Sticky Date Pudding

​Recipe by Penelope Sattler, Barnbougle Dunes Lost Farm, Tasmania, Australia – from "Golf Club World, behind the gates"

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SERVES 16

​Ingredients

• 18 ounces dried dates, coarsely chopped
• 3-1/3 cups hot water
• 1-1/2 teaspoons baking soda
• 8 ounces Meander Valley butter, cubed and softened
• 1 cup packed brown sugar
• 1 vanilla bean (seeds removed)
• 4 free-range eggs
• 3 cups self-raising flour

Caramel Sauce

• 8 ounces Meander Valley butter
• 1 cup packed brown sugar
• 1/2 cup cream

Preparation

Line a large springform pan with grease-proof paper.

Preheat oven to 300 F.

Combine dates, water and baking soda in a saucepan and cook over medium heat for 10 minutes.

Remove pan from heat and set aside to cool.

Beat butter and sugar on high speed of an electric mixer until light and creamy. Add the vanilla bean.

Add eggs, one at a time, and beat until well blended.

On low speed, add self-raising flour 1 cup at a time until well mixed.

Fold in the date mixture.

Pour mixture into springform pan.

Bake for 1 hour and 15 minutes.

Check cake and turn, if required. Continue to bake for 15 to 20 minutes. Remove from oven and cool.


Caramel Sauce

Melt butter in a saucepan over medium heat until completely melted.

Add sugar. Simmer ingredients, whisking continuously, for 10 minutes.

Remove from the heat and whisk in cream.

Assembly

Serve pudding with Caramel Sauce as shown, Add fruit to your liking.  

Wine Match

2010 Peter Lehman Botrytis Semillon

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