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Prep 15 mins
Cooking 45 mins
Serves 8
The classic sticky date pudding gets a few tweaks here with the addition of crystallised ginger in the pudding and a good sprinkle of sea salt in the caramel sauce.
Preheat oven to 160C
Grease and line a 25cm round cake tin.
Combine dates, ginger and baking soda in a food processor bowl and pour over the boiling water. Set aside for a few minutes.
Add butter, sugar, eggs and vanilla paste to the food processor and whizz everything together for a few seconds.
Now add the flour, baking powder and spices and whizz again to a smooth batter.
Pour into a prepared cake tin and smooth over the top. Bake for 45 minutes or until the centre of the cake feels springy and it is just starting to pull away from the sides.
To make sauce:
Place sugar in a saucepan over medium-high heat. Cook, stirring often, until the sugar melts into a smooth caramel (watch carefully towards the end because it can go from perfectly golden to burnt very quickly)
Add butter and whisk until it has melted into a smooth sauce.
Remove from heat and whisk in the cream, vanilla and salt. Return to heat and bring to boil. Simmer for another 5 minutes, stirring often.
Sauce can be stored in the fridge tightly sealed for up to a month.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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