The only thing better than a piece of sticky date is… a piece of sticky date topped with salted caramel sauce. Time to preheat the oven and whip out the kitchen aid, because once you sink your teeth into this sweet concoction of flavour there’s no turning back. Think dates, caramel, cream, and pecans. Need we say more?  

  

Method 

1. Preheat oven to 180°C. Grease and line the base and sides of a 22cm springform 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 a pinch of salt. Add eggs, 1 at a time, beating well after each addition. Fold through date mixture and flour until well combined.

4. Spoon mixture into prepared cake pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.

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.

7. Serve with cream, remaining sauce, scatter with pecans – and some extra salt flakes if you like. 

 

For more Miguel inspirations, including gift ideas, recipes, activities and more visit www.stockland.com.au/miguel

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Ingredients

• 300g pitted dates, chopped
• 1 tsp bicarbonate of soda
• 350ml boiling water
• 125g unsalted butter, softened
• 250g brown sugar
• 2 tsp vanilla bean paste
• 3 eggs
• 1 1/2 cups Self-Raising Flour

• Toasted chopped pecans to serve
• Whipped cream to serve
• Caramel sauce
• 1 cup brown sugar
• 300ml cream
• 50g butter
• 2 tsp salt flakes