Dessert

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!
8
30M
3H
3H 30M

Ingredients

Sticky fruit pudding with caramel sauce
Caramel sauce

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.

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.

Note

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