Recipe

Sticky fruit pudding with caramel sauce

This decadent sticky fruit pudding with a smooth and indulgent caramel sauce is the perfect indulgence this jolly season!

  • Serves 8
  • 30 mins preparation
  • 3 hrs cooking

Ingredients

Sticky fruit pudding with caramel sauce
  • 1 1/2 cup (210g) coarsely chopped dried dates
  • 1 1/2 cup (375ml) water
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 125 gram butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup (220g) firmly packed light brown sugar
  • 3 eggs
  • 1 1/2 cup (225g) self-raising flour
  • 1 cup (160g) mixed dried fruit, chopped finely
Caramel sauce
  • 1 cup (220g) firmly packed light brown sugar
  • 300 millilitre thickened (heavy) cream
  • 1 teaspoon vanilla extract
  • 60 gram butter, chopped
  • 2 tablespoon brandy

Method

Sticky fruit pudding with caramel sauce
  • 1
    Grease a 2-litre (8-cup) pudding steamer. Combine dates and the water in a medium saucepan; bring to the boil, remove from heat. Add soda; stand 5 minutes. Blend or process date mixture until smooth; cool.
  • 2
    Beat butter, extract and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in date mixture, sifted flour and mixed fruit. Stand 15 minutes. Pour mixture into pudding steamer. Top with pleated baking paper and foil; secure with kitchen string or lid.
  • 3
    Place pudding in a large saucepan with enough boiling water to come halfway up side of the steamer. Cover with a tight-fitting lid; boil 3 hours, replenishing with boiling water as necessary to maintain the water level.
  • 4
    Meanwhile, make caramel sauce: stir sugar, cream, extract and butter in a medium saucepan over medium heat, until boiling. Reduce heat; simmer, uncovered, for 5 minutes or until thickened. Stir in brandy.
  • 5
    Stand pudding 10 minutes before turning onto serving plate.
  • 6
    Serve with caramel sauce.

Notes

To make individual puddings: Spoon mixture into eight 1-cup (250ml) ovenproof dishes. Top each with pleated baking paper and foil; secure with rubber bands. Place puddings in a large, deep frying pan with enough boiling water to come halfway up the side of the dishes. Cover with a tight-fitting lid. Boil for an hour, replenishing with boiling water as necessary to maintain the water level. Stand puddings 5 minutes before turning out.

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