Caramel sauce

 

Method

 

1.     Preheat oven to 180°C. Grease and line the base of a 7cm deep, 22cm (base) cake pan.

2.     Place dates and bicarbonate of soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.

3.     Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.

4.     Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Turn onto a plate.

5.     Make sauce. Combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.

6.     Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.