Gaby's Sticky Date Pudding with Caramel Sauce
This well-known dessert has been around since the mid 1990s when it really took Australia by storm. Every restaurant and café served it. It combines a sweet sponge base with a rich caramel sauce. Gaby was our business partner, chef and friend who worked with Bitton since the very first day it opened. He sadly passed away in 2015. This was his favourite dessert and has never left our menu.
For the pudding:
250 g pitted dates, roughly chopped
450 ml water
1 tablespoon bicarbonate of soda (baking soda)
160 g butter
250 g caster sugar
3 free-range or organic eggs
250 g plain flour, sifted
For the caramel sauce:
250 ml cream
125 g brown sugar
50 g butter
Vanilla bean ice cream, to serve
Preheat oven to 180°C (350°F). Grease six ovenproof ramekins or line
a six-hole muffin tin with baking paper.
For the pudding, place the dates with the water in a small saucepan over
medium heat, bring to the boil. Remove from heat, stir in the bicarbonate
of soda. Cream butter and sugar, add eggs, one at a time, beating well after
each addition. Gently fold in the flour, stir in the dates with their liquid, pour
the mixture into the tin/moulds. Cook for 45 minutes or until the top of the
pudding springs back when lightly touched.
For the caramel sauce, melt the brown sugar and butter in a saucepan over
low heat. Stir until combined and the sugar has dissolved. Add the cream
slowly, stirring gently. Bring the sauce to the boil. Simmer for 5 minutes.
To serve, unmould the puddings. Pour the sauce over the top. Serve while
still warm with vanilla bean ice cream.