This recipe was developed in collaboration with Planet Organic, you can use code MARIANNE15 for 15% off your order*
Sticky Date Pudding with Cinnamon Caramel
A decadent twist on the classic sticky date pudding, infused with warming Planet Organic Ceylon Cinnamon throughout the cake and rich caramel sauce. Perfect for cosy winter gatherings.
Ingredients
Sticky Date Pudding
- 300 g Medjool dates deseeded and roughly chopped
- 1½ tsp bicarbonate of soda
- 1½ cups boiling water
- 110 g unsalted butter softened
- 225 g brown sugar
- 3 large eggs
- 330 g self-raising flour
- 1 tsp Planet Organic Ceylon Cinnamon
Cinnamon Caramel
- 250 g brown sugar
- 300 ml thickened cream
- 65 g unsalted butter
- 1 tsp Planet Organic Ceylon Cinnamon
To Serve
- Vanilla bean ice cream
Instructions
- Preheat the oven to 180°C fan-forced. Generously grease and flour a bundt tin or a round cake tin.
- Place the chopped dates and bicarbonate of soda into a bowl. Pour over the measured boiling water and allow to soak for 10 minutes. Do not discard the soaking liquid.
- In a large bowl, cream together the butter and brown sugar until pale and fluffy. Add in the Planet Organic Ceylon Cinnamon and beat in the eggs, one at a time.
- Fold through the self-raising flour until just combined. Stir in the soaked date mixture along with all of the soaking liquid.
- Pour the batter into the prepared tin and bake for 30–35 minutes, or until a skewer inserted comes out clean.
- Meanwhile, prepare the cinnamon caramel sauce. Add the brown sugar, thickened cream, butter and Planet Organic Ceylon Cinnamon to a saucepan. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes, stirring regularly until slightly thickened. Remove from the heat and place into a medium pouring jug. Notes, it will continue to thicken as it cools.
- Once the pudding is cooked, allow it to cool in the tin for 10 minutes. Use a skewer to poke holes all over the surface.
- Slowly pour half of the warm cinnamon caramel over the pudding, allowing it to soak in. Let it stand for another 10 minutes before carefully turning it out onto a serving plate.
- Serve warm with the remaining cinnamon caramel sauce and a generous scoop of vanilla bean ice cream.
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