Caramel Date Pudding

One of the best things about coming home has been experiencing actual SEASONS again.  Tropical weather, and swimming every day, is fantastic but it does start to feel a bit like Groundhog Day after 5 years.  We were extremely lucky to come home to one of the best summers in years in Wellington, but now the cooler weather is here I am really enjoying making real "puddings" and eating them in comfort rather than 35 degree heat!

I made this pudding a couple of weeks ago, it is delicious with a big scoop of Tip Top vanilla!

Caramel & Date Pudding

60g butter
1/2 cup milk
3/4 cup firmly packed brown sugar
1 1/2 cups flour
2 teaspoons baking powder
1/2 cup chopped pitted dried dates
1/2 cup chopped walnuts (optional)

For the sauce:
40g butter, melted
1/2 cup milk
1/2 cup firmly packed brown sugar
1 1/4 cups hot water

Preheat oven to 160 deg fan-forced.  Grease an oven proof dish (around 8 cup capacity).

Combine first measure of butter and milk in a saucepan and stir over a medium heat until butter is melted.  Remove pan from heat and stir in first measure of sugar, flour and baking powder until well combined.  Add dates and walnuts, if using.  Spoon mixture into prepared oven dish and smooth the surface.

To make the sauce, combine remaining butter, milk and sugar with hot water in a heatproof jug (or a bowl if you don't have a jug big enough!)  Carefully pour the sauce over pudding by pouring it over the back of a spoon.

Bake for 35 minutes or until sauce is bubbling.  Serve immediately with ice cream.

If (!) you have left overs, it'll keep well in the fridge for a couple of days.  Just zap in the microwave, 30 seconds on high to reheat.  It won't be as saucy as the first time but it'll still taste amazing!