Sticky Date, Apple & Walnut Pudding with Cardamom Caramel Sauce

A longtime Winter comfort food favourite made with the addition of apple and walnuts; this is a beautifully moist pudding that keeps well and feeds many!

INGREDIENTS

FOR THE PUDDING

1 teaspoon bicarbonate of soda

1½ cups dates, pitted and chopped

1 cup boiling water

2 cups self-raising flour

175ml GSG extra virgin olive oil

1 cup brown sugar

2 eggs

1 large (granny smith) apple, peeled and cut into small dice

1 cup walnuts, coarsely chopped

1 tsp vanilla essence

FOR THE CARDAMOM CARAMEL SAUCE

1½ cups brown sugar

200g butter

¾ cup cream

1 tsp vanilla essence

½ tsp ground cardamom (optional)

METHOD

Dissolve the bicarbonate of soda in boiling water and pour over the chopped dates. Set aside to cool.

Preheat oven to 180ºC.

Line a 23cm x 23cm cake tin or 27cm x 21 cm oblong baking dish with baking paper.

Add the apple and walnuts to the softened date mixture.

In a separate bowl whisk together the olive oil and sugar until combined.

Beat in eggs one at a time, beating well after each addition.

Fold in the flour, then stir in date, apple & walnut mixture and vanilla essence.

Pour batter into the prepared dish and bake in the centre of the oven for 45-55 minutes or until a skewer inserted into the centre of the pudding comes out clean.

For the Caramel Sauce:

Place all sauce ingredients in a small saucepan. Bring slowly to the boil over high heat, stirring until the butter is melted and ingredients combined.

Turn heat to low and simmer for 5 minutes stirring occasionally. Keep an eye on it as it can start to bubble up – a quick stir should settle it back down.

Store in the refrigerator or freezer and reheat as required.

TO SERVE:

Serve pudding hot cut into squares with the warmed caramel sauce and whipped cream. For a truly decadent pudding serve with caramel sauce, vanilla ice-cream with a drizzle of olive oil and a pinch of sea salt.

NOTES:

Baking times will vary according to the type of baking dish you use. A metal cake tin will cook faster than a ceramic baking dish so adjust accordingly.

Take care when making the caramel sauce – boiling sugar is hot!

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