10 minutes.
• While the dates are soaking, melt the butter in the microwave or a saucepan. • Add basic sponge mix (see ingredients), brown sugar(see ingredients), melted butter and the eggs to the bowl with the dates and water. Mix until well combined.
• Generously grease the base and sides of a baking dish. Pour in pudding batter. Bake until just firm to the touch, 35-40 minutes. • When the pudding has 5 minutes remaining, heat a small saucepan over medium heat. Cook caramel sauce, whisking, until it starts to bubble, 4-5 minutes. • When the pudding is ready, poke a few holes in the pudding. Pour over caramel sauce.
TIP: To check if the pudding is cooked, stick a toothpick or skewer in the centre. It should come out clean.
• Divide sticky date pudding between bowls. Serve topped with light cooking cream. Enjoy!