Sticky Date Pudding With Balsamic Caramel Sauce

This recipe is one I tasted when a colleague brought it to work. The addition of balsamic vinegar to the caramel sauce, tempers the sweetness and adds a different dimension to the sauce. People always tell me that it is the most delicious sticky date they have ever had and I think it is the sauce that makes the difference, so be sure to at least double the sauce! Decadent and delish served with vanilla ice cream!

• Ready In: 1 hr 5 mins
• Serves: 4-6
• Yields: 1 pudding

Ingredients

• Pudding

• 185  g pitted dates
• 1  teaspoon bicarbonate of soda
• 60  g unsalted butter, at room temperature
• 185  g caster sugar
• 2  large eggs
• 185  g self-raising flour
• 1  teaspoon vanilla essence

• Caramel Sauce

• 75  g soft brown sugar
• 4  tablespoons unsalted butter
• 4  tablespoons  cream
• 2  teaspoons  balsamic vinegar

Directions

1. For Pudding:
2. Combine dates in a pan with 300ml water, bring to a boil.
3. Remove from heat, stir in bicarb soda and set aside.
4. Cream butter and sugar until light and fluffy.
5. Add eggs one at a time, beating well each time.
6. Fold in flour with a large metal spoon, stir in date mixture and vanilla and pour into a greased 18cm square cake tin.
7. Bake in a 160°C oven for 50 minutes, or until cooked when tested with a skewer.
8. For Sauce:
9. Combine sugar and butter in a pan and stir over low heat until melted. Add cream and vinegar, bring to a boil, remove from heat and serve warm, not hot.
10. Note:
11. I have made a double batch of the pudding in a kugelhopf pan, just make sure you prepare the pan well. I then fill the centre with strawberries or cherries and serve the sauce on the side. Makes a beautiful alternative Christmas Pudding.